Stuffed Sweet Bell Peppers Food

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

STUFFED BABY BELL PEPPERS

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
• Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
• Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
• Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

STUFFED SWEET PEPPERS

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STUFFED GREEN SWEET BELL PEPPERS

Steps:

• Fill a large pot half-full of water; bring to boiling.
• Meanwhile, cut tops from green peppers; remove seeds. Chop sweet pepper tops; set aside.
• Add whole peppers to boiling water; return to boiling. Reduce heat and cook, covered, 4-5 minutes or til just tender.
• Meanwhile, in medium saucepan combine pepper tops, black beans, corn, onion, uncooked rice, green chiles, salt and 1 cup water. Bring to boiling, reduce heat. Cover and simmer 15 minutes or til rice is tender.
• Stir in cilantro and half the cheese; toss to mix. If necessary. let rice stand til water is absorbed.
• Fill sweet peppers with rice mixture. Place in a 2 qt square baking dish; sprinkle with remaining cheese.
• Bake, uncovered, in a 400°F oven about 15 minutes or til cheese melts.

SWEET & SOUR STUFFED BELL PEPPERS

Steps:

• Clean peppers and boil for 5 minutes.
• Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
• Fill Peppers and put 1 tablespoon sauce on top of each.
• Bake uncovered 40 minutes at 350°F.
• Then put 1 tablespoon sauce on top and bake for 5 minutes more.
• Served with mashed potatoes or rice.
• Put the extra sauce on the table.

STUFFED SWEET BELL PEPPERS

Steps:

• Coat a 13x9x2 inch baking dish with nonstick cooking spray.
• In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
• Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
• In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
• Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
• Sprinkle with parmesan cheese before serving.

STUFFED SWEET BELL PEPPERS

Steps:

• Cut the tops off peppers, clean out the seeds and any heavy membranes, and set into 2 (lightly oiled)deep baking dishes.
• Saute 2 of the onions with the (diced) tops of the peppers in olive oil.
• Set aside to allow to cool.
• Saute remaining onion (until translucent) and garlic in olive oil in saucepan (add the garlic in last 3 minutes, so it does not burn).
• Add the tomato sauce (reserve about 1/4 cup), diced tomato (if no fresh tomato is available, a small can of diced tomato works fine), and sugar.
• Let sauce simmer gently while stuffing peppers.
• Slightly beat egg in a medium bowl.
• Add ground beef, the reserved tomato sauce, rice, sauted peppers/onion mixture, and spices.
• Mix lightly and fill peppers.
• Add sauce to baking dish.
• Bake (covered) at 350 degrees for 45 minutes, putting cheese on top during last 15 minutes of baking time.
• Serve with a green vegetable or salad.

UNCLE BILL'S STUFFED SWEET PEPPERS

Steps:

• Carefully cut out the stem portion of the peppers.
• Remove seeds and membranes carefully and discard.
• Place peppers (stand upright) in a large saucepan.
• Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
• Drain well; set aside covered.
• In a medium saucepan, add rice and chicken broth and bring to boil.
• Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
• In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
• Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
• Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Carefully stuff peppers with mixture.
• Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
• Spoon any remaining mixture over peppers.
• In a small mixing bowl, mix together ketchup and water.
• Pour this sauce equally over the stuffing in each pepper.
• Cover casserole dish with a lid or tightly with aluminum foil.
• Bake in preheated 350 F oven for 20 minutes.
• Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
• Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
• Serve hot.
• You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.