Uncle Bills Stuffed Sweet Peppers Food

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.

AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
• Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
• Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
• Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
• In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
• Serve hot with sauce.

MR. JOHN'S MEAT-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
• Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

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.

UNCLE BILL'S VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Rinse rice in cold water at least 5 times to remove chaffe.
• In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil. Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
• In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
• Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
• In a mixing bowl, mix together cooked rice and onion mixture.
• Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
• Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
• Cut the tops off on each pepper, remove seeds and membranes.
• Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
• Place the peppers upright with the cut opening facing upwards.
• Fill each pepper with the mixture to within 1/2 inch of the top.
• In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
• Spoon tomatoes equally into each pepper.
• Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
• Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
• Serve hot.
• NOTE: You may also use long grain white rice instead of brown rice.
• For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.