Zesty Stuffed Green Bell Peppers Food

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

SPICY STUFFED PEPPERS

Steps:

• Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

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.

ZESTY STUFFED PEPPERS

Steps:

• In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers. , Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a thermometer reads 160°.

FODY'S SPICY STUFFED LOW FODMAP PEPPERS

Steps:

• Heat oven to 350°F (180°C). Have ready an 8-inch (20 cm) square glass or ceramic baking pan.
• Cut the top off the peppers as close to the stem as possible.
• Remove seeds and membranes.
• Place peppers in a large pot with a steamer insert and 1-inch (2.5 cm) of water.
• Cover, bring to a boil, adjust heat and simmer for 3 minutes. (see tips). Remove from heat and then remove peppers from pot and place in 8-inch (20 cm) square glass or ceramic baking pan. Toss low FODMAP cheeses together and set aside.
• Meanwhile, heat the Fody olive oil in a large skillet over medium heat.
• Add scallion greens and carrot and sauté for a couple of minutes or until softened.
• Add beef, breaking it up, and cook, stirring often until beef is browned. Drain if necessary (I usually don't).
• Stir in rice, season with salt and pepper, and then add 1 cup (240 ml) of the Fody pasta sauce.
• Heat over medium heat until hot. Stir in about one-quarter of the cheese (you can do this by eye).
• Stuff peppers with beef/rice mixture. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with remaining cheese and bake about 10 minutes longer or until cheese melts. Serve immediately.
• Tips
• I like steaming the peppers a bit first as I think their texture improves. If you do not want to do the extra step, then try cooking them for 20 minutes before removing the foil and adding the cheese. It won't be the same, but it can save a step.

SPICY LAMB-STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
• Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
• Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

YUMMY SPICY TURKEY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Wash peppers, cut off tops and remove seeds, cores and membranes.
• Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
• Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
• Stir in brown rice, corn, peas and 1/2 cup of the cheese.
• Pour tomato sauce in bottom of 9 x 13-inch pan.
• Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
• Bake 45-60 minutes or until done.

GLUTEN FREE STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat your oven to 400*F.
• Cut off the top of each bel pepper and chop enough of the top up into pieces to make up ½ cup. Set aside the diced peppers.
• In a square baking dish, add ½ inch of water to the bottom and then add the bell peppers. Place this in the oven to bake (this helps turn the peppers into a tender crispy pepper versus and crispy-crispy pepper!) while you are preparing the sausage/rice mix.
• Brown the sausage in a large skillet until cooked thoroughly. Add the onions and diced bell pepper just before the sausage is fully cooked and allow to cook until the veggies start to soften.
• Add in the minced garlic and cook for 1 minute. Mix in the rice well and then add in the pepper and creole seasoning.
• Remove from heat and add the green onion and mix. Place the rice mixture evenly into the four bell peppers. Top with the cheese and garnish with a bit of extra creole seasoning. Bake for 25-30 minutes or until the cheesy tops turn golden brown. Enjoy it messy!

STUFFED GREEN BELL PEPPERS

Steps:

• Heat up a skillet with oil over medium-heat and cook ground beef until browned or no pink is visible.
• Add in garlic, onions and thyme , stirring constantly and cook for 1-2 minutes or until onions are wilted.
• Then add in diced tomatoes with juice. Bring to a simmer for 4-5 minutes. Add about 1/4 water, if desired.
• Stir in cooked rice, drained corn kernels, spring onions and Creole seasoning. Adjust taste with salt and pepper. Mix them up. Remove from heat and set aside.

SPICY STUFFED BELL PEPPERS

Steps:

• Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
• Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
• Mix with remaining stuffing ingredients.
• Preheat oven to 350.
• Cut tops off of peppers and remove stem, core and seeds.
• Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
• Pour tomato sauce over peppers.
• Sprinkle peppers with oil.
• Bake uncovered about 1 hour or until very tender.

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Combine canned tomatoes, hot peppers, garlic, oregano and cumin in small bowl. This is the tomato mixture. Set aside.
• Thoroughly combine ground meat, egg, onion, salt and black pepper in large bowl. Stir in 1/2 of the tomato mixture.
• Spoon meat filling evenly into pepper halves.
• Spray (approximately 14X14-inch) sheets of heavy-duty foil with nonstick cooking spray. Place each pepper half on foil sheet. Double fold sides and ends of foil to seal packets.
• Place packets on baking pan.
• Bake 30 minutes or until meat reaches 165 degrees and vegetables are tender. Remove from oven.
• Carefully open one end of each packet to allow steam to escape. Open packets and transfer pepper halves to a baking dish. Top each with remaining tomato mixture and pop into the oven just enough to warm the tomato topping.

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

SPICY STUFFED PEPPERS

Steps:

• Prepare the peppers by cutting them in half through the stem, remove the core, place in a large baking dish and set aside. Preheat oven to 400 degrees.
• Heat the oil in a large pan over medium/high heat. Add the onion, a pinch of salt and pepper, and cook for 5-7 minutes. Add the carrots and mushrooms and cook for another 2-3 minutes.
• Add the turkey meat, salt, pepper, garlic powder, oregano, paprika, red pepper flakes, and break up the meat while incorporating all the spices. Cook for 5-7 minutes until meat is no longer pink.
• Add the tomato paste and stir to combine. Add the crushed tomatoes and let the mixture simmer over low heat for 10-12 minutes, stirring occasionally. Adjust seasonings at this time adding more salt, pepper or red pepper flakes to taste. Add the cooked rice, spinach, and basil and stir to combine. Turn off the heat and add the lemon juice.
• Spoon the mixture into the halved bell peppers until nice and full. Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for 20-25 minutes until peppers are just tender. Serve immediately!

ZESTY STUFFED GREEN BELL PEPPERS

Steps:

• Heat oven to 325 degrees.
• Bring a large pot of water to a boil.
• Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
• When cooked, drain and place in an 8x8inch casserole with high sides.
• Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist.
• Cut tomatoes in quarters, lengthwise.
• Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
• Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
• Bake peppers covered for 25-30 minutes.
• Top with grated cheese and bake 5 minutes more.
• You can substitute tomato juice for the water.

ZESTY STUFFED BELL PEPPERS

Steps:

• This recipe calls for 3 cups of cooked white rice. I use basmati rice, and prepare the rice according to the package directions. Once the rice is cooked, set it aside to use in the filling. While the rice is cooking, I prepare my green bell peppers by removing the tops of each bell pepper with a sharp knife. Remove all seeds from the inside of each bell pepper. In a large pot of boiling water, parboil your cleaned bell peppers for 3-4 minutes. Carefully remove your bell peppers with a slotted spoon and allow them to dry on a paper towels. Do not discard the tops of the bell peppers. The filling calls for ½ cup of chopped green bell pepper. Remove the stems from the tops of the bell peppers and chop the tops to yield a ½ cup of chopped bell pepper, then set aside.
• In a large skillet, melt one tablespoon of butter over medium-high heat. Add ½ cup of chopped yellow onion, ½ cup of chopped bell pepper, kosher salt, and freshly ground black pepper and sauté these ingredients for 3-4 minutes. Add the lean ground turkey to the skillet and cook until it is no longer pink. Use a spatula to break up the lumps of ground turkey. Once your ground turkey is lightly browned (this usually takes 6-7 minutes) use a spatula to guide all your ingredients to one side of the skillet, then remove the excess liquid with a large spoon. Over low heat, add 3 cups of cooked rice, 1.5 cups of good tomato sauce, and ½ cup of shredded Parmesan to the skillet. Use a spatula to mix all ingredients until fully combined. Remove the skillet from the heat and stir in a ½ cup of shredded mozzarella cheese.
• Preheat the oven to 350 degrees Fahrenheit. Time to stuff the bell peppers with the prepared filling. Stuff each parboiled bell pepper with the rice filling using a small scoop or spoon. Fill each bell pepper to the top, and top with a hefty pinch of mozzarella cheese. Place each stuffed bell pepper in a baking dish that is filled with 1/8 inch of water. Bake at 350 degrees Fahrenheit for 25-30 minutes. Remove from the oven and allow to cool for 15 minutes before serving.

ZESTY STUFFED BELL PEPPERS

Steps:

• Try a spicy alternative to your traditional stuffed pepper recipe. The delicious filling for our Zesty Stuffed Bell Peppers is made with Success® White Rice, savory Italian sausage, diced tomatoes, green chilies and peppery Monterey Jack cheese. Step 1
• Preheat oven to 350ºF. Prepare rice according to package directions. Step 2
• Remove the tops and seeds from the bell peppers and discard. Blanch peppers in boiling water for 5 minutes. Remove from water and drain. Step 3
• In a large skillet over medium-high heat, brown sausage for 7-9 minutes, until no longer pink. Drain fat. Step 4
• Fold in rice, diced tomatoes and green chilies and 3/4 cup of cheese. Remove skillet from heat. Step 5
• Stand peppers up in an 8 x 8-inch baking dish. Divide sausage mixture between prepared peppers. Bake for 15 minutes. Remove peppers from oven and top with remaining cheese. Garnish peppers with fresh parsley. Recipe Tip For a lighter version of this dish, use low-fat Italian turkey sausage and 6 ounces of light cheese. Make the meal whole grain, by using Success® Brown Rice.

SPICY CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.