does anyone know a good recipe for stuff bell peppers in the oven?

Answer 1

go to allrecipes.com!

Answer 2

Stuffed Bell Peppers

Ingredients

(4 servings)

4 md Green Bell peppers*
1/4 c Vegetable oil
1 md Onion, finely chopped
2 Cloves, minced garlic
1/2 lb Ground beef
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
1/2 c Drained stewed tomatoes
1 c Cooked rice**
1 tb Parsley


Instructions

1. Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool.
2. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes.
3. Add meat, salt, pepper and thyme and cook until meat is browned.
4. In a large mixing bowl, combine the meat, tomatoes, rice and parsley.
5. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes.
*You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation. Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular.
**I have from time to time cut the peppers in half lenghtwise in order to add plate coverage. This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary!

Answer 3

Make your favorite meatloaf but add a cup or two of rice and pack it into the peppers.
Place them in a baking pan and cover with either ketchup or tomato sauce and bake at 375 for about 1 hour. When done top each with a slice of cheese.

Answer 4

STUFFED BELL PEPPERS AMERICAN STYLE

1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey

Prepare Jasmine white rice, fluff, cover and set aside.

Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.

Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.

Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.

Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.

Pour tomato sauce mixture over and around stuffed bell peppers.

Bake at 350°F for 1 hour. Serve with a crisp cool salad.

Serves 4.

Answer 5

STUFFED PEPPERS

6 LARGE GREEN PEPPERS
1½ # OF GROUND BEEF
SALT TO TASTE
PEPPER TO TASTE
1 CLOVE OF CHOPPED GARLIC FRESH IS BETTER THAN POWDER
1 CUP OF COOKED RICE PUT EXTRA WATER IN DRAIN AND SAVE WATER
1 VERY LARGE CAN OF CAMPBELL'S TOMATO SOUP

CUT OFF A THIN LAYER FROM THE TOP OF THE PEPERS AND REMOVE SEEDS.

MIX GROUND BEEF WITH SALT, PEPPER, RICE GARLIC AND 2 TABLESPOONS OF TOMATO SOUP. ADD SOME RICE WATER TILL VERY MOIST.

STUFF PEPPERS WITH MEAT MIXTURE AND MOUND. PLACE IN A ROASTER SPRAYED WITH PAM. . MIX TOMATO SOUP WITH 1/2 CAN OF WATER. POUR OVER STUFFED PEPPERS. BAKE FOR 1-½ HOURS AT 350º.

Answer 6

4 different recipes, from Italian to Oriental:

http://www.jannekes.eu/vegetables/index.html

(And also 5 for tomatoes!)