My turn to cook,Stuffed peppers was the suggestion,any recipes, lets go with spicy!!?

Question

Looks like I can put 6 Lg ones in the crock

Answer 1

I make them stuffed with a neptune sauce and bake
my kids love them

Answer 2

Stuffed Peppers
Makes 6 servings

6 peppers, any color
1 cup cooked rice
4 tablespoons olive oil
1 large onion, chopped
3 anchovy fillets, chopped
3 garlic cloves, minced
3 tomatoes, peeled and diced
4 tablespoons white wine
3 tablespoons finely chopped parsley
1/2 cup mozzarella cheese
6 tablespoons grated Parmesan cheese
salt and black pepper to taste

Preheat the oven to 375ºF.

Cut the tops off the peppers. Scoop out the seeds and the insides. Blanch the peppers and their tops in a large saucepan of boiling water for 3-4 minutes, then remove and stand their tops on a wire rack to drain.

Sauté the onion in the oil until soft. Mash in the anchovies and garlic. Add the tomatoes and the wine. Cook for about 5 minutes.

Remove the tomato mixture from the heat, and stir in the rice, parsley, mozzarella, and 4 tablespoons of the Parmesan. Season to taste with salt and pepper.

Pat the insides of the peppers, dry with paper towels. Sprinkle with a little salt and pepper. Stuff the peppers with the tomato mixture. Sprinkle the top with the remaining Parmesan and a little oil.

Place the peppers in a shallow baking dish or casserole pan. Pour in enough water to come up 1/2" on the sides of the peppers. Bake for about 25 minutes. Serve hot.

Answer 3

I really like this recipe from Rachel Ray. However, I find I do need to pre-cook the peppers a bit, or they're too raw, so a crock may even be better for this.
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Answer 4

Here's my mama's recipe that I still use...

Top & seed the bell peppers.
Parboil them.

In a big skillet cook ground beef, salt, pepper, crushed red pepper (if you like), tad of cumin, garlic powder, chopped onions.

Meanwhile, boil large pot of rice.

When rice & meat mixture is done, combine very well. Taste & adjust seasonings to your liking.

Spray casserole dish w/ Pam, place peppers in it. Stuff peppers w/ rice/meat mixture. (Optional: pour tomato sauce in the bottom of dish).

Bake at 300 for about 20 minutes.

Answer 5

hello, How about rice dish? Pot of rice then Make a spagetti sauce and spice it up with green and red peppers and maybe some diced jaleppinos(Spelling?) or any other spices you like. mix the whole thing together and thats it. 20-30 minutes and your done. I do mine plan since i cant handle too many spices and call it spanish rice. Good luck

Answer 6

SPICY STUFFED PEPPERS
INGREDIENTS
4 medium green, red, or yellow sweet peppers
2 tablespoons water
¾ pound lean ground pork or beef
½ cup finely chopped onion
½ cup finely chopped carrot
1 clove garlic, minced
1 8-ounce can tomato sauce
½ cup cooked rice
¼ cup raisins
1 teaspoon chili powder
¼ teaspoon salt
1/8 teaspoon ground allspice
Few dashes bottled hot pepper sauce


DIRECTIONS
Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make ½ cup; set aside.

Place peppers, cut side up, in an 8x8x2-inch baking dish. Add the water and cover with vented clear plastic wrap. Cook on 100% power (high) for 3 to 5 minutes (5 to 7 minutes in low-wattage ovens) or till peppers are barely tender, giving dish a half-turn once. Drain and set aside.

Crumble meat into a 2-quart casserole. Stir in the ½ cup chopped green pepper, chopped onion, chopped carrot, and garlic. Cook, covered, on high for 5 to 6 minutes (8 to 9 minutes in low-wattage ovens) or till meat is no longer pink, stirring once. Drain off fat.

Stir in tomato sauce, rice, raisins, chili powder, salt, allspice, and hot pepper sauce. Spoon meat mixture into pepper shells. Cover with vented clear plastic wrap.

Cook on high for 4 to 5 minutes (5 to 7 minutes in low-wattage ovens) or till filling is hot and peppers are crisp-tender, giving dish a quarter-turn after 2 minutes.


Spicy Stuffed Peppers

Ingredients:
6 medium green peppers
1 lb. ground beef
1 small onion, chopped
1 can (15.5 oz.) chili beans, undrained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. chili powder
¼ tsp. pepper
¼ tsp. cayenne pepper
¾ cup shredded Cheddar cheese

Preparation:
Cut tops off peppers and remove seeds. Place peppers in a large pot and cover with water. Bring to a boil; cook until crisp-tender, about 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. Add beans, tomatoes, chili powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350°F for 25 minutes or until heated through. Sprinkle with cheese.

Answer 7

use salsa instead of tomatoes/tomato soup.spice up the salsa with cayanne pepper or jalapenos.