Anyone have a good recipe for Stuffed Green peppers?

Question

I am looking for a sweet sauce to go over my stuffed peppers.

Answer 1

Barley-Stuffed Peppers

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary,
crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
In a medium saucepan combine the broth, mushrooms, and barley. Bring
to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or
until barley is tender. Drain thoroughly.
Cut sweet peppers in half lengthwise; remove seeds and membranes. If
desired, precook pepper halves in boiling water for 3 minutes. Drain
on paper towels.
In a medium mixing bowl stir together the egg, 1/2 cup of the cheese,
the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and
bottled hot pepper sauce. Stir in cooked barley mixture. Place
peppers, cut side up, in a 2-quart rectangular baking dish. Spoon
barley mixture into the pepper halves.
Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25
minutes or until filling is heated through. Sprinkle remaining cheese
over the peppers. Return to oven; bake 2 minutes more. Carefully
transfer peppers to a serving platter. If desired, garnish with fresh
rosemary and dried red chili peppers.
Makes 4 servings.


Nutritional facts per serving: calories: 195, total fat: 5g, saturated
fat: 2g, cholesterol: 62mg, sodium: 364mg, carbohydrate: 28g, fiber:
5g, protein: 12g, vitamin C: 213%, calcium: 17%, iron: 8%.

Answer 2

Stuffed Green Peppers:
Preheat oven to 325 degrees F. Place a rack in a baking dish. Try yellow, purple, orange, or gold peppers, too!
Four good sized round peppers.Wash, remove top and inner core. If the pepper doesn't stand up, cut off a little of the bottom to make it stand up on the rack in the baking dish.
Brown ground beef, venison, turkey, chicken, or tofu (scrambled eggs work well too.) Drain fat. Mix with a cup or so cooked white or brown rice. Season with salt and pepper.
Stuff into peppers. Pour about 1/2 inch of water in pepper pan. Place in oven until peppers are tender.
Meanwhile, back in the forest...open up a can of stewed tomatoes. Add a tablespoon molasses. Season with herbs like thyme and rosemary. Bring to a boil over medium high heat, lower flame, and simmer for 10 minutes.
Remove peppers from dish to serving platter. Pass sauce at the table.
Serves 4.

Answer 3

STUFFED GREEN PEPPERS


6 medium size sweet green peppers
1 medium size onion, diced
1 Tablespoon corn oil
1 lb. ground beef
1 cup rice, cooked
1 can tomato sauce (8 oz)
2 teaspoons salt
1/4 teaspoon black pepper


Directions:
Cut the tops off of the green peppers and remove seeds leaving a hollow shell. Drop the green peppers into a pot of boiling water for 1 minute and remove. Cook the rice (according to package directions) with 2 cups of water and a dash of salt until tender. Brown onion in corn oil in a small frying pan. In a large bowl, mix beef, cooked rice, browned onion, salt and pepper. Stuff the pepper shells with meat and rice mixture and arrange in a roasting pan or baking dish. Mix together tomato soup and tomato sauce and pour over the stuffed peppers. Bake at 350 degrees for 1 hour. You may add additional salt and pepper to taste. I serve this main course with real mashed potatoes and cucumber salad.

Answer 4

I just made stuffed peppers with veggies from my garden. For the filling though, I used 1 1/2 lbs ground beef (lean) 2 cups of cooked minute rice, a chopped onion, an egg and a couple tablespoons of melted butter. I mixed all this by hand and seasoned it with salt and pepper. I stuffed my peppers with that, put them in a baking dish and covered them with a plain tomato sauce that I made in the blender from the garden tomatoes. You have to blanche the tomatoes in boiling water to loosen the skins to peel but otherwise this is all very easy to do. Bake covered, 350 degrees 45 minutes.

Answer 5

Sweet Sauce? Are you Nuts? Peppers are suppose to be hot and spicy but here's a simple
sweet sauce anyhow... take some cream corn
add a little honey and a little tartar sauce. If too sweet add a little nutmeg! mix together delicious! a Non sweet sauce:
Indian Red Cream corn mixed with tomatos
with shredded jalepeno. Pour on Peppers
that have been stuffed with: Mixture of Onion, Garlic,Egg, Salad dressing! decorate with parsley and pimentos. Serve with a dish of
steamed rice!

Answer 6

Stuffed Green Peppers

6 large Peppers (2 Green, 2 Yellow, 2 Red)
1-1/2 Lb Lean Ground Chuck
1 cup uncooked Minute Rice
1 Lg. Can Campbell Tomato Juice
1 Sm. Can V-8 juice
1 Tbl spoon Onion Powder
2 Tbl spoon regular white sugar
1 Tbl spoon Brown Sugar
Salt and Pepper
1 fudgesickle

Cut bottoms of peppers so they will lay flat and stand up straight up in roaster pan. Gut pepper leaving only the shell of the pepper. Boil Peppers and 2 tbl. of white sugar in water for about 15 min. Remove from water and place in roaster.

In separate pan. Heat Veg. and tomato juice with brown sugar.

In large bowl. Mix well. Hamburger, rice, onion powder, salt and pepper and about 1/4 cup of juice that you have heating on the stove.

Take meat and stuff into peppers. Pour heated juice over peppers. Try to cover the whole pepper with juice.

Bake in oven 350 for about an hour.

Eat Fudgesickle. You deserve it because you are not going to believe how wonderful these stuff peppers are going to turn out!!!!

Good-Luck and Enjoy!!!!

Answer 7

STUFFED GREEN PEPPERS
INGREDIANTS-

1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
salt
pepper
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half
DIRECTIONS-

Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes

Answer 8

I once used this sauce as a dip with fried aubergines and it was a HIT. Try it with your stuffed peppers.

Sweet and Sour Sauce
Yields about 1/2 cup
INGREDIENTS:

* 1/3 cup white or rice vinegar
* 4 TB brown sugar
* 1 TB ketchup
* 1 tsp soy sauce
* 2 teaspoons cornstarch mixed with 4 teaspoons water

PREPARATION:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks or any other ingredient you used to stuff your peppers as desired after adding the cornstarch.For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Answer 9

Actually the peppers can be any color - I usually use red or orange.

You need:
1 pound Ground meat - I use Chicken or Turkey (my girlfriend uses vegan)
dash paprika, curry powder, and cumin
1 chopped onion
1 clove chopped garlic
1 can diced tomatoes (drained)
Salt and Pepper to taste

In a large pot, top the bell peppers with water and boil for 10 min
In a frying pan on medium heat brown the ground meat, garlic and onion.
While it is browning add a dash of the paprika, cumin, and curry, some salt and pepper.
When the meat is cooked through add the diced tomatoes and warm.
When the peppers are done, drain them and stuff them with the meat and serve.

Answer 10

I have been using this recipe for over 45 years, & it was my mother's before then, & we all still love it! I am happy to share it with you! Enjoy!

STUFFED BELL PEPPERS

6 to 8 bell peppers
2 T. butter
1 small onion, chopped fine
1 lb. ground chuck
1 c. rice, cooked
1/2 c. canned diced tomatoes, drain & reserve juice
1 tsp. brown sugar* (optional)
salt & pepper, to taste

Preheat oven to 350 degrees F. Wash peppers. If the peppers are small, leave them whole & cut off a slice from the stem end. Cut large peppers in half lengthwise. Remove the seeds & white membrane, & discard. Cook peppers in salted boiling water 5 minutes, invert & drain thoroughly. Cool. Place in shallow baking dish & set aside. Mix rest of ingredients & generously fill bell peppers. Top all with the reserved tomato juice. (*If you desire a sweet sauce dissolve 1 tsp. brown sugar in the reserved tomato juice before pouring over the stuffed peppers.) Bake for 35 to 45 minutes. Serves 6.