recipe for stuffed peppers?

Answer 1

Here is my personal recipe for stuffed green peppers.
Use about 3 to 4 good size green peppers
1 to 2 pounds (mixed) ground sirloin and ground chuck
4 small cans of tomatoe sauce (Use two to mix into meat) it makes it very moist and tender.
Whole chopped sweet onion (You can use any onion)
Garlic powder added into the meat mixture with sauce
Poke holes into the bottom of the green peppers, add extra sauce on top, cook in a 350* degree oven.Covered with foil.Serve with mashed potatoes, or egg noodles.(Extra hint, use the flavored tomatoe sauce, or add extra flavor yourself)

Answer 2

Stuffed Peppers



Ingredients
3/4 cup White rice
1/2 tsp Turmeric
1/2 tsp Salt
1 1/2 cups Water
6 - 8 Bell peppers (orange, green or red)
1 lb Honeysuckle White sweet Italian sausage
1 Medium onion, diced
1/4 cup Parsley, chopped
1 can (15 oz.) black beans, drained
2 cloves Garlic, minced
1/2 tsp Black pepper
1/2 cup Parmesan cheese, grated

Preparation
1. Preheat oven to 375F.


2. Place rice, turmeric, salt and water in pot. Bring to a boil, cover and simmer until rice is cooked, about 20 minutes; set aside.


3. Remove casing from sausage and crumble into frying pan.


4. Add onion and garlic; fry over medium-high heat for 5 minutes.


5. Finely chop 1/4 cup fresh parsley. In a bowl, mix rice, parsley, and black pepper.


6. Drain the black beans and add to the mixture. Add the cooked sausage and mix thoroughly.


7. Cut the bell peppers in half lengthwise, or cut the tops off; remove the seeds and core.


8. Fill the peppers with stuffing and arrange in an oiled baking dish. Top with parmesan cheese.


9. Cover with foil and bake 45 minutes or until peppers are tender.

Cook's Notes
To shorten cooking time, use the microwave to cook stuffed bell peppers on high for 20 minutes

Answer 3

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 4

"Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce."
Original recipe yield: 6 servings.

Prep Time:
20 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 20 Minutes
Servings:
6 (change)

INGREDIENTS:

* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Answer 5

I just tried this last night, and I think that I'd make it again.

To 1 lb good hamburger, I browned it with onion and some garlic. Meanwhile, I cooked 1 pkg of beef rice a roni, then mixed it in together. I put mixture into 4 halved green peppers, covered them with a multi-cheese mix and put in oven, covered with foil at 350 for about an hour. turned out yummy.

If you didn't want the cheese, top it with catsup or seasoned tomato pasta sauce.

Answer 6

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 7

well i have 2 ways, the regular way, or the lazy way. the regular way is preheat oven to 350 degrees. mix minute rice, (uncooked) and season salt and 2 eggs with 2 pounds of ground beef. slice top off of peppers, take out insides, wash, stuff with meat mixture, put tops back on. in a roasting pan pour some v-8 juice to cover the bottom of the pan, arrange peppers in pan. pour the remaining v-8 juice over the peppers, and bake for about 2 hours. I use v-8 juice instead of tomato sauce because the tomato sauce sucks into the peppers and there is hardley any sauce to put over them once they are done.

the lazy way is.... mix ground meat, season salt egg, and uncooked instant rice. make into large meatballs, wash peppers, cut into large pieces, put pepper pieces and meatballs in a deep pot, pour v-8 juice over them, cover, and cook on top of the stove on medium low heat for about an hour and a half. its quicker and tastes the same as making them in the oven, except they are already cut up in pieces, which is what you would do to the baked ones anyway.

another quick recipe which is good for kids is clean peppers, boil over low heat until slightly soft, set in a baking dish fill them with premade beefaroni, top with cheese and bake for about 1/2 hour in 350 degree oven..

Answer 8

I mix ground meat,rice,egg and onions,stuff the peppers and put in slow cooker with a jar of your fave pasta sauce. All the spices you need are in the sauce.

Answer 9

try yahoo recipe group

Answer 10

Aubergine Stuffed Peppers
Servings [Reset]
Keys : Main Dish
Ingredients :

1lrgAubergine, peeled and cut
Into bite-size pieces
2tblOil
3xGarlic cloves, minced
1cupItalian bread crumbs
Basil
1/2cupCheese, grated
1/2lbMozzarella cheese, sliced
Pepper to taste
Parsley
Mama's Marinara Sauce
4xRed peppers, cut in half
Lengthwise, seeded and
Parboiled

Method :

* Saute pieces of aubergine in the oil with the minced garlic until the aubergine is very soft, about 30 minutes ought to do it. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the aubergine mixture and put a slice of mozzarella in each center. Cover with more of the aubergine mixture. Place in baking pan with 1/2 cup water and bake at 350 degrees for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Mama's Marinara Sauce.









Cajun Stuffed Peppers
Servings [Reset]
Keys : Ground Beef Meats Minced
Ingredients :

3lrgGreen Bell Peppers
1tspOlive Oil
1lrgOnion, chopped
1tspBottled Minced Garlic
1tspCajun Seasoning
1/2lbReduced-Fat Kielbasa Sausage
2canStewed Tomatoes (14 1/2 Oz.)
1canFat-Free Chicken Broth (14 /1/2 Oz.)
1 1/2cup5-Minute Rice
1can(15 Oz) Red Kidney Beans, drained
Tabasco Sauce, to taste

Method :

* Rinse the peppers and cut them in half. Remove the seeds and membranes.
* Place the pepper boats into a 9 by 12-inch baking dish. Pour 2 cups of water into the dis, taking care not to get any inside the pepper cavities.
* Cover dish with microwave-safe plastic wrap and microwave the peppers on high until the peppers are just crisp-tender, about 5 to 6 minutes.
* Meanwhile, heat the oil on medium in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and Cajun spice, and raise the heat to medium-high.
* Cut sausage link into quarters to make long strips. Cut each strip into 1/4-inch slices. Add the sausage to the pan. Add broth, tomatoes and rice to the skillet, cover and raise heat to high to bring the broth to a boil.
* Meanwhile, rinse and drain the beans, add to the skillet and recover pan.
* Continue to boil until rice is tender, about 5 minutes. Uncover and boil, stirring occasionaly, for 1 minute to thicken the sauce. To serve, remove the peppers from the dish with a slotted spoon, draining any water. Place a pepper half on each plate and fill the cavities with stuffing. Spoon the remaining stuffing around the outside of the peppers. Serve at once.
* Serves 6













Dutch Oven Stuffed Peppers
[Reset]
Keys : Beef Meats Dutch Holland Netherlands European
Ingredients :

8lrggreen peppers
2lbground beef
3tblolive oil
2medonions, chopped
2tspsalt
1/2tsppepper
1/2tspcumin
1/2tspcoriander
1/2tspbasil
1/2tsporegano
1/2tspgarlic powder
2tblWorcestershire sauce
1cupcelery, chopped fine
1cupuncooked rice
2cuptomato soup
1cupwater

Method :

* Cut stem from green peppers, remove stem, seeds, and veins. Wash and blanch in boiling water for two minutes. Remove, drain, and cool. Heat olive oil in large skillet. Add meat, onion, and celery. When meat is browned, drain, put back in skillet and add spices and Worcestershire sauce. Stir until mixed well then remove from heat. Prepare rice according to package directions. When done, add to meat mixture, stir to mix well, then heap mixture into peppers. Arrange in Dutch oven and cover with soup and water mixture. Bake at 350 for 1 hour.













Grilled Stuffed Peppers
[Reset]
Keys : Beef Meats
Ingredients :

2canstewed tomatoes
2cuppre-cooked rice
4canroast beef spread
1cupcatsup
1/2cupwater
1tspsalt
1/2tsppepper
1medonion, minced
2xcloves garlic, minced
8medgreen peppers
heavy duty aluminum foil

Method :

* In a medium pot, mix together tomatoes, rice, roast beef spread, catsup, water, salt, and pepper. Saute onions and garlic in olive oil and add to mixture. Cut thin slice from stem end of each green pepper. Remove all seeds and membranes. Wash inside and outside. Lightly stuff each pepper with rice mixture and place on square of heavy duty aluminum foil. Wrap securely and cook over medium hot coals 30 minutes. Turn once.




















Hungarian Stuffed Peppers
servings [Reset]
Keys : Hungarian Hungary European Hot
Ingredients :

1medonion
2lbripe tomatoes, peeled if desired, and diced
Or:
2x14 1/2-ounce cans diced tomatoes with their juice
2tbltomato paste
1/2cupwater
1xbay leaf (optional)
Salt and freshly ground pepper, to taste
2/3cuplong-grain rice, rinsed and drained
1slcchallah or white bread, day-old or stale
1/2lbground beef
1/4cupchopped fresh parsley
1tsppaprika (optional)
4xor 5 green bell peppers
2tblbrown sugar, or to taste
2tblstrained fresh lemon juice, or to taste

Method :

* Slice half the onion and put it in a stew pan. Add tomatoes, tomato paste, water, bay leaf and a pinch of salt and pepper. Mix well and bring to a boil. Cover and cook over low heat for 15 minutes. Boil rice in a saucepan with two cups boiling salted water for 10 minutes. Rinse with cold water and drain well. Soak bread in cold water and squeeze dry. Put in a bowl.
* Coarsely grate remaining onion half and add to bowl. Add beef, parsley, paprika, one-half teaspoon salt and one-quarter to one-half teaspoon pepper and mix well. Add rice and mix again. Cut a slice off top (stem end) of each pepper. Reserve slice; remove stem, core and seeds from each pepper. Spoon stuffing into whole peppers and cover with reserved slices.
* Stand them up in tomato sauce. Cover and simmer, adding boiling water from time to time if sauce becomes too thick. Cook 45 minutes to one hour, or until peppers are very tender. Gently remove peppers. Discard bay leaf. If the sauce is too thin, cook it, uncovered, over medium-high heat, stirring often, until thickened. Add sugar and simmer for one minute. Add lemon juice. Adjust seasoning. Serve peppers hot, with sauce.