stuffed peppers?

Question

Mine is always blah and i season well. Should i use tomato sauce or tomato soup?? Making tonight

Answer 1

no tomatoe sauce here( fresh tomatoe is the key) and its yummy!!!

This is absolutely delicious. The red peppers give a wonderful sweetness to the dish, quite different than stuffed green peppers. If you prefer a lighter version, cut down or omit the ground beef and add more of the vegetables.

INGREDIENTS

4 medium, thick-fleshed red bell peppers
2 cups cooked rice (I like a mixture of white and brown)
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon fennel seed
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
Salt and pepper to taste
1 small onion, chopped
1/2 green pepper, chopped
1 small red pepper, chopped
4 large cloves garlic, minced
1 large tomato, chopped
2 small zucchini or yellow squash, chopped
4 ounces mushrooms, chopped
1 tablespoon dried oregano
2 tablespoons freshly grated Parmesan cheese
2 ounces mozzarella, goat or ricotta salata cheese, crumbled
Cut the red peppers in half lengthwise. Discard seeds and stem. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high until tender, about 2 to 3 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cooking. Remove and drain if too greasy. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; sauté until softened, about 4 minutes. Then add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt add pepper. Sauté until all is tender, about 10 minutes. Remove from pan.

Preheat oven to 350° F. Place the peppers in one layer in a baking dish. In a large bowl, mix together the ground beef, vegetables and rice. Add the cheeses and stir well. Taste for seasoning. Stuff each pepper half with the mixture. Bake, covered, until hot and bubbly, about 30 minutes. Increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes.

Answer 2

I use browned ground meat with meat tenderizer, a little salt, black pepper, chopped onions, garlic powder, one Knorr beef bouillon cube and stewed tomatoes. The stewed tomatoes give it a little more flavor then just regular chopped tomatoes. I just simmer this on low for about 30 minutes then add cooked rice, folding the rice in a little at the time to be sure the rice is well coated with the sauce. Stuff the rice mixture into the green bell peppers and add a little water or tomatoe sauce to the bottom of the baking pan, cover with lid or foil and bake in 350'F oven for about 45 minutes to 1 hour.

Answer 3

Use tomato sauce. Tomato soup - gross.

Make sure you season the ground beef with peppers, onions and maybe diced tomatoes as well. Garlic, some salt and pepper and cheddar cheese just before you stuff them. My mom makes a stuffed pepper soup...to die for. now I want stuffed peppers!!

Answer 4

Title: Spicy Stuffed Peppers
Categories: Main dish, Wt-watchers
Yield: 4 Servings

4 lg Red bell peppers
2 ts Olive oil
1 c Minced onion
5 oz Lean ground beef
2 oz Chopped toasted Ca. walnuts
2 ts Chili powder, mild or hot
-- (or more, up to 3 tsp.)
1 ts Ground cumin
1/2 c Tomato sauce
1/4 c Raisins; chopped
10 sm Green olives with pimiento
1 ts Dried oregano
1/2 ts Instant beef bouillon
2 c Cooked long-grain rice
-- (white or brown)
Parsley sprigs; for garnish

"Be sure to get flawless, well-shaped peppers that will stand upright in a
baking dish to make this one-dish meal decorative, as well as delicious."

With a paring knife, slice "lids" from peppers and set aside. Carefully
remove seeds and membranes, rinse with cold water and place peppers in
baking dish. Set aside.

In large skillet, heat oil over medium-high heat; add onion, beef and
walnuts and cook until beef is browned and onion is golden. Add chili
powder and cumin and cook, stirring constantly, for 2 minutes. Stir in
tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup
water. Simmer 5 minutes; remove from heat; and stir in rice.

Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each pepper
and cover with reserved "lids". Pour 1/2 cup of water into baking dish;
cover tightly with foil and bake 50-60 minutes until peppers can be
pierced easily with a knife. Using a slotted spoon, remove peppers to a
platter, garnish with parsley sprigs for "stems" if desired, and serve.

Each serving (1 pepper) provides:
* 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C.

Per serving:
* 430 cal, 13 g pro, 51 g car,
* 20 g fat: 6 g poly, 7 g mono, 4 g sat;
* 508 mg sod, 27 mg chol.

Answer 5

you want cooked rice (no longer uncooked), floor meat (a mix of hamburger and 'usa purple meat sausage' is surprising), an egg, and the two arranged 'Italian Seasoning' or a mix of oregano, basil, and garlic. blend the remat with the spices and egg, and then blend in the rice until that's approximately 3/4 'meat' and a million/4 rice. cut back the tops off the peppers and scoop out the seeds and the 'separators' and then, utilising a spoon, stuff the peppers as properly as conceivable. whilst they are crammed, set them UPRIGHT (open end on the acceptable) and touching in a baking dish, and cook dinner at 350 levels for an hour ... then placed on some no meat marinara sauce, cook dinner ten extra minutes, and serve ...

Answer 6

CROCK POT STUFFED PEPPERS

6 med. to lg. green peppers
2 lb. ground chuck
1 med. onion, chopped fine
1 lrg jar spaghetti sauce
1 pkg dry onion soup mix
1 cup white rice (uncooked)
Worcestershire Sauce
Italian Seasonings Blend
Seasoning Salt

Clean the inside of peppers and cut off tops - set aside. Mix everything else together adding worcestershire, italian seasonings and seasoning salt to taste. Stuff raw peppers and place into your crock pot. Cook on high for about 5 to 6 hours or on low 8 to 9 hours.

Answer 7

If it's always blah, why do you make them? Try giving them a Mediterranean flair by using kasha as the grain, with olive oil and lamb, onion and garlic, rosemary and thyme and salt to taste. They should be anything but blah!

Answer 8

when i make mine and it was passed down to me by gran i use an Italian spaghetti sauce...it gives a better flavor as the rice with the meats takes away and i also use Italian seasoning for the rice and meat.........and a little dry Parmesan in the meat brings out a Little flavor.....cheers

Answer 9

try using tomato paste, and course sea salt. Use chilli instead of pepper.

Answer 10

i've always used tomato sauce, try adding more garlic and black pepper