What's your favorite stuffing for bell peppers?

Answer 1

egg ,anchovy filets, capers, Garlic, Oregano,pepper

Answer 2

Potato-Stuffed Grilled Bell Peppers:

Prep: 25 min.; Bake: 1 hr., 30 min.; cool: 15 min.; Grill: 18 min. Think twice-baked potato, except the potato mixture is stuffed into a bell pepper half. The peppers roast and char on the bottom, imparting a wonderful sweet flavor, while the upper edges stay crisp-tender. Don't forget to bake the potatoes before the guests arrive.

4 large baking potatoes (about 3 1/2 to 4 pounds)
4 large red bell peppers
1 (16-ounce) container sour cream
1/2 cup shredded Gouda cheese
1/4 cup sliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika

Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.

Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.

Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.

Grilled Stuffed Potatoes: Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.

Yield: Makes 8 servings

Answer 3

I use ground pork, cooked rice, diced onion, salt, pepper. Use the same amount of rice to pork. Stuff peppers, pour a can of italian tomatoe sauce over top and bake for about an hour on 350, or until peppers are fork tender. I serve with mashed potatoes and a salad, Absolutely delicious.

Answer 4

"Stuffed Green Peppers" - 6 servings

6 large green peppers
1 lb. ground beef
1/4 cup finely chopped onion
1 cup cooked rice
1 (15 oz.) can tomato sauce
1 tablespoon Worcestershire
1/2 teaspoon salt
1/2 teaspoon basil leaves; crushed
1/2 cup shredded Cheddar cheese

1) With sharp knife, slice tops off green peppers; discard seeds and membranes. Finely chop pepper tops to make 1/2 cup; set aside.
2) In 10" skillet over high heat, heat 1" water to boiling. Add pepper shells cut side down. Reduce heat to low. Cover; simmer 5 minutes. Remove from heat. Drain peppers on paper towels. Empty water from skillet; dry skillet.
3) In same skillet over medium-high heat, cook beef, onion and chopped green pepper until meat is browned and vegetables are tender. Pour off fat. Stir in rice, 1 cup tomato sauce, Worcestershire, salt and basil. Heat to boiling; remove from heat.
4) Spoon meat mixture into pepper shells. In 10x6" baking dish, place stuffed peppers upright. Pour remaining tomato sauce over peppers. Cover with foil.
5) Bake at 350* - 30 minutes. Uncover; sprinkle each pepper with cheese. Bake 10 minutes more.

Answer 5

Sausage, Roasted Garlic, Shitake Mushroom and Spinach Stuffed Peppers

6 Bell Peppers (variety of colors, 2 red, 2 orange, 2 yellow), top sliced off, cored of seeds
6 medium links Spicy (hot) Italian Sausage, cubed
1/2 cup re-hydrated shitake mushrooms (in warm chicken broth, reserve broth)
large 1lb bag fresh leaf spinach
6 cloves garlic, roasted and minced
1 large vidalia onion, minced
1/4 cup romano/pecorino cheese, grated
1 cup mozzarella cheese, grated (separated into 1/2 cup portions)
1 cup bread crumbs
salt and pepper to taste

Preheat oven 375 degrees. Lightly oil a high edged casserole dish.

In a large saucepan over high heat, add olive oil - heat until glassy then toss in garlic, onion and shitake mushrooms - saute for about three minutes until onions become transparent, then throw in cubed sausage chunks, stir quickly - until nicely browned. Add reserved chicken broth that shitake mushrooms were in.

Spoon scrape brown from bottom of pan into sauce while folding in all elements. Add salt and pepper, add a handfull of spinach over top and cover, let steam for a minute, take off lid, add another handfull, repeat until all spinach is added. Remove lid and cook until most liquid has evaporated.

Put this cooked mixture into a bowl to slightly cool while you add the bread crumbs stirring quickly and then 1/2 cup pecorino and 1/2 cup of mozzarella cheeses. Stir liberally until everything is thoroughly mixed.

Spoon in this mixture into the peppers and place into the oiled casserole dish, then use the rest of the mozzarella to cover the top. Place in preheated oven for 25 minutes.

Serve with polenta.

Answer 6

Ground turkey/chicken with wild rice and a can of Progresso Hearty Tomato Soup over them. Yummy!!!

Answer 7

I use hamburger, onion, tomato soup, sausage, rice and salt and pepper.

Answer 8

Spanish rice with browned-ground hamburg.

Answer 9

wild rice with diced tomatoes and onions, black pepper , beans and cheese. yummy!

Answer 10

ground beef, onion soup mix and rice, simple and delicious.