recipe for stuffed peppers?

Answer 1

Easy recipe....Clean peppers....mix pork sausage with stuffing mix and a couple eggs, place in peppers and put top on. Bake at 350 for 35 mins....you can add cheese if you want into the mix before baking. Added touch, remove top add a little salsa before serving. To 4 peppers, one roll pork sausage and one box stuffing mix. Will expand because of breading.

Answer 2

Super Easy Mexican Stuffed Peppers

1 lb ground beef

1/2 cup cheddar jack cheese

1/2 cup hot salsa

1 Microwavable Uncle Ben's Spanish Style Instant Rice Pouch

4 Peppers with tops cut off and the insides scooped out

brown meat, add salsa, cheese heated rice pouch. Squish the mixture into the peppers. Put the filled peppers in a baking pan filled one quarter of the way up with water and cover with foil. Bake in 375 oven for about 40 minutes or until the peppers are tender.

Serve with a bottle of Grenache (if really spicy) otherwise a Rioja or even an Australian Shiraz.

Answer 3

Stuffed Peppers
http://www.mealsmatter.org/recipes-meals/recipe/11785
Stuffed Peppers
http://www.kraftfoods.com/recipes/PorkBeefEntrees/PorkOther/StuffedPeppers.html
Chicken-Stuffed Bell Peppers Spanish Style
http://www.epicurious.com/recipes/recipe_views/views/2495

Note:All different recipes.

Answer 4

Mom's Stuffed Green Peppers
2 lbs. Hamburger
1 onion, chopped
1 1/2 cups rice
2 eggs
4-6 medium sized green peppers
1 large can tomato juice

Combine hamburger, onion, rice and eggs in a large bowl. Remove tops and insides from the peppers. Stuff peppers with hamburger mixture. Place in baking dish and pour tomato juice over them. Bake at 350 degrees for 1 ½ hours.

Answer 5

EASY STUFFED PEPPERS

4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes

1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger

3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.

4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.

5. Spoon the rice mixture into the bell peppers

6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.

7. Bake at 370F for 20 min.

Answer 6

6 Medium-size Green peppers 1 lb Ground beef 1 cup Chopped onions 16 oz Can chopped tomatoes, undrained 1/2 cup Long grain rice 1 tsp Oregano 1/2 tsp Salt 2 tbsp Fresh Parsley, minced 1/2 cup Water 8 oz Mozzarella cheese, cubed or grated Spaghetti sauce
Preheat the oven to 350°F [180°C].

Cut a slice from top of each pepper; scoop out seeds and membrane. Parboil peppers in a small amount of boiling water for 5 minutes, invert to drain well. Stand in a greased shallow baking pan that just fits them.

Brown beef with onions, stirring often to break up beef. Spoon off all fat. Add undrained tomatoes uncooked rice, water, salt, oregano and parsley. Cover and simmer 15 minutes or until rice is tender. Add Mozzarella cheese; stir until blended. Spoon into pepper cups; top with spaghetti sauce. Cover pan with foil.

Bake for 20 minutes or until bubbly and hot

Answer 7

Ingredients:
6 large green peppers
1 pound ground beef
1/2 cup chopped onion
16 ounces can diced tomatoes
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese


Directions:

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in cheese.

Stuff peppers with meat mixture. Place in a baking pan. Cover and bake at 350 for 30 minutes.

Notes: To add a bit of spice to the recipe, try adding a couple teaspoons of hot pepper sauce to the meat mixture as you cook it.

Answer 8

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 9

All of these recipes are good here. Try using ground pork
or ground chicken together instead of the beef.You can put a package of taco seasoning in with each pound of meat.

Answer 10

"Stuffed Green Peppers with Tomato Sauce" - 6 servings

6 green peppers
1 (14 1/2 to 16 oz.) tomatoes
1 lb. lean ground beef
2 cups cooked rice
1/2 cup chopped onions
1 tsp. salt
1 tsp. thyme leaves
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 egg; slightly beaten
2 beef bouillon cubes
1 cup boiling water

Cut slice from stem end of peppers; remove seeds and membranes. Cook in salted water 3 minutes; drain. Drain and chop tomatoes, reserving juice. Combine beef, rice, drained tomatoes, onions, seasonings and egg; mix well.
Stuff peppers with meat mixture; place upright in buttered baking dish. Blend reserved tomato juice, bouillon cubes and water; pour around peppers. Cover and bake at 350* - 45 minutes.