How do I make stuffed bell peppers?

Answer 1

The great thing about stuffed bell peppers is that you can put anything you want in them! I like to use leftovers after making mexican food. I use leftover spanish rice, add a little leftover ground beef from the meat for the tacos. Add a can of corn. Mix in some cheese, spices and tomato sauce. Stuff this all in the cleaned out bell peppers and bake in a covered casserole dish at 400 for one hour or until bell peppers are tender.

Answer 2

Saucy Stuffed Peppers

INGREDIENTS
8 large green bell peppers
6 tablespoons butter
1 large yellow onion, diced
1 1/2 pounds ground beef
salt to taste
ground black pepper to taste
1 cup uncooked white rice
1 gallon tomato juice

DIRECTIONS
Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the
inside of the pepper. Discard seeds and stems and set peppers aside.

In a skillet over medium heat, melt the butter and saute onion until translucent.

In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.

Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.

Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

Answer 3

Well I do something really weird with my stuffed bell peppers... ..

First of you'll need the ingredients of course as many bell peppers you want, bacon, and philadelphia cream cheese. (easy to make...)

Cut the bell peppers in half (long-width)
Use a bread knife to place the cream cheese inside the bell peppers. For the bacons cut the bacon strips in half. Use one half of the bacon strip and rap it around the bell pepper covering the cream cheese as well. It should be full wrap, If it doesn't wrap all the way use a tooth pick to close the wrap if you have to. After making as many as you like serve yourself or guests use a clean pan (NO need to add butter or oil due to the bacon will act as of that part) All of the rolls you've made place them in the pan, fry them to as much crisp as you want and lastly ENJOY!

Answer 4

first clean your peppers out, then mix hamburger, diced onions, an egg or two, crackers, salt, pepper, and soy sauce. Fill each pepper with this mix, place in baking dish, add a little water to bottom of dish, bake for an hour or until hamburger mixture is cooked all the way through at 350 degrees

1 # hamburger
2 eggs
1/2 sleeve of crackers
onion, salt, pepper and soy sauce to taste.

increace eggs, crackers etc if you increase hamburger

Good Luck, this mixture also works great to just fry like you would a hamburger,

Answer 5

RECIPE INGREDIENTS:
6 large red or green peppers, rinsed
1 pound lean ground beef
1 medium onion, finely chopped
1 or 2 cloves garlic, minced
1/2 cup long-grain white rice
1 1/4 cups chicken or beef broth
3/4 cup diced tomato (fresh or canned)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
Pepper, to taste
1/3 cup grated Parmesan, plus a little extra for garnish
1 larget egg, lightly beaten
3 cups of your favorite tomato sauce
1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.

Answer 6

This recipe is a healthy choice to choose....
Chickpeas and couscous combine to give this low-calorie dish a high protein score. (per serving 207 calories)

Couscous-Stuffed Peppers

6 large bell peppers (red, yellow, orange or green)
1 tbs vegetable oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 tbs fresh-squeezed lemon juice
2 cups cooked couscous
1 can(15 ounces) chickpeas, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 tsp dried oregano, crumbled
1/2 tsp salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese

1. Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.

2. Preheat oven to 350 degreesF.

3. Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Saute 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops.

4. Bake just until filling is heated through, about 20 minutes.

Enjoy!
Happy Holidays!

Answer 7

I usually cut the stem end off and remove the seeds and ribs mix hamburger onions and meatloaf seasoning add whatever you like in a meatloaf , and stuff hamburger mik into the peppers and bake in a 325 degree oven until meat is done , comes out pretty good , I love them

Answer 8

Try this recipe:

4 green or red bell peppers
Salt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.

Serves 4.

Answer 9

core the pepper much like you do for tomatoes or cut in length way and then prepare a hamburg mixture of ...hamburg, rice, tomatoes diced up,salt,pepper...precooked before stuffing in pepper then place in a shallow baking dish..over with either a tomato juice or tomato type sauce...cover with foil and bake

Answer 10

This site has a few sweet stuffed pepper recipes.
ie. with beef, without etc......
http://bellpepperrecipes.blogspot.com