Best Recipe for stuffed bell peppers?

Answer 1

Easy Stuffed Peppers

Prep Time: 20 min
Total Time: 1 hr min
Makes: 4 servings

2-2/3 cups cooked brown rice
1 cup sliced fresh mushrooms
1 cup spaghetti sauce
1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese, divided
4 medium green peppers, tops removed, seeded

PREHEAT oven to 400°F. Mix rice, mushrooms, spaghetti sauce and 3/4 cup of the cheese.
PLACE peppers in 2-qt. baking dish. Fill with rice mixture; cover.
BAKE 30 to 35 min. or until peppers are crisp-tender and filling is heated through. Sprinkle with remaining 1/4 cup cheese. Bake an additional 5 min. or until cheese is melted.

Answer 2

6 large bell peppers
4 tablespoons butter
1 cup chopped onion
2 celery ribs, finely chopped
3 tablespoons finely chopped parsley
2 large cloves garlic, fnely minced
2 pounds lean ground beef
3 cups soft bread crumbs
3 eggs, slightly beaten
1 teaspoon salt
1 teaspoon seasoned salt
1 scant teaspoon ground black pepper
1 can (8 ounces) tomato sauce, or Creole seasoned tomatoes
1 cup shredded Cheddar cheese

Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and saute together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.
Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

Answer 3

Stuffed Bell Pepper



1 hour 30 min prep

5 small bell peppers, washed
4 medium onions, peeled,washed and finely chopped
1 teaspoon garlic paste
4 tablespoons oil
1 teaspoon cumin powder
1 pinch asafetida powder
4 teaspoons fresh coriander leaves, washed and chopped
2 teaspoons garam masala powder
1 teaspoon fresh curry leaves, washed and torn
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon tamarind paste
1 teaspoon grated jaggery
1 cup water
salt

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Make 2 slits of one inch each on each of the bell pepper. Keep aside.
Then, dry roast the peanuts on medium flame in a pan. Grind coarsely in a mixer.
Now, prepare the stuffing. To do so, heat 4 tsps. of oil in a pan.
Fry the cumin and asafoetida powders in it.
Add onion, garlic paste and curry leaves.
Fry till onions are lightly browned. Allow to cool.
Put the fried onions and roasted powdered peanuts in it.
Add all the masala powders, tamarind paste, salt, jaggery and 3 tsps. of chopped corriander leaves. Mix well.
Stuff this mixture in the bell peppers.
Heat the remaining oil in a vessel.
Add the stuffed bell pepper one by one. Stir once, cover with a lid and fry for 1 minute.
Add water. Allow to simmer for 8 minutes taking care it does not dry up.
Garnish with corriander leaves. Serve hot with rotis or plain white Basmati rice. Enjoy!

Answer 4

No recipe here but a few ideas.

Use yellow or orange bells, they cook better than the reds and greens.

don't use rice!! Make it a meat stuffing!!!

use lots of herbs, bland stuffings are boring!!!

put a small piece of bread in the bottom to soak up the fats so the pepper doesn't get mushy on the bottom and have it fall apart.

thats all

Answer 5

Stuffed Bell Peppers
6 peppers 1¼ hours 30 min prep
3 medium onions, chopped
2 carrots, boiled
ginger-garlic and green chili paste, as required
2 tomatoes, blanched
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
ghee (for frying)
oil (for frying)
salt
Ingredients for stuffing
6 medium bell peppers
1/2 cup panir (tofu)
1 onion, finely chopped
1 carrot, grated
2 potatoes, boiled and grated
1/2 cup corn kernels
1/2 cup small florets cauliflower
4 green chilies, chopped
garam masala powder, as required
salt
Method for preparing the gravy: Heat oil in a pan.
Add the chopped onions, ginger-garlic and green chilli paste and fry till onions turn transparent.
Add red chilli powder, turmeric powder and garam masala powder.
Fry for 2 more minutes.
Add salt to this.
Blend the fried onions, boiled carrots and blanched tomatoes to a smooth paste.
Method for preparing the stuffing: Heat oil in a pan.
Add the fry chopped onions and chopped green chillies till onions turn golden brown.
Then add the grated carrot, corn kernels, cauliflower florets and toss till vegetables are done.
Cool the mixture and add the grated potatoes, paneer, salt and mix all together to form the filling.
Gently cut the stalk of all the bell peppers' and remove seeds, make sure you retain the stalks.
Fill the bell peppers' with stuffing and seal with stalks.
Heat oil in a pan and lightly fry the stuffed bell peppers'.
Heat ghee in a pan and fry the ground paste till the oil comes out.
Gently place the stuffed bell peppers' in the gravy, heat for 2 minutes, garnish with chopped corriander leaves.

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.

Enjoy!

Answer 7

Rice and curry