What's a good but easy recipe for stuffed peppers?

Answer 1

OMG. Did that girl above me just say VEAL?
Any-who. I love stuffed green peppers! Sometimes I use veggie crumbles, other times I don't. I use spaghetti sauce (whichever flavor you like), cooked brown rice, onions, garlic, green peppers and (veggie) cheese. I stir it all together in a bowl and stuff the peppers. The great thing about it is that you can eat this comfort food in the summer w/o having to fire up the oven!
You can cook these on top of the stove with a bit of water in a pot. It only takes about 15-20 minutes.

Answer 2

what i like to do as a starter is:
top&de-seed the pepper (not green)
top& de-seed a right sized tomatoe that will fit into the pepper, line the tomatoe with 3-4 basil leaves.
have some finely chopped onion already softened to fill the tomatoe
put into the oven at 180 for about 20 minutes, 5 minutes before time is up, top the pepper with a good melting cheese like comte of Gruyere.
I hungry now, hope your happy.LOL

Answer 3

I think its fun to read the various different recipes. I may try a few that I have read here today. Mine is as follows:
I combine ground beef, pork and veal , all of which is available here in South Florida in a 3 lb package, usually used for meatloaf. To that I add freshly minced onion, peppers( red and yellow) minced garlic (2 cloves) 2 eggs, Italian seasonings , 1 cup of shredded parmesan cheese and 3/4 cup of white rice.
Mix this all together and add some bread crumbs, just enough to take the wetness out of the mix. Stuff each pepper and place in a dutch oven. Depending on how many peppers you are making, for 5-6 peppers, add 2 cans of Hunts Tomato Sauce over the top of the peppers, cover , bring to a boil and turn down to low and simmer, basting often for about 1 -1/2 hours. Serve with a salad and fresh Italian bread.

Answer 4

factors * a million pound floor beef * a million/2 cup uncooked long grain white rice * a million cup water * 6 green bell peppers * 2 (8 ounce) cans tomato sauce * a million tablespoon Worcestershire sauce * a million/4 teaspoon garlic powder * a million/4 teaspoon onion powder * salt and pepper to flavor * a million teaspoon Italian seasoning instructions a million. Preheat oven to 350 stages F (a hundred seventy five stages C). 2. place the rice and water in a saucepan, and bring to a boil. shrink warmth, conceal, and cook dinner 20 minutes. In a skillet over medium warmth, cook dinner the beef till frivolously browned. 3. get rid of and discard the tops, seeds, and membranes of the bell peppers. organize peppers in a baking dish with the hollowed aspects dealing with upward. (Slice the bottoms of the peppers if mandatory so as that they are going to stand upright.) 4. In a bowl, mixture the browned beef, cooked rice, a million can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equivalent quantity of the mixture into each hollowed pepper. mixture the the rest tomato sauce and Italian seasoning in a bowl, and pour over the crammed peppers. 5. Bake a million hour interior the preheated oven, basting with sauce each quarter-hour, till the peppers are delicate.

Answer 5

This is a different way to stuff peppers. My grandmother did this 60 years ago and I still make it in the summer time.
Wash and cut top off fresh bell peppers. Remove seeds and pulp.
Make a slaw of:
shredded cabbage, chopped onions, any tiny bits of left over bell peppers (from top), celery seeds, a bit of salt, black pepper, and a dressing made of equal parts of sugar and apple cider vinegar.
Stuff the peppers/ Pour remaining sugar and vinegar mixture over them. For diabetics, use Equal and vinegar mixture. Place upright in closed container in refrigerator. Leave for three or four days.
To serve, drain excess liquid out of peppers. Slice peppers from top to bottom and lay halves out on plate. So cool and refreshing!

Answer 6

Try the following

Stuffed peppers with rice

* 8 peppers (red, green, orange or yellow)
* 4 tablespoons of olive oil
* 2 onions finely chopped
* 2 garlic cloves, peeled and finely chopped
* 400g of basmati rice
* 3 teaspoons of dried parsley
* 2 teaspoons of dried oregano
* 1 tin of chopped tomatoes
* freshly ground black pepper
* pinch of salt
* boiling water

Method

Make sure the oven is at a medium heat, preferably at 190 degrees celsius

To prepare the peppers, cut a lid out of the top of each pepper around the stalk, making sure that all the white bits inside and seeds are removed. In a heated frying pan add around 2 tablespoons of olive oil add onions to this and stir. Cook onions until the are translucent but be careful not to brown them as this alters the taste. Add in garlic and cook for a further minute.

Strain the tomatoes into a measuring jug and make the juice of the tomatoes up to 600ml using the already boiled water. Keep the strained tomatoes because you will need them later.
Add the rice and oregano and parsley to the onions and garlic in the pan. Add the tomato juice and water mixture to pan and bring to the boil. Cover the pan and let it simmer for 8 minutes. Add the remaining chopped tomatoes and slowly heat. Remove the pan from the heat and let it settle until all the liquid has been absorbed. Season with salt and pepper. Put the contents of the pan into a baking tray and smooth out so that there are no clumps, this can be done using the back of a fork. Now take the cut out peppers and stuff them carefully with the mixture. Replace the lids onto the peppers and drizzle with some olive oil. Put all the peppers in a baking tray, puor just a little water into the bottom of the tray for steaming purposes, do not drown the peppers.

Bake the peppers uncovered int he oven for approx 30 minutes or until the peppers are nice and soft and the rims are just lightly browned. Serve immediately, with salad. They can be eaten hot or cold, but they delicious when hot

or Stuffed peppers
2 medium - large sized peppers, cut in half and deseeded
15mlsp (1tbsp) olive oil
1 small onion, chopped
1 clove garlic, crushed
5mlsp (1 tsp) paprika
40g (1 ½ oz) rice
5mlsp (1 tsp) mixed herbs
200g (7 oz) tin chopped tomatoes
50g (2oz) walnuts, chopped
Seasoning

Topping
2 slices Dietary Specials Multigrain bread made into breadcrumbs, the crusts can be left on.
10-15g (1/2 oz) pumpkin seeds
50g (2oz) cheddar cheese, grated

Method

1. Place the oil in a saucepan over a high heat, add the chopped onion and garlic and fry until the onion is lightly brown.
2. Add the paprika, rice and mixed herbs, fry for 30 seconds and then add the chopped tomatoes. Bring to the boil and reduce heat to a simmer until the rice is cooked, approximately 15 minutes. Add a little water if the mixture becomes too dry.
3. Add the chopped walnuts to the rice mixture and season to taste.
4. Preheat the oven 190°C/375°F/Gas Mark 5
5. Place the peppers in an ovenproof dish; fill each halved pepper with the filling. Cover and place in the oven. Cook for approximately 40 minutes or until the peppers are soft.
6. Meanwhile make the topping: place the DS Multigrain
breadcrumbs in a small bowl; add the pumpkin seeds and half the grated cheese.
7. Divide the breadcrumb topping between the peppers and return the dish to the oven, uncovered for 10 minutes. Remove from the oven and top the peppers with the remaining cheese return to the oven for a further 5 minute

or Striking stuffed peppers

Those long peppers known variously as romano, romero and ramiro are sweet and attractive. Serve two small ones, of different colours, or one big one per portion. Serves four.
4-8 romano peppers

Olive oil
Salt and pepper
30g pine nuts
300g washed leek, chopped
1 tsp fresh oregano leaves, chopped
1 tsp lemon thyme, picked
130g semi-hard goats' cheese, crumbled
1 garlic clove, crushed
120g mixed red and green leaves
2 tsp high-quality balsamic vinegar

Preheat the oven to 200C/400F/gas mark 6. Put the peppers in a small ovenproof dish, drizzle with three tablespoons of oil and some salt, and roast for 10-12 minutes. While they're cooking, dry-roast the pine nuts in a frying pan for three to four minutes, stirring occasionally, until evenly coloured. Tip into a bowl, then sauté the leeks in three tablespoons of oil with the oregano, thyme and a little seasoning, for eight minutes. Transfer to a bowl to cool down.
Roughly chop the nuts, add to the leek mixture, along with the cheese and garlic, and stir. Taste and adjust the seasoning. Peel the peppers, if you wish, then stuff: make an incision along each one, scoop out the seeds, then fill generously with the leek mix. Collect the sides to cover as much of the incision as you can, and bake for 10 minutes more.
Serve warm or at room temperature, with a salad of the leaves tossed with a little oil, vinegar and seasoning.

Answer 7

feta cheese mix with olive oil and oregano. That if you refer to other than bell peppers. Bell peppers combine well with a stuffing of rice and vegetables(like, chopped tomatoe, zucchini and the interior of the pepper), with minced meat as an optional ingredient.

Check: http://www.eatgreektonight.com/recipes/Entrees/Gemista.html
http://www.krinos.com/ind_recipe.php?RId=13
http://greekfood.about.com/od/cheeseappetizersmezethes/r/piperies_tyri.htm

Yummy yummy!

Answer 8

You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.

Answer 9

I just mix recipe crumbles with pasta sauce (adding fresh chopped onions and garlic) and stuff away! YUM!

Answer 10

1. Pine nuts, spaghetti, garlic, parmesean.
2. Mushrooms, onions, breadcrumbs, Cheddar
3. Chopped bacon, fresh parsley, pasta, cream cheese
4. bolognase sauce topped with Red Leicseter cheese
All YUMMY!!!