does anyone know how to make stuffed peppers?

Answer 1

INGREDIENTS:
6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
PREPARATION:
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water.
Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

Answer 2

Stuffed Peppers

INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Answer 3

Creole Stuffed Peppers
* 3 large green bell peppers, seeded and halved lengthwise
* 3 tomatoes, peeled and coarsely chopped
* 6 slices bacon
* 1 teaspoon onion, chopped
* 1 cup cooked rice
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 to 3/4 cup hot water

PREPARATION:
Cut bacon into quarters, reserving 6 pieces to top the peppers. Fry remaining bacon with onion until crispy; add tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon mixture into pepper halves, topping each with the remaining 1/4 bacon slice.Place in a baking dish; add water to the dish, and cover. Bake 15 minutes in a 350 degree oven.
Serves 6.

Answer 4

6 large bell peppers
2 lbs. ground beef
2 cups instant white rice
1 egg
3/4 cup bread crumbs
2 splashed worcheshire sauce
salt/pepper
1 15 oz. can of tomato sauce

Cut tops off of peppers, remove membrane and seeds. Wash out and set aside.

Mix all other ingredients except can of tomato sauce. Add only half the can to the mix, reserving the other.

Loosely pack the meat mixture into the peppers. If any is left over, make little balls (porcupines) out of it.

Pour a light coating of the sauce in bottom of crock pot. Place peppers, standing up in crock. Place remaining porcupines, if there are any, in crock as well. Cover with remaining tomato sauce and cook on low for six to eight hours.

Answer 5

prepare your peppers by removing the seeds and ribs.some like to cut the top off i slice them in hallf length wise leaving the stem attatched, poke a few holes in the bottom and throw into boiling water to blanch and soften a little ,not too much if they fall into them selves or dont hold their shape ,you left them in too long. remove and cool.
now you are ready for the filling.What do you like?are you into meat or veggies? it all depends upon your taste.so pick your favorite stuffing and bake it in the pepper.
I use a meat loaf type mixture ,with 1/2 ground beef 1/2 country pork sausage,dried bread crumbs or rice /chopped onion and garlic, thyme ,salt, pepper.mix well.
put tomatoe sauce in the bottom of your pepper cups.(golden mushroom soup works well also.(dilute it using 1/2 can water.) and then stuff loosely with your meat mixture.you can pile it high just dont pack it tight.lay in a deep cassarole pan and pour on the rest of the sauce or soup.put a little water in the bottm of the pan .1/4 way up the peppers.cover tightly.
bake in a 350 fifty degree oven aprox 50 min.
when done remove peppers to a plate and then skim the fat from the left over juices add 1 can sauce or soup,boil ,thicken with corn starch serve with the peppers.
good luck><>

Answer 6

Get a box of Zatarains dirty rice mix. Make it according to the directions. Put into cleaned peppers and top with a little bread crumbs and a dot of butter, bake for about 20- 30 minutes (350) in a roasting pan with a little water in the bottom. Cover with foil til the last 5 minutes or so. These freeze great too

Answer 7

this is how i make my peppers.

Stuffed Peppers Italian Style

INGREDIENTS
4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Answer 8

You need some ground beef or ground turkey, white or brown rice, tomato sauce, onions, garlic and other spices such as oregano or italian seasoning. Brown all of the above except tomato sauce in a saute pan, fill cored peppers, top with tomato sauce, bake in the oven for about half an hour.

Hey - take the first answer - it's way better than mine! Think I'll make it that way! :)