I would like a real good recipe for stuffed bell peppers..........?

Question

Does anyone know any?

Answer 1

Pre-steam the bell pepper halves until just before fully cooked.

Sautee onion, garlic clove in butter (mushrooms is optional). Just before onion/garlic is done, add 4-6 fresh cut up tomatoes and cook in butter mixture. (you can use canned tomatoes instead, but fresh is always better). Add 2 beef bullion cubes and let dissolve.

Brown the hamburger, add sautee and tomatoe mixture. Add an egg. Season with whorstechire sauce and A1 steak sauce. Mix thoroughly.

You can also add rice if you wish, I recommend wild rice (about 1 cup cooked).

Put hamburger/rick mixture into green pepper halves. You can also top with a little cheese if you like. I recommend either very sharp chedder or fetta. Place in the a shallow pan in the oven and bake at 275 for about 30-40 minutes (until peppers are thoroughly warm and all the excess water has boiled off).

A star for you as you reminded me of this receipe and I think I'll make these soon.

Answer 2

This was my grandmother's recipe:

STUFFED BELL PEPPERS WITH SHRIMP
4 large bell peppers
1 pound peeled shrimp
1 cup minced onion
3 slices stale bread soaked in water
2 Tablespoons oil
2 Tablespoons flour
Salt, Cayenne and Worchestershire

Halve and core peppers. Saute shrimp in butter. Make a small light roux with flour and oil. Add onions and cook until the onions are tender. Add shrimp and bread (with any water clinging to it). Stir well. Add seasonings and mix thoroughly. Spoon dressing into peppers and top with brad crumbs if desired. Place peppers in baking dish with ½” hot water. Bake at 375 for 45 minutes.

Stale bread -- you can toast some. It does not have to be "stale."

Roux - melt 1/4 cup butter or shortening in a heavy skillet over a low to medium low heat. Add 1/4 cup flour and whisk it together thoroughly. Keep stirring over the same heat until the flour mixture turns a deep golden brown. It you don't stir you will basically have burned greasy flour!

But THIS is my favorite "Stuffed Bell Pepper" recipe of any kind. It is a soup that is rich and hearty and out of this world! (Sorry grandma!)

STUFFED BELL PEPPER SOUP

2 pounds ground chuck, browned and drained
4 cups cooked rice
3 cups chopped green peppers
¼ cup brown sugar
32 ounces crushed tomatoes
2 cups beef bouillon
32 ounces roasted garlic tomato sauce
1 medium onion, chopped
salt, pepper, parsley flakes

Bring all ingredients to a boil. Cover and simmer until green peppers are soft.

Options: You can use ground round in place of the ground chuck. You can also substitute 2 cups uncooked rice for the cooked rice. Just be sure to let soup simmer long enough for the rice to cook.

Answer 3

There is a website that has really GREAT recipes, no matter WHAT you are trying to cook! It will have MANY recipes for stuffed bell peppers, so you can try each one and see which one you like best...here is the website!

http://allrecipes.com/

Answer 4

********STUFFED BELL PEPPERS
5 or 6 green peppers, med. size
1 pkg. Stove Top dressing (your choice of flavor)
1 1/2 lbs. lean ground meat (turkey, veal or beef)
1 egg
Bread crumbs (plain or seasoned)
butter (sm. amount)
Cut peppers in halves; clean and remove seeds, then place in boiling water for about 5 minutes or softened. Place in baking pans and put aside. Brown ground meat. Remove excess fat if necessary.
Prepare Stove Top dressing and mix with brown meat. Beat egg and fold into mixture. Fill pepper halves, top with bread crumbs and a dab of butter on top. Fill bottom of baking pan or pans with a small amount of water. Bake in 350 degree oven for approximately 30 minutes (or until brown).
Peppers can be frozen and cooked later. Yield: Will fill 10 or 12 halves according to size of peppers. Leftovers can be placed in a casserole for another meal.

Answer 5

Hi !!!
Here's the recipe that I use...ENJOY!!!

STUFFED GREEN PEPPERS

Serves 4


Ingredients:
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 preparation

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.

Answer 6

use your favorite meatloaf recipe shape it in balls and stuff your peppers, try cooking them in v8 instead of tomatoe juice