need a recipe for stuffed green peppers?

Answer 1

******************EASY STUFFED PEPPERS
4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes

1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger
3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.
4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.
5. Spoon the rice mixture into the bell peppers
6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.
7. Bake at 370F for 20 min.
Voila, you have stuffed peppers!

Answer 2

Stuffed Green Peppers:

-2 large green peppers, tops cut off and seeded
-1 cup of spaghetti sauce (or tomato sauce, seasoned to taste)
-2 servings of instant brown or white rice, cooked
-1/2 lb. ground beef
-1 1/4 cup shredded cheese (your favorite variety)

After the instant rice is cooked, set aside. In medium skillet, brown the ground beef and season to taste. Drain. In a large bowl, mix the ground beef, spaghetti sauce, 1 cup of the shredded cheese and rice together. Mix until just well blended. With a large spoon, scoop the mixture into the peppers and fill them to the top. Place the remaining 1/4 cup of cheese over the very top of each pepper.
On the stove top, pour 1/2 cup of water into a medium-sized pot. Place the peppers in the pot and allow it to steam for 50-35 minutes. Check the peppers periodically for doneness. The water might boil and that is okay.

*you can always add whatever you'd like to the recipe...onions, diced tomatoes, chopped green peppers, etc.
Good luck!

Answer 3

Stuffed Peppers


4 - 6 green bell peppers
16 oz ( 450g ) of ground lean beef
1 large onion ( peeled and finely chopped )
1 large egg, beaten
2 slices of white bread, soaked in water
2 cloves of garlic, finely chopped
pinch of dried thyme
salt and freshly ground pepper to taste
2 small tins chopped tomatoes
1/2 tablespoon of sunflower oil
1-2 cups of stock

1. cut the top of the bell pepper, leave on the stalk
2. remove the pips
3. place in a bowl and pour over boiling water, leave for a few minutes
4. remove, drain and put aside
5. gently fry the onion until glazed, add the garlic, gently fry a bit more, put aside to cool.
6. mix the ground beef, egg, salt and pepper, thyme and the soaked bread which has been squeezed dry, together
7. add the cooled glazed onion, garlic and mix in well
8. stuff the meat mixture into the peppers, replace the top
9. in a large pan heat the tomatoes, salt and pepper and stock
10. place the peppers into the pan, bring gently to the boil and cover with lid
11. simmer for 50 - 60 minutes
12. serve with long grain rice or basmati and wild rice, delicious

Bon Appétit

Answer 4

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 5

1 onion, chopped
3/4 cup uncooked instant rice
3/4 cup water
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
6 large green bell peppers
1 (16 ounce) jar spaghetti sauce

In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

Answer 6

I brown 1-2 lbs of ground beef with a diced onion, drain, I then add 1 can of Rotel (original), 1-2 cans of diced tomatos, 1/2 a can of tomato sauce, 1 can of cream of mushroom soup and 1 can of mushrooms. Then I add 2 cups of minute rice. Blend thoroughly. Then I let it simmer on the stove about 20 min. on low, mixing frequently. In the mean time I take 4-6 green bell peppers and cut the tops off of them and clean the insides. I bring a big pot of water to a boil and put my peppers in for 5-7 minutes. After that I pull them out, drain them and put them in a glass baking pan and fill with the meat mixture. Cover with tin foil. I then put them in the oven at 375 degrees (preheated) and bake for 25-30 min. Then I take them out and uncover them and add shreaded cheddar cheese and put them back in the oven long enough for the cheese to melt.

Answer 7

Cook rice and then add hamburger,bell pepper onion ,salt , black pepper and a a can of tomato sauce and any other spices you may like,add all ingredients together. to riceThen stuff your bell peppers and put in a big pot and add can tomatos(approx.3 or 4 cans) to fill around your peppers and cook about 45 min, on med to low (according how fast your stove cooks)Make sure the peppers are kept upright.