Alis Stuffed Green Peppers Recipes

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

DI'S STUFFED GREEN PEPPERS

Steps:

• Chop reserved green bell pepper tops and measure out 1/4 cup.
• Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
• Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

STUFFED GREEN PEPPER

Steps:

• In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

STUFFED GREEN PEPPERS II

Steps:

• 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.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

STUFFED GREEN PEPPERS

Steps:

• 1. Cook rice according to package directions, using reserved tomato liquid in place of water. Set aside any remaining reserved tomato liquid. 2. Cut off tops of peppers and remove seeds. Cook, uncovered, in boiling water for 3 minutes. Drain and set aside.3. Chop tomatoes. In medium mixing bowl, combine with remaining ingredients, cooked rice and 1/4 cup of the reserved tomato liquid, stirring gently. (Use water, if not enough reserved tomato liquid.)4. Spoon rice mixture into peppers. Place in shallow baking dish. Add water just to cover bottom of dish. Cover with glass cover for baking dish or with foil.5. Bake at 350°F for 30 minutes or until hot and peppers are tender. Serve hot with tomato sauce, if desired.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut the peppers in half from stem to bottom. Remove seeds and ribs. Keep as much of the flesh at the stem end as possible. Place peppers, cup side up, in a baking dish. Set aside.
• Heat a oil in a nonstick sautee pan. Add potatoe, onion and cabbage. Saute until onion starts to become translucent and potatoes are partly cooked. Add garlic and mushrooms. Cook about 5 minutes more.
• Add ketchup and salt and pepper. Stir well. Remove from heat and stir in the meat and cheese.
• Fill pepper halves evenly with the meat & veggie mixture. Mound it up as needed.
• Pour 1cup water into the pan under the pepper halves. Bake in preheated oven for about 45 minutes or until peppers are well cooked and potatoes are done.

JODI'S STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork.
• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. Transfer 1/2 of the onion to a large bowl.
• Pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. Pour marinara mixture into a 9x13-inch baking dish.
• Stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. Add couscous and 3/4 of the Parmigiano-Reggiano cheese and stir until filling is well-combined. Stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. Sprinkle remaining Parmigiano-Reggiano cheese over peppers and cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

STUFFED GREEN BELL PEPPERS

Steps:

• Preheat oven to 450. Cut tops off the peppers, remove seeds. Roast the bell peppers in the oven for 10 minutes or so. Sprinkle insides of peppers with salt and set aside.
• Saute ground beef and onions, drain. Season with salt and pepper. Stir in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, simmer 15 minutes. Remove from heat and stir in cheese.
• Reduce oven to 350. Stuff each pepper with beef/rice mixture. Place peppers open side up in a baking dish. Combine soup with water until gravy consistency. Pour over the peppers.
• Bake, covered, for 30 minutes, until heated through and cheese is melted and bubbly.