Amandas Stuffed Peppers Recipes

AMANDA'S STUFFED PEPPERS

Amanda's Stuffed Peppers image

A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!

Provided by Amanda

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground beef
½ cup bread crumbs
½ teaspoon Italian seasoning
3 cloves garlic, chopped
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
½ small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g

STUFFED PEPPERS

Stuffed Peppers image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar

Steps:

Preheat the oven to 400 degrees F.
Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

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