Grammas Stuffed Green Peppers Recipes

GRANDMA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Clean peppers thoroughly inside and out.
• Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted.
• Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego.
• Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
• Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan.
• After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.

GRANDMA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350.
• Mix first 8 ingredients well.
• Cut green peppers in to quarters (or thirds - depending on size of peppers).
• Fill cut peppers with the meat mixture.
• In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
• Add the additional 1/2 cup of water
• Arrainge filled pepper in the bottom of the pan.
• Spoon sauce over pepper.
• Cover and back foe 2 hours.

STUFFED GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
• Preheat oven to 350 degrees F.
• Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
• Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
• Coarsely grind the chicken and transfer to a large bowl. Reserve.
• In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
• Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
• Reserve as stuffing for Green Peppers with Tomato Sauce.
• Yield: about 4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: Makes 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: Makes about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

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.

MY FAVORITE STUFFED GREEN PEPPERS

Steps:

• Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
• Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
• Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

GRANDMA'S STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cut the tops off the bell peppers. Remove seeds. Parboil the peppers in boiling water for 5 minutes. Carefully remove peppers and drain any excess water. In a frying pan, brown ground beef and onion until meat is no longer pink. Drain if necessary. Stir in the tomatoes, rice, and water. Cover, and simmer over medium heat for 5 minutes, or until rice is tender. Remove from heat. Salt and pepper to taste. Stuff each pepper with beef and rice mixture. Place stuffed peppers open side up in a baking dish. Sprinkle tops with breadcrumbs. Pour 1/2 cup water in bottom of baking dish. Cover with aluminum foil and bake 30 minutes, or until heated through.

CLASSIC STUFFED GREEN PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

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.