STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
STUFFED TOMATOES
Amazing way to enjoy tomatoes form your garden or the farmers market. The flavorful stuffing in the sweet tomatoes is a perfect flavor combination.
Provided by Recipe From Sharon Kaufman
Categories Side Dish
Time 1h25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Lightly grease a baking dish (9x9 or 9x13) set it aside,
- Preheat oven to 350 degrees
- Hollow out the tomatoes (see pictures above) and lightly salt and pepper the inside of each one before placing it in the prepared baking dish.
- In a medium sauce pan, saute the celery and onion in the 4 tbsp of butter for 3-4 minutes or until slightly tender
- Pour in 1½ cups water and bring to a boil. Add the dry stuffing mix, cover with a tight lid and remove from heat. Let stand for 5 minutes
- Fluff stuffing with a fork and scoop it into the hollowed out tomatoes.
- Fill each tomato as full as you possible can, don't worry if little pieces of stuffing fall out into the baking dish, those become yummy and crispy during the cooking time.
- Place the tomato top back on each tomato and put a dollop of butter on each one (see picture)
- Bake for 1 hour in a 350 degree oven
- Enjoy
THE VERY BEST STUFFED CABBAGE SOUP RECIPE
Steps:
- Heat the olive oil in a large stock pot or dutch oven over medium high heat.
- Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
- Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
- Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
- Stir in the butter and add the cabbage to the pot tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
- Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Simmer for 20 minutes until the rice is tender.
- Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.
Nutrition Facts : Calories 266 kcal, Carbohydrate 27 g, Protein 20 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 337 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
STUFFED RIBS
My Mom made these when I was growing up, often after we had a turkey dinner and had leftover stuffing/dressing. They are delish!
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 2h15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
- Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.
Nutrition Facts : Calories 935 calories, Carbohydrate 38.4 g, Cholesterol 234.4 mg, Fat 61.2 g, Fiber 2.4 g, Protein 54 g, SaturatedFat 22.4 g, Sodium 1438.8 mg, Sugar 4 g
SEMI-HOMEMADE THANKSGIVING STUFFING
This recipe elevates boxed stuffing so that it tastes just as good as homemade!
Provided by Cassy Joy Garcia
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 F.
- Add the sausage to a large skillet over medium heat and cook for 8-10 minutes, breaking it up as it cooks, until browned, then remove the sausage from the skillet.
- Add the onion, celery, and garlic to the skillet and cook for 5-7 minutes, until softened, then remove from heat.
- Remove the seasoning pack from the stuffing mix, then add the stuffing croutons, sausage, cooked veggies, herbs, salt, egg, and stock to an 8x8 inch pan or other 3-quart baking dish and mix it all together. Press the stuffing into an even layer in the pan, then drizzle the top with butter.
- Bake for 35-40 minutes, until the top of the stuffing is browned and crisp. Let cool slightly, then enjoy.
Nutrition Facts : Calories 398 kcal, Sugar 4.6 g, Sodium 948.3 mg, Fat 24.1 g, SaturatedFat 10.3 g, Carbohydrate 30.6 g, Fiber 1.6 g, Protein 13.7 g, Cholesterol 92.5 mg, ServingSize 1 serving
SUPER-STUFFED OMELET
Steps:
- In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.
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