MR. JOHN'S MEAT-STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
- In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
- Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
KITTENCAL'S STUFFED GREEN BELL PEPPERS
This is my own recipe I have been making for over 30 years, you may use 2 pounds of all ground beef or 1 pound each ground beef and ground pork. Try to purchase extra large firm bell peppers with flatter bottoms so that they will stand straight in the baking dish, and for a softer bell pepper you may par-boil the peppers firstly turn upside down to drain for about 30 minutes or more then stuff as directed (see bottom of the recipe) ----- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Grease an 11 x 7-inch baking dish or a casserole dish.
- Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
- Discard the stems and chop the pepper tops.
- Heat oil in a large skillet over medium-high heat.
- Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
- Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
- Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
- Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
- Equally fill each pepper cavity with the beef/rice mixture.
- Place the peppers in prepared baking dish.
- Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
- Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
- Tent loosely with heavy foil.
- Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
- Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
- **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.
GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS
This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
Provided by Catherine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
KITTENCAL'S UNSTUFFED PEPPER SOUP
This also works well using half each ground beef and spicy bulk pork sausage meat, make certain to brown the meat well to increase the flavor, this soup tastes even better the following day so you may want to make it up to a few days ahead and refrigerate just warm on top of the stove before serving, it also freezes very well, the taco seasoning is only optional I also like to add in a minced jalapeno pepper when browning the meat-- see my recipe#80434
Provided by Kittencalrecipezazz
Categories Rice
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
- Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
- Mix in the taco seasoning (if using) cook stirring for 2 minutes.
- Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
- Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
- At the end of cooking add in the rice and heat through.
- Ladle into bowls then sprinkle cheddar cheese on top.
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