YUMMY STUFFED PEPPERS
This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.
Provided by Procrastigirl
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
- Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
- Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
- Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
- Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
- Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g
HOMESTYLE STUFFED PEPPERS
An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!
Provided by Jillian
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Cook the peppers in boiling water until softened, 4 to 5 minutes.
- Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
- Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
- Preheat oven to 350 degrees F (175 degrees C).
- Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
- Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
- Combine tomato sauce and white vinegar in a bowl.
- Pour tomato mixture over stuffed peppers.
- Top with 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g
MOM'S STUFFED BELL PEPPERS
Make and share this Mom's Stuffed Bell Peppers recipe from Food.com.
Provided by Noni Suzanne
Categories Meat
Time 50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off bell peppers, making a bell pepper "bowl".
- Remove seeds and membrane, rinsing well under cold water.
- Par-boil peppers for approximately 5 minutes.
- Remove peppers from boiling water and place in a 9 x 13 baking dish.
- Brown ground beef and drain any excess fat.
- Add chopped onion to ground beef, stirring every few minutes.
- Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
- While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
- When rice is done, add to meat and onion mixture.
- Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
- Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
- Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
- Bake at 350 for approx 20 minutes.
- NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
- I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
- I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 12.7, Cholesterol 61.8, Sodium 970, Carbohydrate 42.9, Fiber 7, Sugar 15.4, Protein 19.6
MOM'S TOP-OF-THE-STOVE STUFFED BELL PEPPERS
Make and share this Mom's Top-Of-The-Stove Stuffed Bell Peppers recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
- Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
- Fill each pepper half with meat mixture.
- Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
- Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
- Serve over cooked white rice.
- Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.
Nutrition Facts : Calories 443.2, Fat 16.3, SaturatedFat 6.2, Cholesterol 129, Sodium 1454.3, Carbohydrate 44.6, Fiber 4.9, Sugar 21.6, Protein 31.3
STUFFED PEPPERS WITH MRS. KOSTYRA
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow.Martha made this recipe on Cooking School episode 306.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.
- Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.
- Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
- Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
- Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
- Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.
More about "mothers always right stuffed peppers recipes"
CLASSIC STUFFED PEPPERS| BEST EASY HOMEMADE RECIPE
From divascancook.com
BREAKFAST STUFFED PEPPERS - OVEN OR SLOW COOKER
From thereciperebel.com
IMPOSSIBLE TM STUFFED BELL PEPPERS RECIPE
From impossiblefoods.com
THE BEST STUFFED PEPPERS {CLASSIC RECIPE - WELL PLATED BY …
From wellplated.com
EASY STUFFED PEPPERS-JUST LIKE MOM USED TO MAKE!
From gonnawantseconds.com
MOM'S ITALIAN STUFFED PEPPER - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
MOM'S CLASSIC STUFFED BELL PEPPERS RECIPE - YUMMY …
From yummyhealthyeasy.com
PERFECT STUFFED PEPPERS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ITALIAN STUFFED PEPPERS WITH MEAT AND RICE - MANGIA BEDDA
From mangiabedda.com
STUFFED SMOKED PEPPERS RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
THE FOODGITIVE: MOTHER'S ALWAYS RIGHT- STUFFED PEPPERS
From italianfoodgitive.blogspot.com
STUFFED PEPPERS » MOTHER THYME
From motherthyme.com
MOTHER'S ALWAYS RIGHT STUFFED PEPPERS RECIPE - FOOD.COM
From pinterest.com
6 BEST STUFFED PEPPERS RECIPES - MOMSDISH
From momsdish.com
MOM'S TRADITIONAL STUFFED BELL PEPPERS • A CERTAIN SERENITY
From acertainserenity.com
STUFFED PEPPERS JUST LIKE MOTHER`S - BOSSKITCHEN.COM
From bosskitchen.com
STUFFED PEPPERS RECIPE - DELISHABLY
From delishably.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
STUFFED PEPPER RECIPE « CLEAN & DELICIOUS
From cleananddelicious.com
FOODCOMBO
BEST EVER EASY STUFFED PEPPERS (FIVE INGREDIENTS)
From lecremedelacrumb.com
10 BEST MARTHA STEWART STUFFED PEPPERS RECIPES - YUMMLY
From yummly.com
CLASSIC STUFFED PEPPERS - THE MIDNIGHT BAKER
From bakeatmidnite.com
MOTHER'S DAY STUFFED FOODS RECIPES
From ba-bamail.com
STUFFED PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
STUFFED BELL PEPPER RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
26 BEST STUFFED BELL PEPPERS RECIPES - HOW TO MAKE STUFFED GREEN …
From delish.com
MODERN TRICK TO YOUR MOM’S STUFFED GREEN PEPPERS
From craftingafamily.com
MOTHER'S STUFFED PEPPERS - RECIPE | COOKS.COM
From cooks.com
NOT YOUR MOM’S STUFFED PEPPERS REDUX - FOOL A CARNIVORE
From foolacarnivore.com
17 BEST STUFFED PEPPER RECIPES FOR DINNER - GOOD HOUSEKEEPING
From goodhousekeeping.com
MOM'S STUFFED PEPPERS - RECIPE | COOKS.COM
From cooks.com
ONE-POT CHEESY STUFFED PEPPER CASSEROLE - MOTHER THYME
From motherthyme.com
COPYCAT RECIPE STOUFFER'S STUFFED PEPPERS
From recipeshappy.com
STUFFED BELL PEPPERS - OLD FASHIONED FAVORITE - MOMMY'S KITCHEN
From mommyskitchen.net
MOTHER’S STUFFED PEPPERS RECIPE BY ELENA - COOKPAD
From cookpad.com
BEST STUFFED GREEN PEPPERS (TASTY, CLASSIC FAMILY DINNER RECIPE!)
From bakeitwithlove.com
CHEESE STUFFED PEPPERS WITH MAPLE BALSAMIC -RECIPE
From thejoyfulfoodie.com
WORLD BEST BLOG OF RICE RECIPES: MOTHER'S ALWAYS RIGHT STUFFED …
From riceofday.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love