No Bake Stuffed Peppers Recipes

NO BAKE STUFFED MINI PEPPERS

Steps:

• Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
• Here is the recipe for Homemade Almond Mayonnaise. It is really flavorful too.
• Place all of the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky.
• Remove the blade and stir to make sure the mixture is blended well.
• Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
• Set on a plate to serve. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.

NO BAKE STUFFED PEPPERS

Steps:

• Cut peppers cut in half lengthwise, remove and discard stem ends and seeds.
• Parboil in boiling salted water for 10 minutes drain and set aside.
• In a small sauce pan add tomato sauce, sugar and basil, and set aside.
• Brown ground been and onion well in a large skillet.
• Stir in 1/2 cup of tomato sauce, 1/4 cup of rice, and 1/2 teaspoon of salt.
• Cover and simmer 5 minutes, stir in cheese.
• Spoon meat mixture into peppers, place in the skillet and pour remaining sauce around peppers cover and simmer 5 minutes.
• Meanwhile bring water, 1/2 teaspoon salt and butter to boil stir in remaining rice remove from heat, let stand for 5 minute.
• Serve peppers with rice on top of peppers with sauce and additional grated cheese if desired.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

STUFFED PEPPERS FOR TWO

Steps:

• Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

BAKED STUFFED PEPPERS

Steps:

• Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
• Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
• Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
• Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

BAKED STUFFED BELL PEPPERS

Steps:

• Preheat your oven to 350°F.
• In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
• Use your hands to mix ingredients well.
• Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
• *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
• Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
• Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
• After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
• Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
• Serve along side freshly baked bread and a salad, enjoy!

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

NO-BAKE STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salted water for 10 minutes; drain.
• Add sugar and basil to can of tomato sauce; set aside. Brown ground beef amd onion well in a large skillet.
• Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup of the rice, and 1/2 teaspoon of the salt.
• Cover and simmer 5 minutes; stir in cheese. Spoon meat mixture into peppers; place in the skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes.
• Meanwhile, bring water, 1/2 teaspoon salt, and the butter to a boil. Stir in remaining rice. Cover; remove from heat. Let stand 5 minutes.
• Serve peppers with the rice; top with the sauce and additional grated cheese, if desired.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
• Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
• Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

QUICK AND EASY STUFFED PEPPERS

Steps:

• Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
• In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
• Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
• Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.