Nonnas Stuffed Peppers Recipes

NONNA'S INFAMOUS STUFFED CHOKES

Nonna's Infamous Stuffed Chokes image

Provided by Food Network

Time 3h25m

Number Of Ingredients 9

Ingredients

6 large artichokes
1 1/2 cups olive oil, plus more for stuffing
1 large loaf of Italian bread, cubed
Salt and pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 large onion, chopped
3 or 4 cloves garlic, chopped
1 can pitted black olives, chopped

Steps:

Cut off stems of artichokes and set aside. Cut off top of artichoke leaves, creating a flat top. Cut thorns off top of each leaf on artichoke. Gently stretch artichoke from inside to create hole for stuffing. Cut away little purple/white thorny leaves in center. Peel away outer skin of stems so that it is fresh all around. Chop stems into small cubes for stuffing.
In a large bowl drizzle olive oil over bread cubes until they're moist. Add salt and pepper, chopped onion and garlic, sliced olives and chopped stems. Work together with hands. Check olive oil content by squeezing stuffing into a ball in your hand. If it sticks together, there's enough oil, if not, add more. Stuff mixture tightly into center of artichokes -- as tightly as possible.
In a large stove top pot (i.e. Dutch Oven) add water half way up artichokes. Artichokes should be firmly together in pan. Add salt and 1 1/2 cups of extra virgin olive oil to water. Make certain water is high enough but not beyond half way. Bring water to a slow boil in covered pot. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx. 3 hours. When outside leaves are tender they're done. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork. Serve with a little bit of broth in bottom of bowl.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AMANDA'S STUFFED PEPPERS

Amanda's Stuffed Peppers image

A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!

Provided by Amanda

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground beef
½ cup bread crumbs
½ teaspoon Italian seasoning
3 cloves garlic, chopped
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
½ small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g

NONNA'S STUFFED PEPPERS RECIPE

Nonna's Stuffed Peppers Recipe image

Provided by Tingrin3

Number Of Ingredients 13

Ingredients

1 lb of Ground Beef
1/2 cup of Rice, cooked according to package instructions but making sure to drain it when it's not fully cooked yet, about 10 minutes away from being done.
1 teasp. salt
1/4 teasp pepper
3 Tbsp of Chopped Basil and Parsley
1/4 cup of Freshly Grated Parmiggiano
1 cup of Chopped Mozzarella, or any other cheese of your choice
1 Egg
6 Plum Tomatoes, diced
3 Cloves of Garlic
Olive Oil, as needed
Salt and Pepper, to taste
Double recipe for 8-10 peppers

Steps:

Combine ground beef, rice, basil and parsley, parmesan cheese, mozzarella, egg, 1 cup of plum tomatoes diced, garlic and 2 Tbsp. olive oil. Spread a little of the fresh tomato in bottom of baking pan add stuffed peppers and then cover with rest of tomato mixture. Cover tightly and bake @375 degrees for 2 hrs.

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