Old Fashion Stuffed Green Peppers Recipes

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.

SIMPLE STUFFED GREEN PEPPERS

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.

KELSEY'S FAVORITE STUFFED GREEN PEPPERS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
• In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
• Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
• Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

STUFFED GREEN PEPPERS I

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.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 275?F. Spray 8x8 glass baking dish. Mix all ingredients except soup. Dilute one can of soup according to can's directions and add to mix. Stuff raw mixture into peppers. Pour the second can of soup (full strength) over top of peppers and into pan.
• Bake for 2 hours at 275?F.
• Serve with mashed potatoes, spooning extra tomato sauce onto potatoes.

GRANDMA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350.
• Mix first 8 ingredients well.
• Cut green peppers in to quarters (or thirds - depending on size of peppers).
• Fill cut peppers with the meat mixture.
• In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
• Add the additional 1/2 cup of water
• Arrainge filled pepper in the bottom of the pan.
• Spoon sauce over pepper.
• Cover and back foe 2 hours.