Parmesanbeefstuffedbellpeppers Recipes

PARMESAN BEEF STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Combine first 14 ingredients(ground beef-onion) in large bowl.
• Stuff meat mixture into green pepper halves; mounding to use all.
• Top with 1 tablespoons ketchup per pepper.
• Place peppers in baking dish.
• Combine sauce mixture in small bowl and pour around peppers.
• Cover with foil and bake for about 30 minutes until meat is completely cooked.
• Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.

CLASSIC BEEF STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
• Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
• Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

GROUND BEEF STUFFED BELL PEPPERS

Steps:

• Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and saute together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.
• Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

HOMESTYLE STUFFED PEPPERS

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.