THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED GRAPE LEAVES WITH MERGUEZ SAUSAGE
Steps:
- Prepare leaves:
- Unfurl stacks of grape leaves into a large bowl of water (leaves should remain stacked) and gently agitate without separating leaves. Blanch stacks in batches in a large saucepan of boiling water 3 minutes. Transfer stacks to a colander and refresh under cold running water.
- Make filling:
- Finely grate zest from lemons and squeeze 1/2 cup juice.
- Bring water with salt to a boil in a large saucepan and stir in rice. Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer rice to a large bowl.
- Remove sausage from casings and cook in a large nonstick skillet over moderate heat, stirring to break up lumps, until no longer pink. Cool to room temperature and crumble into 1/4-inch pieces.
- Cook onion with 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until soft but not browned and stir into rice with zest, 1/4 cup lemon juice, sausage, nuts, dill, parsley, currants, and salt and pepper to taste.
- Fill and roll grape leaves:
- Arrange 1 grape leaf, smooth side down, on a kitchen towel. Trim stem flush with leaf (if leaf is extra large, trim to about 5 1/2 inches wide), saving any trimmings. Spoon 1 tablespoon filling onto leaf near stem end and tightly roll up filling in leaf, folding in sides and squeezing roll to pack filling. (Roll should be about 3 1/2 inches long.) Make more rolls using remaining filling in same manner.
- Cook grape leaves:
- Heat broth just to a simmer and keep warm, covered. Line bottom of a large heavy pot with leaf trimmings and any remaining whole leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt. Drizzle with 4 tablespoons oil and remaining 1/4 cup lemon juice and cover with an inverted heatproof plate slightly smaller than pan, pressing down gently.
- Add just enough broth to reach rim of plate and bring to a boil. Cook rolls at a bare simmer, covered with plate and lid, 50 minutes (stuffed leaves should be tender, but filling should not be mushy). Remove from heat and transfer rolls with tongs to large trays to cool, brushing with remaining 3 tablespoons oil. Cover with plastic wrap and chill until cool.
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
SIMPLE AND EASY STUFFED PEPPERS
These beefy and cheesy peppers are easy and delicious!
Provided by CHEFDADDYO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
- Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
- Bake in preheated oven 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g
STUFFED PEPPERS
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
PEPPERS STUFFED WITH MERGUEZ
Steps:
- 1. Slice the top half-inch off each pepper, discard the stems and finely chop the flesh of the tops. Remove and discard the cores and seeds. Heat 3 tablespoons oil in a large skillet. Sauté the onion and chopped peppers on low until soft and starting to color, about 10 minutes. 2. Meanwhile, place the rice in a small saucepan with 3/4 cup water. Bring to a simmer, cover and cook on low heat for 8 minutes. Stir the rice into the skillet along with the pine nuts, currants and 1 teaspoon cumin. Sauté briefly. Add the mint and season with salt. Remove from heat and add the wine. 3. Heat oven to 350 degrees. Place merguez in a bowl and mix in the contents of the skillet until everything is well blended. Fill peppers with the stuffing, but do not pack tightly. Top each pepper with a slice of lemon. Place peppers in a baking dish; they should fit snugly. Add 2 tablespoons oil and 1/2 cup water to the dish. Bake for 1 hour. 4. Mix the yogurt with the remaining cumin, remaining oil and lemon juice. Add a pinch of salt. Serve hot or at room temperature with yogurt sauce on the side. Yield: 6 servings.
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