STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
PORK CHOW MEIN
This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.
Provided by LLGARD
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
- Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 9.5 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 2 g, Sodium 559.6 mg, Sugar 3.5 g
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
GROUND BEEF STUFFED GREEN BELL PEPPERS
Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.
Provided by Cindy Hartlin
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F.
- Cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 1011.8, Carbohydrate 20.3, Fiber 3.6, Sugar 6.2, Protein 24.7
STUFFED GREEN PEPPERS WITH TOMATO SAUCE
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
BBQ PORK & PASTA STUFFED GREEN PEPPERS
I had some pork from Recipe#406664. And wanted to do something different with the leftovers, so I came up with this recipe. Please feel free to use whatever BBQ sauce you like. This recipe looks alot more complicated than it really is.Submitted to " ZAAR " on January 27th, 2010.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
- Also while oven is heating up, boil water for pasta.
- When water starts to boil, add pasta and cook till almost al dente'.
- In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
- Add peppers and cook until peppers are slightly tender,drain.
- Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
- Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
- Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.
Nutrition Facts : Calories 181.5, Fat 6, SaturatedFat 3.2, Cholesterol 14.8, Sodium 473.2, Carbohydrate 24.7, Fiber 2.6, Sugar 4.2, Protein 7.6
SIMPLE STUFFED GREEN PEPPERS
We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
More about "pork chow mein stuffed green peppers recipes"
EASY STUFFED PEPPERS WITH PORK - THE WEARY CHEF
From wearychef.com
Servings 6Estimated Reading Time 3 mins
STUFFED PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
NIGEL SLATER'S BEST STUFFED PEPPERS RECIPE L PANNING …
From panningtheglobe.com
10 BEST STUFFED PEPPERS WITH GROUND PORK RECIPES
From yummly.com
HER PORK STUFFED GREEN PEPPERS - HER VIEW FROM HOME
From herviewfromhome.com
Reviews 3Estimated Reading Time 7 mins
CHINESE STUFFED PEPPERS WITH PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 1Calories 256 per servingCategory Dinner, Entree, Main Course
PULLED PORK STUFFED PEPPERS - LOW CARB MAVEN
From lowcarbmaven.com
PORK STUFFED GREEN PEPPERS - RECIPES | COOKS.COM
From cooks.com
SAUSAGE-STUFFED GREEN PEPPERS - PREGO® PASTA SAUCES
From campbells.com
PORK CHOW MEIN WITH BEAN SPROUTS STIR FRY – EASY RECIPE
From busybutcooking.com
PORK CHOW MEIN | PORK CHOW MEIN, CHOW MEIN, STUFFED GREEN …
From pinterest.co.uk
FESTIVAL FOODS - PORK OR CHICKEN SUB GUM CHOW MEIN RECIPE
From festivalfoods.net
STUFFED GREEN PEPPERS - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
STUFFED PEPPERS WITH GROUND PORK AND RICE IN TOMATO SAUCE
From hanielas.com
JAPANESE STUFFED GREEN PEPPERS RECIPE - SIDECHEF
From sidechef.com
HOW TO MAKE PORK CHOW MEIN RECIPE? - VERYMEATY
From verymeaty.com
PORK CHOW MEIN | PORK CHOW MEIN, CHOW MEIN, STUFFED PEPPERS
From pinterest.com
PULLED PORK STUFFED PEPPERS RECIPE - HOW SWEET EATS
From howsweeteats.com
STUFFED GREEN PEPPERS - RECIPE - COOKS.COM
From cooks.com
RECIPES WITH GREEN PEPPERS | TASTE OF HOME
From tasteofhome.com
PORK CHOW MEIN | PORK CHOW MEIN, STUFFED GREEN …
From pinterest.com
HONG KONG-STYLE CHOW MEIN WITH PORK AND GREEN VEGETABLES
From readersdigest.ca
CHINESE STUFFED PEPPERS - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST GROUND PORK STUFFED GREEN PEPPERS RECIPES
From yummly.com
MY GRANDMOTHER'S GREEN PEPPER CHOW MEIN - THEVEGLIFE
From theveglife.com
PORK CHOW MEIN (WITH CRISPY NOODLES!) - RASA MALAYSIA
From rasamalaysia.com
GROUND PORK STUFFED PEPPERS RECIPE | YEPRECIPES
From yeprecipes.com
AMISH SAUSAGE STUFFED GREEN PEPPERS - THE SEASONED MOM
From theseasonedmom.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
PORK CHOW MEIN - STEPHANIE'S WAY
From stephaniesway.com
CHINESE STUFFED PEPPERS (DIM SUM STYLE - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
EASY STUFFED PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
BEST STUFFED PEPPERS {PLUS: MAKE-AHEAD DIRECTIONS} – …
From wellplated.com
EASY STUFFED GREEN PEPPERS MADE WITH WHATEVER IS IN YOUR PANTRY
From inspiredrd.com
STUFFED PEPPERS WITH BEEF, PORK, AND VEAL RECIPE - THE SPRUCE EATS
From thespruceeats.com
CROCK-POT COUNTRY STUFFED GREEN PEPPERS RECIPE!
From crockpotladies.com
BEST STUFFED GREEN PEPPERS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
STUFFED GREEN PEPPERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SIMPLE PORK AND SAUSAGE STUFFED PEPPERS - KITCHEN TRIALS
From kitchentrials.com
WHAT IS PORK CHOW MEIN? - VERYMEATY
From verymeaty.com
BEST STUFFED GREEN PEPPERS (TASTY, CLASSIC FAMILY DINNER RECIPE!)
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love