PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)
Bring the taste of Spain into your kitchen with this pork stuffed peppers recipe! They're an easy and delicious meal and a great way to get more vegetables on the table.
Provided by David Pope
Categories Appetizer
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 400°F (200°C).
- Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
- Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
- Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
- Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
- Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
- Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.
MR. JOHN'S MEAT-STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
- In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
- Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
SAUSAGE STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
- In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
- In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
STUFFED PEPPERS
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Provided by Lidey Heuck
Categories dinner, weekday, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
- Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
PORK STUFFED BELL PEPPERS
Make and share this Pork Stuffed Bell Peppers recipe from Food.com.
Provided by Denise in NH
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown ground pork in large frying pan; pour off drippings.
- Sprinkle salt and pepper over meat.
- Add cream of celery soup, corn and onions.
- Simmer for about 10 minutes.
- Cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain.
- Fill pepper halves with meat mixture and place on rack in a roasting pan.
- Bake in a 350 oven for 15 minutes.
- Sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with Parmesan cheese; bake 15 minutes longer.
Nutrition Facts : Calories 425.8, Fat 26.2, SaturatedFat 9.4, Cholesterol 112.2, Sodium 965.1, Carbohydrate 16.1, Fiber 2.2, Sugar 4, Protein 31.6
PEPPER-STUFFED PORK TENDERLOIN
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate-and tastes even better! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SAMMY'S STUFFED BELL PEPPERS
I watched my mom make these when I was a kid. I loved them then and I love them now, and you will too. Goes great with mashed potatoes, corn on the cob, and a salad. I like to cook them on a medium-high heat, about 350 degrees, so that the peppers cook soft. You can adjust your temperature to lower the cook time. Enjoy.
Provided by SAM
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
- Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 35.2 g, Cholesterol 182.8 mg, Fat 29.5 g, Fiber 10.4 g, Protein 46.3 g, SaturatedFat 11.3 g, Sodium 1489.7 mg, Sugar 13.4 g
STUFFED BEEF & PORK RED BELL PEPPERS
Make and share this Stuffed Beef & Pork Red Bell Peppers recipe from Food.com.
Provided by morelhunter
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the peppers in half lengthwise, leaving the stems and halving them also.
- Remove the seeds and ribs.
- Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
- Drain off the fat.
- Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
- Mix well.
- Stuff this mixture into peppers.
- Mix the hot water and the remaining 1 tsp bouillon granules.
- Pour this into a shallow casserole large enough to hold all the peppers.
- Place the stuffed peppers in the dish.
- (The water in the dish allows the peppers to steam while retaining some of their crispness).
- Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
- Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.
PEPPER-STUFFED PORK CHOPS
From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. "This is a great change of pace," says Hope, "especially when company's coming."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer. , Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese. , Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper. , Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a thermometer reads 160°. Discard toothpicks before serving.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 425mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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