Rice Stuffed Mini Peppers Recipes

RICE-STUFFED PEPPERS

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
• In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
• In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

STUFFED BABY PEPPERS

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

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.

'RICE-STUFFED MINI PEPPERS'

Steps:

• preheat oven 350'f halve peppers lengthwise;scoop out seed and membranes,leaving stems intact. in large saucepan.cook peppers in boiling water for 3 min;drain.rinse pepper with cold running water until cool;drain again.
• for filling in a small skillet,cook celery,green onion,garlic, and Cajun seasoning in hot oil for 3 min,stirring often.remove from heat.in a med bowl,combine sausage,cooked rice ,cheese,bread crumbs,parsley,and cooked celery mixture.
• spoon filling into pepper halves.press filling firmly into peppers. place place peppers in a 15x10x1-inch baking pan.
• bake uncover about 20 min or until heated through and cheese melts. makes 24 to 28 appetizers.

PEPPERS STUFFED WITH RICE

Steps:

• Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 1/2 cups water and add salt, pepper, and sugar. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.
• To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon, and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375°F for 45-55 minutes, or until the peppers are tender. Serve cold.
• Stuff the peppers with meat filling or meat and rice filling, and serve hot.

RICE STUFFED MINI SWEET PEPPERS(TURKEY)

Steps:

• First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
• Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
• Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
• Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.