Stuffed Peppers With Ground Meat And Tomato Sauce Recipes

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.

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the 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 for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

TRADITIONAL STUFFED PEPPERS

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.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

STUFFED BELL PEPPERS WITH TOMATO SAUCE

Steps:

• Place a skillet with olive oil over medium heat. Add the diced onion and saute for 6 minutes. Add the minced garlic, chopped parsley, and rice. Saute for another 2 minutes. Set aside for 5 minutes for the mixture to cool slightly.
• Add ground meat and the rest of the ingredients from the skillet to a large bowl. Season with pepper, thyme, marjoram, and salt. Add an egg and cream cheese and stir into a combined mixture.
• Prepare the bell peppers. Slice the tops off the peppers and remove the seeds inside. Fill each bell pepper with the prepared meat filling. Place the top of the pepper on top of the filling and close with two toothpicks. This way, the filling won't get out of the pepper while cooking. Transfer the peppers to a large plate. Place a large skillet over medium heat, and add a tablespoon of oil and stuffed peppers. Pan-fry them on two sides for approximately 3 minutes on each side. If you're not sure you seasoned the filling well enough, drop a teaspoon of batter into a skillet, cook for a few minutes, and taste. Adjust the seasoning if necessary.
• Add two tablespoons of oil into a large pot. Add the flour, sugar, and crushed garlic clove. Set over medium-high heat and pan-fry for 5 minutes, stirring occasionally. Add the tomato passata, stir and cook for another minute. Add the water and season with bay leaf, parsley, basil, oregano, salt, and pepper. Bring to a boil, then simmer for 5 minutes.
• Add the stuffed peppers into the pot with tomato sauce. The cut side should be looking up. Arrange them closely together. Cover with a lid and cook for one hour and fifteen minutes at a low simmer. Divide between plates and optionally serve with mashed potatoes.