Stuffed Sweet Bell Peppers Recipes

STUFFED SWEET PEPPERS

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

STUFFED SWEET BELL PEPPERS

Steps:

• Cut the tops off peppers, clean out the seeds and any heavy membranes, and set into 2 (lightly oiled)deep baking dishes.
• Saute 2 of the onions with the (diced) tops of the peppers in olive oil.
• Set aside to allow to cool.
• Saute remaining onion (until translucent) and garlic in olive oil in saucepan (add the garlic in last 3 minutes, so it does not burn).
• Add the tomato sauce (reserve about 1/4 cup), diced tomato (if no fresh tomato is available, a small can of diced tomato works fine), and sugar.
• Let sauce simmer gently while stuffing peppers.
• Slightly beat egg in a medium bowl.
• Add ground beef, the reserved tomato sauce, rice, sauted peppers/onion mixture, and spices.
• Mix lightly and fill peppers.
• Add sauce to baking dish.
• Bake (covered) at 350 degrees for 45 minutes, putting cheese on top during last 15 minutes of baking time.
• Serve with a green vegetable or salad.

STUFFED SWEET BELL PEPPERS

Steps:

• Coat a 13x9x2 inch baking dish with nonstick cooking spray.
• In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
• Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
• In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
• Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
• Sprinkle with parmesan cheese before serving.

STUFFED SWEET PEPPERS

Steps:

• For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
• For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
• Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.

TURKEY-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.