Stuffedbellpepperswithanitalianflair Recipes

ITALIAN STYLE STUFFED BELL PEPPERS

Steps:

• In a large skillet on medium heat brown Italian sausage and ground chuck together. Season meats with salt and pepper. When the meat has cooked about halfway through add chopped onion and chopped garlic. Cook until the meat has browned and the onions have become tender. Add Italian seasoning, and red pepper flakes and stir to combine. When the meat has cooked through drain and reserve. In a bowl combine 1 jar of pasta has and canned crushed tomatoes. Stir to combine sauce. In a large bowl combine cooked drained meats, rice, 1/2 cup Parmesan cheese. Add about 1/3 of the sauce and stir to combine and mix meat mixture well. Prepare peppers by slicing off the tops of the peppers, and hull out the inside membranes of the peppers. If the peppers are very large you may want to add some venting slits on the bottom of the peppers. Stuff peppers with meat mixture and place stuffed peppers in a large baking dish. Spoon half of the remaining sauce into the bottom of the baking dish, and top peppers with the remaining sauce. Top peppers with the remaining 1/2 cup Parmesan cheese and bake at 350 for about 25 minutes.

ITALIAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

STUFFED PEPPERS ITALIAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
• Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
• Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

STUFFED BELL PEPPERS WITH AN ITALIAN FLAIR

Steps:

• Prepare rice according to directions; meanwhile, brown beef and onion until pan juices have evaporated.
• Remove to a large bowl.
• To meat add salt, oregano, pepper, rice, and 2 cups of spaghetti sauce.
• Cut tops off peppers and remove seeds and dry pulp.
• Stuff the peppers with the meat mixture and arrange in a baking pan or electric frying pan.
• Add remaining sauce and water to the pan.
• Bake 50 to 60 minutes or until the peppers are tender.
• Top with mozzarella cheese and heat till cheese melts, about 3 minutes.

ITALIAN STUFFED BELL PEPPERS

Steps:

• In a large bowl mix together the cooked rice and the raw ground beef.
• Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
• Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
• Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
• Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
• Sprinkle the top with salt, pepper, and garlic powder.
• Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
• Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
• Enjoy!