Stuffedgreenbellpepperswithclamato Recipes

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN PEPPERS II

Steps:

• In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
• Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
• Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

STUFFED GREEN BELL PEPPERS WITH CLAMATO

Steps:

• Preheat oven to 350 degrees.
• Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
• In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
• Fill each pepper with the meat mixture, dividing evenly.
• Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
• Cover with foil and bake for 1 1/2 hours.

MY FAVORITE STUFFED GREEN PEPPERS

Steps:

• Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
• Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
• Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.

ZESTY STUFFED GREEN BELL PEPPERS

Steps:

• Heat oven to 325 degrees.
• Bring a large pot of water to a boil.
• Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
• When cooked, drain and place in an 8x8inch casserole with high sides.
• Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist.
• Cut tomatoes in quarters, lengthwise.
• Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
• Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
• Bake peppers covered for 25-30 minutes.
• Top with grated cheese and bake 5 minutes more.
• You can substitute tomato juice for the water.

OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS

Steps:

• trim the top off of the peppers and take out the seeds.
• in large pot of boiling water add the peppers and cook for 20 minutes.
• Brown the ground beef and drain.
• prepare the spanish rice as directed on package.
• when the rice is finished,add it and the ground beef in a large bowl.
• combine the rest of the ingredients to the rice mixture.
• drain the green peppers and stuff with the rice mixture.
• in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
• you will have left over rice mixture.
• i usually freeze it for another time.
• it is also good as a side dish (not stuffed in peppers).

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

CLASSIC STUFFED GREEN PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

MOM'S BEST STUFFED GREEN BELL PEPPERS

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
• In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.
• Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.