Sweet Sour Stuffed Bell Peppers Recipes

SWEET AND SOUR COUSCOUS-STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
• Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
• Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
• Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

SWEET AND SOUR STUFFED PEPPERS

Steps:

• Pre-heat oven to 400°F (200°C).
• In a large pot, heat oil over medium-high and stir-fry the pork until it is browned; about 5 minutes.
• Once pork is browned, stir in VH® Sweet & Sour Sauce, Hunt's® Thick & Rich Original Pasta Sauce, rice and 1 1/2 cups (375 mL) water. Simmer until slightly thickened, about 3 minutes; remove from heat and stir in frozen peas.
• Using a large soup spoon, scoop rice mixture into the peppers until full; place tops of peppers back on. Place any excess rice mixture into a medium baking dish and place peppers firmly on top. Add 2 tbsp. (30 mL) water to dish and cover completely with foil.
• Cook in oven until rice and peppers are tender, about 1 hour 20 minutes.

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.

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.

SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL

Steps:

• Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
• Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
• Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.

SWEET & SOUR STUFFED BELL PEPPERS

Steps:

• Clean peppers and boil for 5 minutes.
• Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
• Fill Peppers and put 1 tablespoon sauce on top of each.
• Bake uncovered 40 minutes at 350°F.
• Then put 1 tablespoon sauce on top and bake for 5 minutes more.
• Served with mashed potatoes or rice.
• Put the extra sauce on the table.

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.