How to cook a stuffed pepper?!
Answers: OK, I have a couple of homemade stuffed peppers my Dad gave me. He said to put it in the crock pot with some tomato soup. Well, I forgot to do that this morning and they are thawed out now from sitting in the fridge. How can I cook them now? The meat is raw inside and I do want to make it with the soup but not quite sure how. I want to make this for dinner tonight. If I bake them, then for how long and what temperature? Thanks!
Bake them at 350 for about 45 minutes, in an oven-proof bowl or a pan. After the top is browned, you can cover it with foil to keep the heat in.
You can put a couple of bacon strips on top and pour the soup over them. (I use a small can of tomato sauce, rather than soup.)
A classic American dish that one can't easily find in restaurants (unless it is a cafeteria) is stuffed bell peppers. It's essentially meatloaf stuffed into red or green bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious. Here is my dad's:
4 green or red bell peppers
Salt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.
Serves 4.
Put them in a baking dish, and cover with tomato sauce, ketchup, or a mixture of both. Put them in a 350 F oven for 45 minutes to an hour, depending on the size of the peppers.
My husband and I did these not too long ago, raw meat inside like yours, baked near an hour at about 400-425 on a cookie sheet, and they were GOOD. lol One thing I would be careful of though baking them, when we cut them there was a lot of juice inside. I mean a lot. Cut them in half on the pan before you put em on the plate.
Bake them in a covered casserole with the soup 350 should be fine. They don't need to be totally submerged in the soup.
Depending on the size, they will take at least an hour. Heat up your soup first and it will give things a jump start. If you have an instant read meat thermometer, use that to make sure the center of the filling is cooked.
STUFFED BELL PEPPERS AMERICAN STYLE
1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
Pour tomato sauce mixture over and around stuffed bell peppers.
Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Serves 4.
Enjoy!
I got this from www.cooks.com
Put them in the oven at 350 for about 90 minutes.
They really are best with tomato soup or sauce on them.
put them in a pot with some potatos, add the soup and some water to nealy cover them. bring to a boil and simmer til the potatos are done. My mom always said when cooking with a tomato base always add a pinch of sugar to the pot. I prefer them cooked this way rather than baked, I love the potato flavor!!
Bake them, covered with foil about 45 min. at 350. They should be done then.