How do you make stuffed peppers?!


Question: I want to make stuffed peppers for my BF,he loves them,how do I make the stuffing?

Also,how do you make creamed eggs on toast?


Answers: I want to make stuffed peppers for my BF,he loves them,how do I make the stuffing?

Also,how do you make creamed eggs on toast?

STUFFED GRILLED PEPPERS

3 red sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
1 cup fresh mozzarella
sea salt and pepper, to taste
dash of paprika

In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.
Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top.

Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender.

Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.

OR

PEPPERS WITH DEVILED CHEESE STUFFING

1 cup rice
3 medium sized green peppers
2 3oz cans deviled ham
1/2 lb American cheese
3 cups milk
3 tablespoons butter
5 tablespoons flour
salt and pepper

Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.
Make a white sauce with the butter, flour, and milk. Add 1 cup of the white sauce to the rice mixture.

Season with salt, pepper and celery salt.

Fill the halves of the peppers and sprinkle with crumbs or grated cheese.

Bake at 350°F for 30 minutes or until peppers are tender.

Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.
Serves 8.

OR

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.

OR

EASY STUFFED PEPPERS

4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes

1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger

3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.

4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.

5. Spoon the rice mixture into the bell peppers

6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.

7. Bake at 370F for 20 min.

AND

CREAMED EGGS ON TOAST

Hard boil 6 eggs, cool and slice in thin slices. Set aside. Make a medium white sauce: 4 tbsp. flour 1 tsp. salt 2 c. milk
Melt butter in saucepan, add flour and salt and mix until smooth. Stir in cold milk gradually and cook over direct heat, stirring constantly, until sauce boils and becomes thick and smooth.

Add sliced eggs, salt and pepper to taste. If necessary to keep creamed eggs more than a few minutes before using, place over boiling water and keep covered, stirring occasionally.

Makes enough for 6 to 7 slices toast. Pour over toast and sprinkle with a small amount of paprika.

OR

CREAMED EGGS ON TOAST

1 1/2 c. milk
3 tbsp. flour
1/2 tsp. salt
2 tbsp. butter
3 boiled eggs
4 slices of toast

Put 1/2 cup of milk and flour into shaker. Put 1 cup of milk into pan and heat. Add the milk and flour mixture and the salt and butter. Let mixture thicken. Add finely chopped boiled eggs to mixture. Serve hot on toast

JM

Brown ground beef with taco seasoning, cook white rice in separate pot, when rice is done add it to the beef mixture, add stewed tomatoes with chilies, heat through.
Cut pepper in half, length wise or cut the top off, clean out and stuff with mixture add grated cheddar or pepper jack cheese on top. Bake until pepper is tender!

Enjoy!

1 cup rice, cooked
4 large bell peppers
1 mediumcan diced tomatoes
1 12 oz.can tomato sauce
Italian seasoning mix
1 cup shredded parmesan cheese


Directions: Cut 1/8 top off of 4 larege bell peppers. Combine in a large bowl the Natures burger, diced, tomatoes, rice,
stir. Stuff mixture into the peppers. pour tomato sauce over mixture,
(saving 1/3 can for final sauce) and allow to drip down sides of peppers, sprinkle with Italian seasoning to taste, place in baking dish, cook coverred, with some water in the dish,
(1/8 inch deep) in a 325 degree oven for 30 minutes, uncover, top with cheese; and cook an additional 10-15 until pepper is softened, and browned slightly. Place one pepper on each plate. Take remaining sauce, add more seasonning to in, and keep it wam, and have with a serving spoon ready if he likes extra sauce.

Tips: Keep checking so it doesn't burn!-Also, peppers can be made up in advance, and even frozen, for a fast meal that's home made.

STUFFED GRILLED PEPPERS

3 red sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
1 cup fresh mozzarella
sea salt and pepper, to taste
dash of paprika

In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.
Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top.

Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender.

Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.


CREAMED EGGS ON TOAST

Hard boil 6 eggs, cool and slice in thin slices. Set aside. Make a medium white sauce: 4 tbsp. flour 1 tsp. salt 2 c. milk
Melt butter in saucepan, add flour and salt and mix until smooth. Stir in cold milk gradually and cook over direct heat, stirring constantly, until sauce boils and becomes thick and smooth.

Add sliced eggs, salt and pepper to taste. If necessary to keep creamed eggs more than a few minutes before using, place over boiling water and keep covered, stirring occasionally.

Makes enough for 6 to 7 slices toast. Pour over toast and sprinkle with a small amount of paprika.

6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

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