I need some different STUFFED PEPPER recipes.Thank you!?!
I just want to try something different!.Www@FoodAQ@Com
Answers:
Cheese-Stuffed Peppers: Chile Rellenos 2008, Robert Irvine, All rights reserved
Show: Dinner: Impossible
Episode: Santa Fe Struggle
16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal
Preheat oven to 450 degrees F!. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes!. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag!. Let "sweat" for 15 minutes!. This will help you remove the skin from the pepper!.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together!.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture!. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet!. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal!. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal!.
Transfer to a platter and let rest for 5 minutes before serving!.
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill
Episode: Pub Food
8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows
Heat grill to medium!.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth!. Fold in the Cheddar, corn and green onions and season with salt and pepper!. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder!.
Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes!. Spoon the red pepper sauce onto a platter and top with the jalapenos!.
Grilled Red Pepper-Tomato Sauce:
2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth!. With the motor running, slowly add oil and season with salt and pepper!.
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy
Stuffed Red Peppers Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Fire House Pot Luck Dinner
4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350 degrees F!.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also!. Remove the seeds and ribs inside the peppers!.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together!. Saute until onions become translucent!. Drain the fat off!. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce!. Mix well and stuff the mixture into the peppers!. In a small bowl, mix the hot water and the remaining bouillon granules!. Pour this mixture into a shallow casserole large enough to hold all of the peppers!. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes!. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers!. Bake for an additional 10 to 15 minutes!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Orzo Stuffed Peppers Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Greek Fusion
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F!.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips!. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper!. Stir to combine!.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat!. Add the orzo and cook for 4 minutes!. The orzo should be only partially cooked!. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables!. Stir the orzo into the vegetable mix to combine!. Transfer the warm chicken broth to a 3-quart baking dish!.
Slice the tops off the peppers and remove all ribs and seeds!. Cut a very thin slice from the base to help the peppers stand up!.
Place the peppers in the baking dish with the warm chicken broth!. Spoon the orzo mixture into the peppers!. Cover the dish with foil and bake for 45 minutes!. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes!. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate!.
Stuffed Pepper Recipe courtesy Hutch's, Buffalo
Show: The Best Of
Episode: Viewer's Choice
This recipe is available for a limited time only!. Why!?
1 pound shredded mozzarella
1 pound shredded monterey jack
1/2 pound goat cheese
1/2 pound yellow onion shredded and Sauteed
1 roasted red pepper peeled and diced
1/2 bunch cilantro, chopped
1/4 cup roasted garlic paste
6 to 8 poblano peppers charred, peeled, seeds removed
1 cup bread crumbs
1 egg mixed with 1 tablespoon water
Equal amounts cornmeal and flour
Tomatillo sauce, recipe follows
Black bean salad, home made or store bought
Pico de Gallo, home made or store bought
Sour cream, as a garnish
Mix all ingredients well, and add 1 cup bread crumbs to bind ingredients!. Stuff peppers!. Place peppers in egg wash then dip in cornmeal and flour mixture!. Lightly fry until crisp!. Then bake in a preheated 400 degree F oven for 5 minutes!. Put the tomatillo sauce on plate, and then place the pepper over the sauce!. The black bean salad should be on one side and Pico di Gallo on the other!. Drizzle with sour cream and serve!.
Tomatillo Sauce:
1 pound tomatillos
1 shallot
2 cloves garlic
1/2 bunch cilantro
Salt and pepper
Wash and peel skin of tomatillo and place under broiler until cooked through!. Place in blender with shallot, garlic cloves, cilantro, salt, and pepper, to taste!. Puree!.
Sausage Stuffed Bell Peppers Recipe courtesy Emeril Lagasse
Show: Emeril Live
Episode: Roadstand Markets
1/2 pound ground pork sausage
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt and freshly ground black pepper
1 1/2 cups cook long-grain rice
1/4 cup chopped green onions, green part only
4 medium bell peppers, sliced in half lengthwise, seed removed
4 tablespoons dried fine bread crumbs
4 tablespoons grated Parmesan Reggiano
Essence, recipe follows
Preheat the oven to 400 degrees F!. In a large skillet, over medium heat, brown the sausage, about 3 minutes!. Add the onions, peppers, and celery!. Season with salt and pepper!. Saute for 4 to 5 minutes, or until the vegetables are soft!. Add the rice and mix well!. Season with salt and pepper!. Cook for about 3 minutes!. Remove from the heat and stir in the green onions and parsley!. Season the bell peppers with salt and pepper!. Spoon the mixture into the bell peppers!. In a mixing bowl, combine the bread crumbs and cheese!. Season with Essence and mix well!. Sprinkle the crust over each pepper!. Place the peppers in a shallow pan and add just enough water to cover the bottom!. Bake for 30 minutes, or until the tops are crusty and brown!. Serve hot
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container!.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch!. Published by William and Morrow, 1993!.
Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) All recipes copyright 2000, Mario Batali!. All rights reserved
Show: Molto Mario
Episode: Restaurant Da Gemma
4 tablespoons plus 6 tablespoons extra-virgin olive oil
12 large red and yellow bell peppers
4 cloves garlic, thinly sliced
1 pound angel hair pasta
1 cup water
1/2 cup green olives, pittWww@FoodAQ@Com
Show: Dinner: Impossible
Episode: Santa Fe Struggle
16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal
Preheat oven to 450 degrees F!. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes!. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag!. Let "sweat" for 15 minutes!. This will help you remove the skin from the pepper!.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together!.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture!. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet!. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal!. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal!.
Transfer to a platter and let rest for 5 minutes before serving!.
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill
Episode: Pub Food
8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows
Heat grill to medium!.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth!. Fold in the Cheddar, corn and green onions and season with salt and pepper!. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder!.
Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes!. Spoon the red pepper sauce onto a platter and top with the jalapenos!.
Grilled Red Pepper-Tomato Sauce:
2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth!. With the motor running, slowly add oil and season with salt and pepper!.
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy
Stuffed Red Peppers Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Fire House Pot Luck Dinner
4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350 degrees F!.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also!. Remove the seeds and ribs inside the peppers!.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together!. Saute until onions become translucent!. Drain the fat off!. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce!. Mix well and stuff the mixture into the peppers!. In a small bowl, mix the hot water and the remaining bouillon granules!. Pour this mixture into a shallow casserole large enough to hold all of the peppers!. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes!. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers!. Bake for an additional 10 to 15 minutes!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Orzo Stuffed Peppers Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Greek Fusion
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
Preheat the oven to 400 degrees F!.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips!. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper!. Stir to combine!.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat!. Add the orzo and cook for 4 minutes!. The orzo should be only partially cooked!. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables!. Stir the orzo into the vegetable mix to combine!. Transfer the warm chicken broth to a 3-quart baking dish!.
Slice the tops off the peppers and remove all ribs and seeds!. Cut a very thin slice from the base to help the peppers stand up!.
Place the peppers in the baking dish with the warm chicken broth!. Spoon the orzo mixture into the peppers!. Cover the dish with foil and bake for 45 minutes!. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes!. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate!.
Stuffed Pepper Recipe courtesy Hutch's, Buffalo
Show: The Best Of
Episode: Viewer's Choice
This recipe is available for a limited time only!. Why!?
1 pound shredded mozzarella
1 pound shredded monterey jack
1/2 pound goat cheese
1/2 pound yellow onion shredded and Sauteed
1 roasted red pepper peeled and diced
1/2 bunch cilantro, chopped
1/4 cup roasted garlic paste
6 to 8 poblano peppers charred, peeled, seeds removed
1 cup bread crumbs
1 egg mixed with 1 tablespoon water
Equal amounts cornmeal and flour
Tomatillo sauce, recipe follows
Black bean salad, home made or store bought
Pico de Gallo, home made or store bought
Sour cream, as a garnish
Mix all ingredients well, and add 1 cup bread crumbs to bind ingredients!. Stuff peppers!. Place peppers in egg wash then dip in cornmeal and flour mixture!. Lightly fry until crisp!. Then bake in a preheated 400 degree F oven for 5 minutes!. Put the tomatillo sauce on plate, and then place the pepper over the sauce!. The black bean salad should be on one side and Pico di Gallo on the other!. Drizzle with sour cream and serve!.
Tomatillo Sauce:
1 pound tomatillos
1 shallot
2 cloves garlic
1/2 bunch cilantro
Salt and pepper
Wash and peel skin of tomatillo and place under broiler until cooked through!. Place in blender with shallot, garlic cloves, cilantro, salt, and pepper, to taste!. Puree!.
Sausage Stuffed Bell Peppers Recipe courtesy Emeril Lagasse
Show: Emeril Live
Episode: Roadstand Markets
1/2 pound ground pork sausage
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt and freshly ground black pepper
1 1/2 cups cook long-grain rice
1/4 cup chopped green onions, green part only
4 medium bell peppers, sliced in half lengthwise, seed removed
4 tablespoons dried fine bread crumbs
4 tablespoons grated Parmesan Reggiano
Essence, recipe follows
Preheat the oven to 400 degrees F!. In a large skillet, over medium heat, brown the sausage, about 3 minutes!. Add the onions, peppers, and celery!. Season with salt and pepper!. Saute for 4 to 5 minutes, or until the vegetables are soft!. Add the rice and mix well!. Season with salt and pepper!. Cook for about 3 minutes!. Remove from the heat and stir in the green onions and parsley!. Season the bell peppers with salt and pepper!. Spoon the mixture into the bell peppers!. In a mixing bowl, combine the bread crumbs and cheese!. Season with Essence and mix well!. Sprinkle the crust over each pepper!. Place the peppers in a shallow pan and add just enough water to cover the bottom!. Bake for 30 minutes, or until the tops are crusty and brown!. Serve hot
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container!.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch!. Published by William and Morrow, 1993!.
Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) All recipes copyright 2000, Mario Batali!. All rights reserved
Show: Molto Mario
Episode: Restaurant Da Gemma
4 tablespoons plus 6 tablespoons extra-virgin olive oil
12 large red and yellow bell peppers
4 cloves garlic, thinly sliced
1 pound angel hair pasta
1 cup water
1/2 cup green olives, pittWww@FoodAQ@Com
Stuffed Peppers with Turkey and Vegetables
INGREDIENTS
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14!.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C)!.
Wrap the green bell peppers in aluminum foil, and place in a baking dish!. Bake 15 minutes in the preheated oven!. Remove from heat!.
In a skillet over medium heat, cook the turkey until evenly brown!. Set aside!. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender!. Return turkey to the skillet!. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper!. Stuff the green peppers with the skillet mixture!.
Return peppers to the oven, and continue cooking 15 minutes!.Www@FoodAQ@Com
INGREDIENTS
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14!.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C)!.
Wrap the green bell peppers in aluminum foil, and place in a baking dish!. Bake 15 minutes in the preheated oven!. Remove from heat!.
In a skillet over medium heat, cook the turkey until evenly brown!. Set aside!. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender!. Return turkey to the skillet!. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper!. Stuff the green peppers with the skillet mixture!.
Return peppers to the oven, and continue cooking 15 minutes!.Www@FoodAQ@Com
Fry up some ground meat of your choice with one chopped onion and drain off fat!. Add 1 can of diced or stewed tomatoes and 1 can of corn, drained or 8oz pkg of frozen corn!. Add seasoning to taste and stuff into the peppers!. Make 1 box stove top style stuffing with least amount of water and use butter!. Put the stuffing on top of the stuffed peppers and bake at 350 for about 30 minutes or until peppers are desired doneness!.
You can use dried bread cubes soaked in butter instead of the stuffing if you wish!.Www@FoodAQ@Com
You can use dried bread cubes soaked in butter instead of the stuffing if you wish!.Www@FoodAQ@Com
mine are easy and super good!
core green peppers (one per person) and boil in water till slightly tender, drain and put in baking dish
brown ground beef, season with salt and pepper, garlic and add chopped onion if you'd like
make 4 servings of rice- instant or long grain
mix rice and beef with one beaten egg- stuff into peppers, spoon leftover mix into baking dish around peppers
top with one family size or two smaller cans of condensed tomato soup (don't add milk or water)
then cover and bake at 375 for about 45 min till soup is bubbly! enjoy!Www@FoodAQ@Com
core green peppers (one per person) and boil in water till slightly tender, drain and put in baking dish
brown ground beef, season with salt and pepper, garlic and add chopped onion if you'd like
make 4 servings of rice- instant or long grain
mix rice and beef with one beaten egg- stuff into peppers, spoon leftover mix into baking dish around peppers
top with one family size or two smaller cans of condensed tomato soup (don't add milk or water)
then cover and bake at 375 for about 45 min till soup is bubbly! enjoy!Www@FoodAQ@Com
Potato and Cheese stuffed peppers!.
Prepare peppers for stuffing: Parboil or nuke in covered dish!. Slice lengthwise for this dish!.
No Formal recipe!. I just do this!.
Mix prepared mashed potatoes with some sauteed garlic and onion!. Layer this in the bell peppers with whatever cheese (shredded) that you like!. Top layer should be cheese!. Bake at 325 degrees until the filling is heated through, cheese melted and slightly browned on top!. 30 minutes or so!.
You can serve this vegetarian style!. Or, put in a layer of ham or salmon!. (Good way to use canned salmon!.)Www@FoodAQ@Com
Prepare peppers for stuffing: Parboil or nuke in covered dish!. Slice lengthwise for this dish!.
No Formal recipe!. I just do this!.
Mix prepared mashed potatoes with some sauteed garlic and onion!. Layer this in the bell peppers with whatever cheese (shredded) that you like!. Top layer should be cheese!. Bake at 325 degrees until the filling is heated through, cheese melted and slightly browned on top!. 30 minutes or so!.
You can serve this vegetarian style!. Or, put in a layer of ham or salmon!. (Good way to use canned salmon!.)Www@FoodAQ@Com
easy recipes stuffing bell peppers!. !. !.
you could cook rice with chicken stock instead of water, add salt and pepper to taste!. !. !. you could do this a day before and chill the rice first!. !. !. then do a fried rice!. !. !. sautee garlic and onion with any seafood you like!. !. !. fish cubes, shrimp, squid mussels add rice and herbs!. !. !. chopped parsley and dill would be good!. !. !. then stuff it to your pepper drizzle with olive oil then put it in the oven just to cook the pepper a bit!. !. !.
another nice stuffing would be cous cous (instant cous cous will definitely work, now you could add sauteed seafood with the cooked cous cous plus chopped herbs and lemon juice olive oil!. !. !.salt and pepper for seasoning!. !. !.stuff in pepper then pop it in the oven!. !. !.
or if you dont want seafood!. !. !. you could do sauteed onion, sausuage and ham!. !. mixit with the cooked cous cous!. !. !. add olive oil!. !. !. salt and pepper and any herbs you like!. !. !. i prefer oregano thyme and basil!. !. !. you could also add chopped sundried tomatoes in this one!. !. !.stuff it in your pepper and put in oven!. !. !.
you could also do a mushroom risotto stuffing!. !. !.
or potato and beef stuffing!. !. !.saute onion, garlic and minced beef in oil!. !. !. season with salt and pepper and herbs plus add diced boiled potato!. !. !. you could add beef powder for more taste!. !. !. and you could add in grated mozzarella with the potato and beef mixture before you stuff it in you peppers!. !. !.
another one would be sauteed chicken strips and pineapple!. !. !. season chicken with salt and pepper!. !. !.sautee with garlic and bay leaf!. !. !. add a drizzle of soy sauce and pineapple juice then add pineapple chunks at the end of cooking!. !. !. stuff it in your pepper!. !.
and you could stuff spaghetti with meatballs in tomato sauce in your peppers!. !. !. just mix in lots of cheese and this would be another yummy and fun idea!. !. !. baked spaghetti stuffed in peppers!. !. !.Www@FoodAQ@Com
you could cook rice with chicken stock instead of water, add salt and pepper to taste!. !. !. you could do this a day before and chill the rice first!. !. !. then do a fried rice!. !. !. sautee garlic and onion with any seafood you like!. !. !. fish cubes, shrimp, squid mussels add rice and herbs!. !. !. chopped parsley and dill would be good!. !. !. then stuff it to your pepper drizzle with olive oil then put it in the oven just to cook the pepper a bit!. !. !.
another nice stuffing would be cous cous (instant cous cous will definitely work, now you could add sauteed seafood with the cooked cous cous plus chopped herbs and lemon juice olive oil!. !. !.salt and pepper for seasoning!. !. !.stuff in pepper then pop it in the oven!. !. !.
or if you dont want seafood!. !. !. you could do sauteed onion, sausuage and ham!. !. mixit with the cooked cous cous!. !. !. add olive oil!. !. !. salt and pepper and any herbs you like!. !. !. i prefer oregano thyme and basil!. !. !. you could also add chopped sundried tomatoes in this one!. !. !.stuff it in your pepper and put in oven!. !. !.
you could also do a mushroom risotto stuffing!. !. !.
or potato and beef stuffing!. !. !.saute onion, garlic and minced beef in oil!. !. !. season with salt and pepper and herbs plus add diced boiled potato!. !. !. you could add beef powder for more taste!. !. !. and you could add in grated mozzarella with the potato and beef mixture before you stuff it in you peppers!. !. !.
another one would be sauteed chicken strips and pineapple!. !. !. season chicken with salt and pepper!. !. !.sautee with garlic and bay leaf!. !. !. add a drizzle of soy sauce and pineapple juice then add pineapple chunks at the end of cooking!. !. !. stuff it in your pepper!. !.
and you could stuff spaghetti with meatballs in tomato sauce in your peppers!. !. !. just mix in lots of cheese and this would be another yummy and fun idea!. !. !. baked spaghetti stuffed in peppers!. !. !.Www@FoodAQ@Com
Alternative:1 lb!. hamburger, 1 lg chopped onion, 1red pepper, 1yellow pepper,2T!. butter, all fried & mixed together!. Add 1 can of green chiles & 2c!. Minute Rice!. Cover, Bake 1 hr!.@350!.Www@FoodAQ@Com
TRY FILLING WITH CHILLI
IF VEGGIE TRY MIXED BEANS CHILLI
OR GO TO http://www!.youtube!.com/
TYPE IN HOW TO MAKE STUFED PEPPERWww@FoodAQ@Com
IF VEGGIE TRY MIXED BEANS CHILLI
OR GO TO http://www!.youtube!.com/
TYPE IN HOW TO MAKE STUFED PEPPERWww@FoodAQ@Com
Go to!.!.!.!.!.www,BettyCrocker!.com or click on yahoo food!. Good Luck!Www@FoodAQ@Com
Wild Stuffed Peppers
6 green peppers
1 pound lean ground beef
2 c!. cooked wild rice
1 medium onion, chopped
1/2 c!. dried fruit bits
1 c!. shredded Swiss cheese
1 tsp!. salt
1 tsp!. ground black pepper
1 tsp!. ground cinnamon
1!. Preheat oven to 350 degrees F!.
2!. Cut green peppers lengthwise in half and remove stems and
seeds!.
3!. Combine remaining ingredients!. Lightly stuff green pepper
halves with wild rice mixture!. Place in baking dish and loosely
cover with foil!. Bake 30 minutes!. Uncover; bake 10 minutes more or
until pepper is tender!.
Makes 6 servings!.
Stuffed Green Peppers
Makes 6 servings
Ingredients
6 medium to large green bell peppers
1 pound BOB EVANS? Original Recipe Roll Sausage
2 cups tomato sauce
2 cups water
1 small onion, chopped
1 cup uncooked rice
Sliced green onion (optional)
Preheat oven to 350°F!. Slice off tops from peppers; scrape out centers to remove seeds and membranes!. Combine all remaining ingredients except green onion in medium bowl; mix well!. Evenly stuff peppers with sausage mixture!. Place in lightly greased deep 3-quart casserole dish!. Bake, covered, 20 minutes!. Uncover; bake 5 to 10 minutes more or until peppers are fork-tender and filling is set!. Garnish with green onion, if desired!. Serve hot!. Refrigerate leftovers!.
Tip For a pretty presentation, slice 6 small peppers lengthwise in half through stem; scrape out centers to remove seeds and membranes!. Proceed as directed, serving 2 halves to each guest!.
Serving Suggestion Serve with mixed salad of carrot, radish and cucumber slices drizzled with a vinaigrette!.
? Bob Evans?
Nutrients per Serving
(6 servings)
Calories 375
Calories from Fat 41 %
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 45 mg
Carbohydrate 40 g
Fiber 4 g
Protein 13 g
Sodium 829 mg
Dietary exchanges
3 Starch
1 Meat
2!.5 Fat
Potato-Stuffed Green Peppers
4 large green bell peppers
1/2 cup onions -- finely chopped
1/2 cup red peppers -- finely chopped
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce
Preheat oven to 350F!. Slice away pepper tops below stems!.
Remove seeds and interior spines!. Gently parboil peppers about 5 minutes!. Drain upside down!. Set peppers aside!.
Saut^? onions and red pepper in oil until soft!. Add seasonings and mix well into mashed potatoes!. Carefully stuff peppers, set them in a deep- sided baking dish!. Pour tomato sauce around base of peppers!.
Bake at 350F for about 20 minutes covered!. Uncover, and bake 5 minutes longer!. Serve warm!.
STUFFED PEPPER MEDLEY
10 large green peppers
3 cups cooked corn -- drained
1-1/2 cups cooked Lima beans -- drained
1 cup cooked blackeyed peas -- drained
3/4 pound bacon -- cooked and crumbled
2 cups chopped fresh tomatoes
2 cups soft breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Cut off tops of green peppers and remove seeds!. Cook peppers 5 minutes in
boiling salted water; drain and set aside!. Combine remaining ingredients,
stirring well!. Stuff peppers with vegetable mixture and place in a 13-
x 9 -
x 2-inch baking dish!. Bake at 350 degrees F!. for 10 minutes or until
thoroughly heated!. Yield: 10 servings!.
Per serving: 313 Calories (kcal); 18g Total Fat; (50% calories from fat);
16g Protein; 23g Carbohydrate; 29mg Cholesterol; 705mg Sodium; 6g Fiber
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other CarbohydratesWww@FoodAQ@Com
6 green peppers
1 pound lean ground beef
2 c!. cooked wild rice
1 medium onion, chopped
1/2 c!. dried fruit bits
1 c!. shredded Swiss cheese
1 tsp!. salt
1 tsp!. ground black pepper
1 tsp!. ground cinnamon
1!. Preheat oven to 350 degrees F!.
2!. Cut green peppers lengthwise in half and remove stems and
seeds!.
3!. Combine remaining ingredients!. Lightly stuff green pepper
halves with wild rice mixture!. Place in baking dish and loosely
cover with foil!. Bake 30 minutes!. Uncover; bake 10 minutes more or
until pepper is tender!.
Makes 6 servings!.
Stuffed Green Peppers
Makes 6 servings
Ingredients
6 medium to large green bell peppers
1 pound BOB EVANS? Original Recipe Roll Sausage
2 cups tomato sauce
2 cups water
1 small onion, chopped
1 cup uncooked rice
Sliced green onion (optional)
Preheat oven to 350°F!. Slice off tops from peppers; scrape out centers to remove seeds and membranes!. Combine all remaining ingredients except green onion in medium bowl; mix well!. Evenly stuff peppers with sausage mixture!. Place in lightly greased deep 3-quart casserole dish!. Bake, covered, 20 minutes!. Uncover; bake 5 to 10 minutes more or until peppers are fork-tender and filling is set!. Garnish with green onion, if desired!. Serve hot!. Refrigerate leftovers!.
Tip For a pretty presentation, slice 6 small peppers lengthwise in half through stem; scrape out centers to remove seeds and membranes!. Proceed as directed, serving 2 halves to each guest!.
Serving Suggestion Serve with mixed salad of carrot, radish and cucumber slices drizzled with a vinaigrette!.
? Bob Evans?
Nutrients per Serving
(6 servings)
Calories 375
Calories from Fat 41 %
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 45 mg
Carbohydrate 40 g
Fiber 4 g
Protein 13 g
Sodium 829 mg
Dietary exchanges
3 Starch
1 Meat
2!.5 Fat
Potato-Stuffed Green Peppers
4 large green bell peppers
1/2 cup onions -- finely chopped
1/2 cup red peppers -- finely chopped
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce
Preheat oven to 350F!. Slice away pepper tops below stems!.
Remove seeds and interior spines!. Gently parboil peppers about 5 minutes!. Drain upside down!. Set peppers aside!.
Saut^? onions and red pepper in oil until soft!. Add seasonings and mix well into mashed potatoes!. Carefully stuff peppers, set them in a deep- sided baking dish!. Pour tomato sauce around base of peppers!.
Bake at 350F for about 20 minutes covered!. Uncover, and bake 5 minutes longer!. Serve warm!.
STUFFED PEPPER MEDLEY
10 large green peppers
3 cups cooked corn -- drained
1-1/2 cups cooked Lima beans -- drained
1 cup cooked blackeyed peas -- drained
3/4 pound bacon -- cooked and crumbled
2 cups chopped fresh tomatoes
2 cups soft breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Cut off tops of green peppers and remove seeds!. Cook peppers 5 minutes in
boiling salted water; drain and set aside!. Combine remaining ingredients,
stirring well!. Stuff peppers with vegetable mixture and place in a 13-
x 9 -
x 2-inch baking dish!. Bake at 350 degrees F!. for 10 minutes or until
thoroughly heated!. Yield: 10 servings!.
Per serving: 313 Calories (kcal); 18g Total Fat; (50% calories from fat);
16g Protein; 23g Carbohydrate; 29mg Cholesterol; 705mg Sodium; 6g Fiber
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other CarbohydratesWww@FoodAQ@Com
Stuffed Peppers- Ground beef
INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place the rice and water in a saucepan, and bring to a boil!. Reduce heat, cover, and cook 20 minutes!. In a skillet over medium heat, cook the beef until evenly browned!.
Remove and discard the tops, seeds, and membranes of the bell peppers!. Arrange peppers in a baking dish with the hollowed sides facing upward!. (Slice the bottoms of the peppers if necessary so that they will stand upright!.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper!. Spoon an equal amount of the mixture into each hollowed pepper!. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers!.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender!.
More Stuffed Pepper Recipes:
NGREDIENTS
2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and seeded
1 1/2 pounds lean ground beef
1 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese
DIRECTIONS
In a medium saucepan, bring water to a boil!. Add rice and stir!. Reduce heat, cover and simmer for 20 minutes!.
Preheat oven to 350 degrees F (175 degrees C)!.
Place green bell peppers in a medium saucepan with enough water to cover!. Bring to a boil and cook for 10 minutes!. Remove peppers from the water and set aside in a 9x13 inch baking dish!.
In a large saucepan over medium heat, brown the ground beef; drain!. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper!. Pour in tomato sauce and mix thoroughly!. Let simmer for about 10 minutes!. Remove from heat!.
Spoon the meat mixture onto each half of the green peppers!. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown!.
Sprinkle mozzarella cheese over the top of each stuffed pepper!. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes!.
!.!.!.And More!.!.!.
INGREDIENTS
8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 eggs
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/3 cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper to taste
1 cup sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Cut tops off of peppers, and remove seeds and membranes from inside!.
In a skillet over medium heat, saute 1 chopped onion until tender!. In a large bowl, combine ground beef, sauteed onion, cooked rice and eggs!. Season with parsley, salt and pepper!. Mix well, and stuff into peppers!. Place in a large roasting pan!.
Heat oil in a large saucepan over medium heat, Saute 2 chopped onions until soft and translucent!. Stir in tomatoes!. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper!. Cook on medium heat for 15 to 20 minutes!. Pour over peppers in roasting pan!.
Cover, and bake in preheated oven for 1 1/2 hours!. Remove peppers, and transfer sauce to a blender, or use a hand blender!. Puree sauce until smooth!. Pour sauce back into pan, and reheat!. Whisk in sour cream just before serving!.
Just a few more!.!.!.
NGREDIENTS
5 green bell peppers
2 pounds ground beef
1 1/2 cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
1/2 cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Cut peppers in half, place them in a 9x13 inch baking dish, and set aside!. In a large skillet over medium heat, saute the ground beef for 5 minutes!. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic!. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous!.
Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous!. When couscous is done, combine it with the sauce!. Fill bell peppers with the mixture!. Top each with shredded cheese!.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top!.
FOR EVEN MORE RECIPES GO TO:
http://allrecipes!.com/Recipe/Green-Bell-!.!.!.Www@FoodAQ@Com
INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place the rice and water in a saucepan, and bring to a boil!. Reduce heat, cover, and cook 20 minutes!. In a skillet over medium heat, cook the beef until evenly browned!.
Remove and discard the tops, seeds, and membranes of the bell peppers!. Arrange peppers in a baking dish with the hollowed sides facing upward!. (Slice the bottoms of the peppers if necessary so that they will stand upright!.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper!. Spoon an equal amount of the mixture into each hollowed pepper!. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers!.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender!.
More Stuffed Pepper Recipes:
NGREDIENTS
2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and seeded
1 1/2 pounds lean ground beef
1 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese
DIRECTIONS
In a medium saucepan, bring water to a boil!. Add rice and stir!. Reduce heat, cover and simmer for 20 minutes!.
Preheat oven to 350 degrees F (175 degrees C)!.
Place green bell peppers in a medium saucepan with enough water to cover!. Bring to a boil and cook for 10 minutes!. Remove peppers from the water and set aside in a 9x13 inch baking dish!.
In a large saucepan over medium heat, brown the ground beef; drain!. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper!. Pour in tomato sauce and mix thoroughly!. Let simmer for about 10 minutes!. Remove from heat!.
Spoon the meat mixture onto each half of the green peppers!. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown!.
Sprinkle mozzarella cheese over the top of each stuffed pepper!. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes!.
!.!.!.And More!.!.!.
INGREDIENTS
8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 eggs
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/3 cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper to taste
1 cup sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Cut tops off of peppers, and remove seeds and membranes from inside!.
In a skillet over medium heat, saute 1 chopped onion until tender!. In a large bowl, combine ground beef, sauteed onion, cooked rice and eggs!. Season with parsley, salt and pepper!. Mix well, and stuff into peppers!. Place in a large roasting pan!.
Heat oil in a large saucepan over medium heat, Saute 2 chopped onions until soft and translucent!. Stir in tomatoes!. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper!. Cook on medium heat for 15 to 20 minutes!. Pour over peppers in roasting pan!.
Cover, and bake in preheated oven for 1 1/2 hours!. Remove peppers, and transfer sauce to a blender, or use a hand blender!. Puree sauce until smooth!. Pour sauce back into pan, and reheat!. Whisk in sour cream just before serving!.
Just a few more!.!.!.
NGREDIENTS
5 green bell peppers
2 pounds ground beef
1 1/2 cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
1/2 cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Cut peppers in half, place them in a 9x13 inch baking dish, and set aside!. In a large skillet over medium heat, saute the ground beef for 5 minutes!. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic!. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous!.
Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous!. When couscous is done, combine it with the sauce!. Fill bell peppers with the mixture!. Top each with shredded cheese!.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top!.
FOR EVEN MORE RECIPES GO TO:
http://allrecipes!.com/Recipe/Green-Bell-!.!.!.Www@FoodAQ@Com