Recipe for stuffing red peppers I like spicy food?!
Recipe for stuffing red peppers I like spicy food?
Additional Details
2 weeks ago
SG just started but smelling good already will let you know how they taste
Answers:
2 weeks ago
SG just started but smelling good already will let you know how they taste
You must have smelled this coming from my kitchen last night, to funny:
Cajun Style Stuffed Peppers
Ingredients:
6 large red bell peppers
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
3/4 pound shrimp, peeled and deveined
1 1/2 links of spicy andouille sausage, diced
1 cup uncooked long-grain white rice
2 1/2 cups chicken broth
1 (8 ounce) can tomato sauce
1 lemon - cut into wedges, for garnish (optional)
Louisiana-style hot sauce<< a Must!
Prep:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
If youre going to grill the thing after then you'll want something moist in there like Risotto
how about ground beef or turkey or chicken season with garlic powder paprika and cayenne and cook till brown then drain fat and then in another pot cook up some spanish rice when done mix beef into the rice and then fill the peppers stuff them with the mixture its simple and easy can even add mexicorn from can to the mixture before you fill peppers on top add some shredded cheddar cheese or not either way is good
and if want make simple fill peppers with red bean and rice mixture or cajun style rice
Stuffed Red Peppers
Ingredients
3 1/2 ounce Boil in bag long grain rice
4 Medium red bell peppers
3/4 pound Ground sirloin
1 cup Chopped onion
1/2/ cup Chopped fresh parsley
1 teaspoon Paprika
1/2 teaspoon Salt
1/8 Teaspon ground allspice
2 Cupts bottled tomato-and basil pasta sauce
1/2 cup (2ounces) grated fresh Parmesan cheese
1/2 cup Dry red wine
Preparation
Preheat oven to 450.
Cook rice according to package/set aside.
While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
Heat a large nonstick skillet over medium high heat. Add beef, onion, parsley, paprika, salt and allspice; cook 4 minutes or until beef is lightly browned, stiring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture, stirring to combine. While beef cooks,combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2 quart baking, dish coated with cooking spray; and wine mixture to pan. Cover with foil.
Bake at 450F for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
INGREDIENTS
4 medium, thick-fleshed red bell peppers
2 cups cooked rice (I like a mixture of white and brown)
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon fennel seed
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
Salt and pepper to taste
1 small onion, chopped
1/2 green pepper, chopped
1 small red pepper, chopped
4 large cloves garlic, minced
1 large tomato, chopped
2 small zucchini or yellow squash, chopped
4 ounces mushrooms, chopped
1 tablespoon dried oregano
2 tablespoons freshly grated Parmesan cheese
2 ounces mozzarella, goat or ricotta salata cheese, crumbled
Cut the red peppers in half lengthwise. Discard seeds and stem. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high until tender, about 2 to 3 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cooking. Remove and drain if too greasy. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; sauté until softened, about 4 minutes. Then add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt add pepper. Sauté until all is tender, about 10 minutes. Remove from pan.
Preheat oven to 350° F. Place the peppers in one layer in a baking dish. In a large bowl, mix together the ground beef, vegetables and rice. Add the cheeses and stir well. Taste for seasoning. Stuff each pepper half with the mixture. Bake, covered, until hot and bubbly, about 30 minutes. Increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes
Cheers from Canada
I cook rice in chicken broth
add:
1 can lentils (drained)
Peeled and diced tomatos
Curry
Salt
garlic
(I don't measure ingredients - just to taste)
Stuff peppers cover with foil and bake @ about 350 until peppers are cooked.
They'd be good on the BBQ as well
Simply Salsa Stuffed Peppers
Ingredients
3 large bell peppers
1 cup cooked rice
14.5 oz. can diced tomatoes
2 Tbsp. Simply Salsa? Mix
1 lb. ground beef
1 Tbsp. Onion Onion?
1 Tbsp. Dried Tomato & Garlic Pesto Mix
Seasoned Salt to taste
Shredded Mexican cheese
Directions
Slice top off and remove seeds from peppers. Place in boiling water (enough to cover) for approximately 5 minutes. Drain completely; set aside. Place undrained tomatoes and Simply Salsa? Mix in food processor on high until tomatoes are pureed. Brown beef with Onion Onion?, Dried Tomato & Garlic Pesto Mix and Seasoned Salt; drain. Add rice and 1 cup tomato mixture to skillet; cook over medium heat until hot. Spoon mixture into peppers; fill peppers completely. Place peppers in baking dish; cover. Bake at 350° for 45 minutes. Uncover; top with cheese. Bake uncovered an additional 15 minutes or until cheese is melted. Allow to sit for approximately 5-10 minutes before serving. Makes 3 servings. For more great recipes
http://tastefullysimple.com/web/dgoodacr...