Any good recipes for stuffed green peppers?!
Any good recipes for stuffed green peppers?
I used to know how to make them... I think I used Rice-A-Roni or something... but it has been several years. Any good ideas?
Answers: ******************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.
Voila, you have stuffed peppers! INGREDIENTS
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
DIRECTIONS
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. I have used this on from allrecipes.com, it is quite good.
INGREDIENTS
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. SOUTHWESTERN STUFFED PEPPERS
6 large green, red or yellow bell peppers
1/2 pound Italian sausage or chorizo, casing removed
3 cloves garlic, minced
1 package (8 ounces) Pepperidge Farm cornbread stuffing
2 cups shredded Jalapeno Monterey Jack cheese
1 can Chicken Broth
Slice tops off the 6 peppers core and discard seeds.
In a large saucepan, place peppers in enough boiling salted water to cover.
Cover and simmer on low heat for 5 minutes.
Drain peppers upside down on paper towels.
In a large skillet over medium heat, brown the sausage and garlic, stirring to break up the meat.
In a large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Combine well. Fill each pepper with stuffing mixture.
In large saucepan, combine the remaining broth and chopped red pepper.
Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low.
Cover; simmer 15 to 20 minutes or until peppers are just tender.
In covered blender container, carefully blend red pepper broth mixture until smooth.
Serve with stuffed peppers. any good meatloaf recipe. then stuff it in the pepper, set the pepper in foil lined baking pan. Pour tomato sauce over the top of the peppers and bake at 350 about 45 minutes. You can stuff them with many things . savoury rice is nice and baked in the oven in a savoury tomato sauce surrounding them in a casserole dish for 20 minutes and you could top a little cheese on top My wife uses a stuffing based on minute rice, browned ground beef and sauce.
My answer is that there is no such thing as a good stuffed pepper. INGREDIENTS
1 1/2 pounds lean ground beef
1 onion, chopped
3/4 cup uncooked instant rice
3/4 cup water
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
6 large green bell peppers
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce. Microwave Stuffed Green Peppers
2 lge green peppers split lengthwise and seeds removed
Place in a 8x8 glass dish. Set aside
1 lb. lean ground meat.
1/2 cup (or more) onion/celery/peppers frozen mix
1 can stewed tomatoes
garlic powder, basil, salt & pepper to taste
1 cup minute rice
Brown meat and drain if necessary. Add onion mixture and cook until tender. Mash stewed tomatoes with a potato masher or fork and add to mixture. Add seasonings and rice. Let simmer until blended. May need to add a little water if becomes too dry. Scoop mixture into raw peppers. If you have some mixture left over, just pile it into the center of dish. Cover with saran wrap and fold back a little spot on the corner to vent. Microwave on high for 15 minutes. Remove and let sit for 5 minutes.
This is very good. It does not have that rich & heavy taste of tomato sauce recipes. I guess our stuffed green peppers must be pretty good...I've always enjoyed them, but my cousin asked me for my mother's recipe in August and I make them the same way.
Cook some rice and "decapitate" your peppers and clean out their seeds and ribs. Take some of your good meat based "planned over" spaghetti sauce and heat that with the chopped up pepper caps. Stir the sauce and rice together. Spoon into the peppers. Set peppers upright in a baking pan. If you have extra filling, put it around the peppers. Bake for about 45 minutes in a medium (350 F) oven. Top with parmesan or cheddar cheese and bake until melted or browned.
I'm sure you can make do with jarred spaghetti sauce, just add some browned beef or sausage...mushrooms are optional, but onions and green peppers really add to the flavor (much less herbs and some garlic).
Enjoy!
Rice-A-Roni did or does have a Spanish Rice out there. Maybe that's what you used. I am now an old man but when I was a kid my mother would fry hamburger and mix it with rice that she had prepaired. Then she would stir in some tomato sauce and stuff the peppers. I believe she would bake them on the oven in a pan with a little water in the bottom until the peppers were soffened up a little. Now that you have asked I think I will try it. Thanks. Ps. Expeariment by adding your own spices instead of buying thoes boxed mixes. Soon you will call yourself a cook. Thats all it takes.