I need a yummy recipe .......?!
Answers: for stuffed bell pepper. I would like to fix this for my family tonight. Do you have a good recipe?
Here's the best one I have ever found:
STUFFED BELL PEPPERS
6 large red or green peppers, rinsed
1 pound lean ground beef
1 medium onion, finely chopped
1 or 2 cloves garlic, minced
1/2 cup long-grain white rice
1 1/4 cups chicken or beef broth
3/4 cup diced tomato (fresh or canned)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
Pepper, to taste
1/3 cup grated Parmesan, plus a little extra for garnish
1 large egg, lightly beaten
3 cups of your favorite tomato sauce
1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)
2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.
3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.
4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.
5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.
6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.
nfd?
Here's the way I make them. I tried several ways and we like this one best:
Stuffed Bell Peppers
1 pound ground beef
1/2 cup uncooked long grain white rice (cooked according to package directions)
6 green bell peppers
1 (15 ounce) cans tomato sauce
1 tsp. Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 and 1/4 cups shredded sharp Cheddar cheese (divided)
salt and pepper to taste
Preheat oven to 350 degrees F.
Remove and discard the tops, seeds, and membranes of the bell peppers. Chop 1/4 cup of the tops, chop, and set aside.
Put the cleaned peppers in a large pot and simmer for 5 minutes, uncovered. Invert and drain.
In a skillet over medium heat, crumble and brown the beef, chopped peppers, onion. Add the Worcestershire sauce, seasonings, cooked rice and 8 ounces of the tomato sauce. Heat through. Remove from heat and stir in 1 cup of the shredded cheese.
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.)
Spoon an equal amount of the beef mixture into each hollowed pepper. Top with the remaining tomato sauce and shredded cheese.
Bake 1 hour in the preheated oven 35 minutes.
try this
SHRIMP STUFFED BELL PEPPERS
1/4 lb. butter
1/2 lb. shrimp, chopped in half
1/2 c. chopped celery
1/2 c. chopped onions
1 c. cooked rice
1 tsp. tomato paste
8 med. bell peppers
1/2 c. bread crumbs
Salt and pepper to taste
Cut off tops and center of bell peppers and put in cold water. Bring to boil and boil for 10 minutes. Drain and set aside.
Stuffing: Melt butter in pot; add onions, celery, and tomato paste. Let cook until onions are wilted. Add shrimp and cook about 6 minutes. Add rice and season to taste. Mix well. Fill each pepper with stuffing. Cover with bread crumbs and put on flat pan. Place in 350 degree oven for 15 minutes.
or
HAM STUFFED BELL PEPPERS
1/4 c. butter and 1 tbsp.
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, crushed
1 1/2 c. ground cooked ham
1 (7 1/2 oz.) can tomatoes, chopped
1 1/4 c. cracker crumbs
1 egg, beaten
1 tsp. sugar
1/8 tsp. ground red pepper
2 slices American cheese
4 green bell peppers, halved
In large skillet melt the 1/4 cup butter. Add onion, celery, garlic. Cook until tender. Add ham, tomatoes. Bring to boil and simmer about 10 minutes or until liquid is reduced. Stir in 1 cup of the cracker crumbs, the egg, sugar and red pepper.
In large pan cook pepper halves in boiling water with a dash of salt for 3 or 4 minutes. Drain well and fill halves with ham and vegetable mixture. Arrange peppers in 13 x 9 x 2 inch baking dish. Cover with foil. Bake at 350 degrees for 15 minutes.
Combine remaining crumbs and 1 tablespoon melted butter. Top peppers with mixture. Put on 1/4 slice American cheese to each pepper. Return to oven and bake another 20 minutes.
Enjoy
Stuffed Peppers
4 bell peppers, halved and cooked until tender
2 c. Ground cooked ham
3/4 c. Crumbled Ritz crackers
1 small minced onion
2 eggs
1/2 c. whole kernel corn
1/2 tsp. celery seed
1/2 tsp. black pepper
Place the pepper halves in a shallow baking dish and fill with a mixture of the ham, crackers, onions, eggs, corn, celery seed and black pepper. Salt to taste and add 1/2 cup water in the dish. Cook at 350 degrees for 40 minutes.
This is how we do it down in South Louisiana!!
Shrimp Stuffed in Bell Peppers
Ingredients:
6 bell peppers
2 c. shrimp, cleaned and cooked
1 c. bread crumbs
2 eggs, beaten
1/3 c. milk
3 Tbsp. Butter
3 Tbsp. chopped celery
1 Tbsp. chopped onion
1 Tbsp. chopped bell pepper
1 tsp. salt
1/8 tsp. black pepper
1 Tbsp. Worcestershire
Cut off tops and remove seeds from peppers. Cook pepper shells in boiling water for five minutes and then put into cold water. Cut shrimp slightly. Combine with eggs, crumbs and milk. Sauté chopped ingredients in butter for 3 minutes and add to shrimp mixture. Add seasonings and stuff into pepper shells, putting a few bread crumbs and a dot of butter on each top. Back 30 to 40 minutes at 375 degrees.
STUFFED GREEN PEPPERS
1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
salt
pepper
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half
Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes.
I hope you like this one !!!
LOUISIANA FRIED STUFFED BELL PEPPERS
2 lg. onions, finely diced
1 clove garlic, finely diced
2 1/2 sticks butter
1 1/2 lbs. shrimp
1 lb. fresh white lump crab meat
4 c. bread crumbs
1 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
1 c. green onions and tops, finely chopped
1/2 c. parsley, chopped
5 lg. bell peppers
BATTER:
2 eggs, beaten
6 oz. milk
1 c. cracker meal
1 c. fish-fry (Zatarain's)
Cooking oil
In heavy iron pot saute onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes. Add bread crumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool. Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.
Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal. Fry in oil at 375 degrees until golden brown and hot throughout. Freezes well. Serves 15.