Do you have a recipe......?!
Answers: for a different type of stuffed bell pepper? I like the ground beef, but I want a little extra kick to it. Do you anything like that?
Mexican Beef- and Bean-Stuffed Peppers
1 1/2 cups Fiber One? cereal
2 cups tomato puree (from 28-oz can)
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped (1/2 cup)
1 cup red kidney beans (from 19-oz can), drained, rinsed
1 can (4.5 ounces) Old El Paso? chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired
1. Heat oven to 350oF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.
2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.
3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.
nfd?
try adding Salsa into it along with some spanish rice which is yummy
Try stuffed tomatoes. Basically the same thing goes in them but the taste is different. Pretty good.
I always put hot sauce in my stuffed peppers along with everything that I put in meat loaf (which is a family recipe otherwise I'd give it out). But it's great. Hint: I use breadcrumbs and barley instead of rice and some wostechire sauce in the meat marinade, and a little sausage with the beef.
If you need any other recipes I have a ton and would love to trade. I've been collecting and making my own recipes since I was 8 years old. :)
Try spicy shrimp and rice.
Both of these are good. I like them better than ground beef.
Chrizo stuffed bell peppers
INGREDIENTS
6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
1/2 cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup
DIRECTIONS
Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
Bake in preheated oven about 30 minutes.
Stuffed bell pepper with sausage
INGREDIENTS
1 pound Italian sausage
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 sausage 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 sausage , 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.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.
You could play around with my standard stuffing mix.
You could also use some herbed cooked rice.
Try sauteeing the ground beef with bacon. Add fresh chopped onion and garlic, salt and pepper. Top with cheese when they're done and let it melt over the top and sides.
You can also substitute ground turkey. It adds a unique taste without changing the integrity of the dish.
Try using ground pork or ground pork sausage...it has a completely different flavor....use basmati rice instead of white rice too