Stuffed Bellpepper?!
I think the lady had put some salsa sauce in it but I am not 100% sure.
Answers: I was at a party a few weeks ago and I had the by far best stuffed bellpepper I have ever had in my entire live. The problem was that I couldn't ask for the recipe. Anyone out there with a good recipe?
I think the lady had put some salsa sauce in it but I am not 100% sure.
Yes there is salsa in it!! Here is an amazing recipe for it I got this off of google and used it myself lol
Ingredients Stuffed Bell Pepper Recipe:
* 4 medium bell peppers
* 1/2 pound lean ground beef
* 1/3 cup finely chopped red onions
* 1 cup whole kernel corn, drained, thawed if frozen
* 3/4 cup green tomatillo salsa
* 1/2 cup cooked rice (leftover rice will do)
* 2 tablespoons chopped fresh parsley
* 1 teaspoon garlic powder
* 1/4 teaspoon chili powder
* 1/4 teaspoon ground cumin
* salt and pepper, to taste
Directions:
Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; allow peppers to drain.
In medium skillet, brown ground beef with onions. Add remaining ingredients; simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with beef.
Cover dish with foil and bake at 350° for 35 to 40 minutes. Serve with additional tomatillo salsa or tomato salsa, if desired.
P.S if you dont like rice it doesnt really make a difference I didnt put rice in mine.
INGREDIENTS:
4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
1/2 pound lean ground beef
1/3 cup finely chopped red onions
1 can (16 ounces) fat free refried beans
1 cup whole kernel corn, drained, thawed if frozen
3/4 cup Rosarita green tomatillo salsa
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
PREPARATION:
Directions for stuffed peppers.
Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper toweling to drain
Yum, I'll be looking at this post for some recipes myself. But coconut stuffed roasted bellpeppers are yummy too!
These stuffed peppers are made with Mexican ingredients.
INGREDIENTS:
4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
1/2 pound lean ground beef
1/3 cup finely chopped red onions
1 can (16 ounces) fat free refried beans
1 cup whole kernel corn, drained, thawed if frozen
3/4 cup Rosarita green tomatillo salsa
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
PREPARATION:
Directions for stuffed peppers.
Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper toweling to drain. In medium skillet, brown ground beef with onions. Add remaining ingredients; simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with beef and refried bean mixture. Cover dish with foil and bake at 350° for 35 to 40 minutes. Serve with additional tomatillo salsa or tomato salsa, if desired. Stuffed peppers serve 4.
Stuffed Bell Pepper (Stuffed Capscicum)
Ingredients:
Bell Pepper or Capscicum - 2 nos
Parmesan cheese: 4 tablespoons
Stuffing:
------
Oil for sauting
Garlic and Ginger grated : 2 tablespoons
Curry leaves sliced into very thin pieces
Green chili minced : 2 teaspoon (according to your taste)
Tomato cut finely : one tomato
Onion cut into very small pieces: 1 large onion
Spices: Cinnamon powder , Garam Masala
Lima beans (you can add other veggies too) : 1 cup
Salt
Cooked Rice : 2 cups
Method:
1. Cut the top of the bell pepper very carefully. Dont discard it as its to be used as the lid while cooking the bell pepper. Scrape and clean the inside of the peppers carefully. You can cut these into very small pieces and dd it to the stuffing mix later.
2. Keep the bell peppers aside. In another vessel, heat oil and saute the stuffing mix in the order shown by stirring after each ingredient is added.
3. Add the shredded Parmessan cheese at the bottom of the bell pepper. Then add the stuffing till the brim. Spread cheese at the top and cover with the top of the bell pepper which was cut earlier. Place all the peppers in a cooker and steam until peppers turn soft and pale and the stuffing is cooked. It might take around 20 minutes or less. You can also cook it in a preheated oven at 350 F for 30 minutes. Serve it hot with raita
1)After cleaning the Bell Pepper
2)Filling the stuffing
3)Finally topping with cheese
4)Putting the pepper lid back
5)Ready to get cooked
6)All cooked to be eaten
7)The cheese topping all melted while cooking
STUFFED BELL PEPPERS AMERICAN STYLE
1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
Pour tomato sauce mixture over and around stuffed bell peppers.
Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Serves 4.
An easy and foolproof way is to use chilli con carne and cooked rice mixed together, then add a good splash of hot sauce or salsa. Stir in some grated Monterey Jack and that should be delicious. In fact, I might make this tonight, as I have some chilli in the fridge! Make sure the filling is fairly moist, but not too loose, because the juices come out of the pepper when it's cooked. Put the lids back on the peppers before baking to stop them drying out, then sprinkle more cheese on when cooked. Serve with crisp salad and sour cream/guacamole. Right, I'm going food shopping, see you later!