A 1 Savory Stuffed Bell Peppers Recipes

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SAVORY STUFFED BELL PEPPERS



Savory Stuffed Bell Peppers image

The meat filling is very flavorful, with ketchup giving it sweetness and complexity. Instead of peppers, you can make porcupine meatballs or stuffed tomatoes.

Provided by Anya4405

Categories     One Dish Meal

Time 2h10m

Yield 12 stuffed pepper halves, 6 serving(s)

Number Of Ingredients 12

6 green bell peppers, halved and seeded
3 lbs ground beef (not lean)
1/2 cup long grain white rice
1 medium onion, chopped finely
1 celery rib, chopped finely (with leaves, if any)
3 garlic cloves, crushed
3 tablespoons parsley, chopped
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon ground black pepper (or more)
1/4 teaspoon cayenne (or more)
1 cup ketchup
2 cups chicken broth

Steps:

  • Pour boiling water over rice and soak the rice for 30 minutes (or longer).
  • Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
  • Stuff the pepper halves with the mixture.
  • Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
  • Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).

SAVORY STUFFED BELL PEPPERS



Savory Stuffed Bell Peppers image

I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks,

Provided by Lindsey Lawrence

Categories     Grains

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 quarts boiling water
4 bell peppers, halved lengthwise and seeded (half green, half red)
1 1/2 teaspoons olive oil
1 medium red onion, chopped
5 garlic cloves, finely chopped
1 (14 ounce) package Gimmie Lean sausage flavor (or another soy meat flavor product)
2 cups rice, brown if desired
2 teaspoons dried thyme
4 fresh basil leaves, chopped
1/2 cup white wine
1 (25 ounce) jar tomato sauce
1 (14 1/2 ounce) can Italian stewed tomatoes
1 bay leaf
4 fresh basil leaves, chopped

Steps:

  • Preheat oven to 375°F.
  • Place cut and seeded peppers in boiling water for five minutes.
  • Run under cool water to stop the cooking process and set aside.
  • In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
  • Add Gimmie Lean or other soy product and cook 5 minutes.
  • Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
  • Add rice and spices and cook another 5 minutes.
  • Add wine and cook five more minutes.
  • Keep mixture on low heat until you are ready to stuff the peppers.
  • In the meantime, heat the sauce.
  • Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
  • Cook on medium heat for about 10 minute.
  • Now you are ready to stuff the peppers!
  • Be creative!
  • Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
  • Pour tomato sauce on each pepper and serve!

Nutrition Facts : Calories 258.7, Fat 1.6, SaturatedFat 0.3, Sodium 590.1, Carbohydrate 53.8, Fiber 3.9, Sugar 8.2, Protein 5.7

A-1 SAVORY STUFFED BELL PEPPERS



A-1 Savory Stuffed Bell Peppers image

Make and share this A-1 Savory Stuffed Bell Peppers recipe from Food.com.

Provided by looneytunesfan

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1/4 cup onion, chopped
1 (12 ounce) can whole kernel corn (drained)
1 (8 ounce) can tomato sauce
1 cup cooked rice
1/4 cup A.1. Original Sauce (steak)
1/4 teaspoon black pepper
6 green peppers

Steps:

  • In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
  • Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
  • Cut tops off of peppers; remove seeds.
  • Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
  • Bake at 350* for 30 to 35 minutes or until peppers are done.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS



Savory Stuffed Onions, Mushrooms, Sausage and Bell Peppers image

These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)

Provided by Aroostook

Categories     Vegetable

Time 1h

Yield 42 serving(s)

Number Of Ingredients 20

24 mushroom caps
3 large sweet onions, sliced 1/4 in thick
3 -4 sweet peppers or 3 -4 hot peppers, halved horizontally & seeded
1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
8 ounces cream cheese
3 -5 tablespoons melted butter
1 cup bulk sausage
1/2 cup celery
1 cup onion
oregano
basil
1/2 teaspoon poultry seasoning
salt
pepper, to taste
3 cups Italian style breadcrumbs
3 tablespoons olive oil
2 cups grated parmesan cheese or 2 cups romano cheese
1 tablespoon garlic powder
2 beaten eggs
water, enough to moisten

Steps:

  • Divide stuffing into three bowls.
  • In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
  • Sauté a cup of minced onion in butter or cooking spray.
  • Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
  • Preheat oven to 350°F.
  • Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
  • Add 1 (8-ounce) package cream cheese, softened.
  • Mix well and stuff pepper halves.
  • Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
  • Stuffed Onions: Brush onions with olive oil.
  • Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
  • Top onion slices with a mound of stuffing and place on a baking sheet.
  • Drizzle a bit of butter on top and sprinkle w/ grated cheese.
  • Bake 20-25 minutes.
  • Stuffed mushrooms: Remove stems from mushrooms.
  • Chop stems fine.
  • Coat mushroom caps with oil and set aside.
  • Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
  • Stuff caps with mixture.
  • Place mushrooms on baking sheet.
  • Drizzle tops with a bit of butter and a sprinkle of grated cheese.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1

SAVORY STUFFED PEPPERS



Savory Stuffed Peppers image

The filling for these stuffed peppers is loaded with meat, mushrooms and herbs. I like to serve them with cooked pasta or rice.-Catherine Faubert, Embrun, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

6 medium green peppers
1 pound ground beef, cooked and drained
1/2 pound ground pork, cooked and drained
1 cup quick-cooking oats
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1 egg, beaten
1 tablespoon salsa
1 tablespoon hot pepper sauce
2 garlic clove, minced
1 teaspoon each dried basil, oregano, thyme, Italian seasoning and parsley flakes
1/2 teaspoon pepper
2/3 cup tomato sauce

Steps:

  • Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; invert on paper towels. , In a bowl, combine meat, oats, onion, mushrooms, egg, salsa and seasonings. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Spoon tomato sauce over peppers. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 317 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 236mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.

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