Beef Kidney Bean Stuffed Red Bell Peppers Au Gratin Recipes

BEEF & KIDNEY BEAN STUFFED RED BELL PEPPERS AU GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Saute onions in butter or margarine until tender.
• Add well drained beans, tomato sauce, rice, oregano, and salt and blend together well Stuff halved, cleaned peppers with mixture.
• Place on well oiled cookie sheet or shallow baking dish.
• cover and bake for 50 minutes until peppers are tender.
• Top each pepper with grated cheese.
• Bake about 5 minutes, until cheese melts.

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

Steps:

• Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
• Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
• In 10-inch skillet, cook beef and onion 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.
• Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

STUFFED RED PEPPERS

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

CLASSIC BEEF STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
• Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
• Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

BEEF & BAKED BEANS STUFFED BELL PEPPERS

Steps:

• Cut peppers in half lengthwise, remove seeds.
• Cook 5 minutes in boiling water.
• Drain.
• Sauté celery, onion, and garlic in butter until tender.
• Remove from pan.
• Brown ground beef in same skillet.
• Stir in sautéed vegetables, beans and barbecue sauce.
• Fill peppers.
• Place in shallow baking dish.
• Bake at 350°F for 20 minutes.
• Top with cheese.
• Bake 10 minutes more.

BAKED PEPPERS AU GRATIN

Steps:

• Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
• Coat a roasting pan with the olive oil.
• Add the peppers and remaining ingredients. Toss to coat.
• Roast at 400 degrees for 40 minutes.