Macaroni And Hot Dog Stuffed Bell Peppers Recipes

MAC AND CHEESE STUFFED PEPPERS

Steps:

• For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
• Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
• For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
• For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
• Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
• When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the 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 for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

PASTA STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
• Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
• Serve garnished with fresh basil.

MACARONI AND HOT DOG STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350.
• Cut green peppers in half, discarding seeds.
• In large sauce pan over high heat cook peppers in boiling salted water for 5 minutes; drain.
• In a large bowl, blend cream cheese with sour cream and milk until smooth.
• Stir in onions, 1/2 teaspoons.
• salt, dry mustard and garlic powder.
• Stir in sliced hot dogs and cooked macaroni.
• Spoon macaroni mixture into pepper halves.
• Place prepared peppers into a 13x9 baking dish that has been sprayed with cooking spray; cover Bake for 25 minutes.
• Remove cover and sprinkle with the shredded cheese.
• Return to oven for 10-15 minutes or until cheese is melted.

PASTA-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
• Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
• Add onion to bacon grease & cook until softened; pour off excess fat.
• Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
• Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
• Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
• Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
• Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.