Moms Stuffed Bell Peppers No Meat Recipes

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

MOM'S STUFFED BELL PEPPERS (NO MEAT)

Steps:

• Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
• Mix rice with cubed cheese, set aside.
• Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
• Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.

MINCEMEAT RECIPE #3947527459 - NO MEAT

Steps:

• In small batches, pulse all the dried fruits in a food processor until very finely chopped.
• Melt butter in a large pan.
• Add all ingredients except 1/2 c of brandy and nuts.
• Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
• Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.

STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)

Steps:

• Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
• Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
• In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
• Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
• Fill each one of the peppers with the cooked buckwheat filling.
• Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut tops off bell peppers, making a bell pepper "bowl".
• Remove seeds and membrane, rinsing well under cold water.
• Par-boil peppers for approximately 5 minutes.
• Remove peppers from boiling water and place in a 9 x 13 baking dish.
• Brown ground beef and drain any excess fat.
• Add chopped onion to ground beef, stirring every few minutes.
• Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
• While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
• When rice is done, add to meat and onion mixture.
• Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
• Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
• Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
• Bake at 350 for approx 20 minutes.
• NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
• I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
• I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.