Pennys Stovetop Stuffed Peppers 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.

STUFFED PEPPERS WITH RICE RECIPE

Steps:

• Heat the oven to 190 degrees C
• Place the peppers on a baking tray, skin side up
• Brush with about one tablespoon of olive oil
• Bake in oven for 20-25minutes until starting to char
• Meanwhile make the filling
• Heat 1 tablespoon olive oil in a saucepan
• Fry the onion until soft
• Add the garlic and cook for a further minute
• Add the rice, stir and cook for a minute
• Add half the stock
• Add the cumin
• Cook for 10 minutes or so until stock is absorbed
• Add a little more stock
• Add the almonds and frozen peas
• Keep adding stock until rice is soft
• Check peppers and remove from oven when ready - set to one side
• Stir in the grated cheese
• Spoon the rice into the peppers
• Bake in the oven for about 10 minutes
• Serve immediately

STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)

Steps:

• In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.

PENNY'S STOVETOP STUFFED PEPPERS

Steps:

• 1. Remove tops and seeds from peppers. Clean and set aside
• 2. Mix meat with rice, worcestershire sauce, onion, salt, pepper,garkic, Italian seasoning and 1/3 cup tomato sauce from the 15 oz. can. Pour remaining tomato sauce into bottom of the dutch oven.
• 3. Stuff meat mixture into peppers and stand up in a heavy cast iron dutch oven. After removing peelings and stems in canned tomatoes, crush them and mix with the sugar. Pour over the peppers and place the lid on the pot.
• 4. Cook on medium low heat on top of stove for 3 or so hours, until meat and peppers are done. Can be served over additional rice if desired.

STOVE TOP STUFFED BELL PEPPERS

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

STOVE TOP STUFFED GREEN PEPPERS.

Steps:

• 1. Cut tops off Green peppers and rinse. In a large mixing bowl, Combine raw meat mixtures. Add seasoning and Worcestershire sauce and egg. 1 cup of cooked rice, Mix well. Scoop into green pepper cups almost to the top.
• 2. In a 5 qt Dutch Oven or pasta pot, add 29 ounce can of Tomato Sauce. Add reserved seasonings. Mix well. Wash and cut potatoes in to cubes. Leaving the skin on. Mix well.
• 3. Place the stuffed peppers into the mixture sitting upright. Add Potatoes on top of peppers Cook with a lid on medium for about 45 Minutes. When the potatoes are tender, it is usually done. I would not go any less than 45 minutes.
• 4. When it is done, Place a pepper on the plate, cut it down the middle, place some of the potato mixture with sauce on top of the pepper. Add sprinkle of Mozzarella cheese.. ENJOY.

STUFFED PEPPERS ON STOVE TOP

Steps:

• First boil water in a large pot because we will be cooking our peppers for a few minutes before filling them. I'm using 2 red and 2 green bell peppers. I like to cut them in half lengthwise and fill them, they cook faster this way. Take all the seeds and pith out. Leaving the stem on is pretty for presentation. Put the peppers in boiling water and cook for 5 minutes. Drain and set aside
• Next, we'll make a quick tomato sauce. Heat up a pan and pour in 2 tablespoons olive oil. Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp Italian seasoning, crush it in your hands, ¼ tsp red chili flakes for a little heat, mix this just for a few seconds. Add 2 cups of tomato sauce. Add ¼ tsp salt and 1 tsp sugar. Bring this to a boil and let it simmer, just for 5 minutes. Taste and add more salt or sugar if necessary. Turn the heat off and set it aside.
• Now we'll cook the meat. Heat up a pan and add 3 tablespoons olive oil. I'm adding 1.5 cups of chopped onion and 5 large garlic cloves or 2 tablespoons. A little salt. Sautee this until golden brown. Add ½ tsp dried oregano, crush it in your palms, ½ tsp dried thyme leaves, 1 tsp paprika, Stir that for a few seconds. Add ¼ tsp of red chili flakes. Add the meat, I'm using 1 pound of ground turkey. You can use chicken or any other ground meat you'd like. ½ tsp salt. Mix this really well and let it cook. Make sure to break up the meat once in a while. While the meat is cooking, I'm grating 1 large potato peeled. 1.5 cups of grated potatoes. Once the meat is cooked, add the potatoes, ½ tsp salt and a pinch or two of chili flakes. Stir and cook for 5 minutes. Adjust the salt according to your taste. After 5 minutes, pour in 1 cup of the sauce and ¼ cup of grated parmesan cheese. Turn off the heat and mix well.
• Get a large pan that will fit all of the peppers. Pour in ½ cup of the remaining sauce and a few tablespoons of water. That should cover the bottom of the pan. Put the peppers in. Stuff each pepper with the meat mixture. Turn the heat on. Pour the remaining half cup of sauce over the peppers. You'll start to hear the peppers pop a little, the liquid on the bottom of the pan has started boiling, turn down the heat to medium low, put a cover on and cook for about 30 minutes. Check after 15 minutes and adjust the heat if you need to. After 30 minutes, check the filling, the potatoes should be cooked. The peppers will be tender but not completely falling apart. You can cook this longer or shorter depending on how firm you like the peppers. You can add more parmesan on top before serving. If you want to add shredded cheese like cheddar or mozzarella, you can do that and put the cover on just to melt the cheese.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.