Pennys Stuffed Bell Peppers Recipes

STUFFED PEPPERS WITH COUSCOUS

Steps:

• Brush the peppers with olive oil and place in a baking dish
• Bake in an oven for 15-20 minutes at 200 degrees C until soft
• Meanwhile, place the couscous in a bowl
• Pour over boiling water to about 1cm above the couscous
• Allow to stand for 5 minutes
• Stir the tomatoes into the couscous
• Add the almonds and basil leaves and stir
• Add the olives and stir
• Crumble the cheese in and stir
• Spoon the mixture into the peppers, dividing it evenly between the pepper halves
• Spoon any excess over the top
• Bake in the oven for about 20 minutes at 160 degrees C
• Serve immediately

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

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

CLASSIC STUFFED BELL PEPPERS

Steps:

• Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions).
• OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through.
• Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
• -OR-.
• MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese.
• Serve with grated Parmesan cheese at the table. Makes 6 servings.

CHEESY STUFFED BELL PEPPERS

Steps:

• Cut off portion of tops of bell pepper, and remove seeds, and membranes.
• Place in roaster with salted water and boil.
• Cook 10 minutes so they will be only partially done.
• Drain and set aside to cool.
• In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
• Remove from the heat and add 1 cup cheese and mix well.
• Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
• Pour remaining can of tomatoes over top and around peppers.
• Bake uncovered at 350 degrees for 25 minutes.
• Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

PERFECT STUFFED BELL PEPPERS

Steps:

• Core and clean peppers and cook in hot water for approximately 5 minutes. Remove from water, stand upside down and drain.
• Sprinkle inside with salt.
• Brown beef and onions in hot oil. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Simmer 5 minutes.
• Stir in 1 cup cheese and stir until almost melted.
• Stuff peppers and top with additional cheese.
• Bake approximately 25 minutes in 350 oven.
• Note: I usually add about 1/4 cup water to the baking dish just prior to put it in the oven. Also, if you think the whole pepper is to large, you can cut it in half and stuff them that way.
• Note #2: My grandson doesn't like to find a "chunk" of tomato in his pepper -- so if he's going to be around for the meal (his favorite one), I'll put the stewed tomatoes in my food processor and give them a couple whirls just to break up any large pieces of tomato.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
• Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
• In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
• Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
• Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
• Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
• Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

PENNY'S STUFFED BELL PEPPERS

Steps:

• Cut the tops off of the peppers and scoop out seeds and membranes.
• Chop tops of peppers and onions, & garlic.
• Sauté until limp, 6 or 7 minutes.
• Add crumbled up meat and brown.
• Salt and pepper all the way through the process.
• Add herbs and ½ of the parsley and stir, cook on low to absorb herb flavors then set aside to cool.
• In a large bowl combine meat mixture, rice, cheeses, 1 Cup of Marinara, chopped spinach, remainder of parsley, and eggs.
• Mix and spoon into peppers.
• Put remainder of Marinara in saucepan with red wine and stir then place stuffed peppers in the sauce.
• Make sure the peppers fit snugly.
• Cover and cook on low simmer until the peppers are soft, about 30 minutes.
• Spoon sauce over peppers just before serving.

STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
• Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
• Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

UNSTUFFED PEPPERS

Steps:

• In a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.
• Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.
• Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.
• Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.