Stuffed Bell Peppers Ala Frey Recipes

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

STUFFED BELL PEPPERS

Steps:

• Pasta is small, almost rice-like. Boil 1 cup water, plus the can of chicken stock, add pasta. Don't cook thoroughly, as it will continue to cook in the peppers. Ala dente!
• Strain, put in a bowl, retain the liquid from the pasta. Add the chopped tomatoes to the pasta. Grate 2 zuchinnis, and put into the bowl. Chop the parsley and put into bowl. Chop onion and garlic,with the Extra Virgin Olive oil, add minced beef, and brown, then strain, and put in bowl. Stir all together.
• Put aside. Put peppers into a pan with 3" sides.
• Now, cut the tops off the peppers, clean out. If pepper won't stand erect, skim a little of the skin off the bottom, and it should stand. Spoon mixture into the peppers, make sure that you fill it right to the top as it will fall a little while cooking. Put them into the pan, and pour in the reserved liquid from the pasta. Put in preheated 400F oven for 50 minutes. Then, take out, and put aside until you are nearly ready to serve. Sprinkle tops with the rest of the Parmesan cheese, and put it under broiler, for a minute. Serve.

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

STUFFED BELL PEPPERS ALA FREY

Steps:

• Wash peppers. Cut them in half at the stem. Clean the seeds and membrane from then and place them in a 9x13 pan.
• Wash the zucchini and cut them into quarters and finely slice them.
• Heat the oil in a large skillet.
• Saute the zucchini, mushrooms, celery, zucchini, onion and garlic until the vegetables are softened.
• Set aside and cool.
• While vegetables are cooling, mix well the ground beef, eggs, bread crumbs, garlic granules, paprika, salt and pepper.
• When veggies are cool, mix into the ground beef mixture.
• Evenly distribute the beef amongst the pepper halves in the pan.
• Pour Sauce over all.
• Cover pan with foil.
• Bake for 1 hour at 350 degrees.
• Check to see if peppers are done to your desire tenderness.
• If not continue cooking uncovered until the peppers are done.