Stuffed Peppers With Beef Rice Spinach And Cheese Recipes

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

CHEESE AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 300 degrees F.
• Slice off the tops of the peppers.
• Wash the peppers and remove the cores and seeds.
• Stand the pepper cups upright in a saucepan containing 1/2.
• cup boiling water.
• Cover tightly and allow to steam for 5 minutes.
• Remove and drain.
• In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
• Divide the mixture and stuff each pepper.
• Stand the peppers in a loaf pan or cupcake tins.
• Bake for about 15 minutes, until the filling is hot and the cheese melts.