Zesty Stuffed Peppers Recipes

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.

ZESTY STUFFED GREEN BELL PEPPERS

Steps:

• Heat oven to 325 degrees.
• Bring a large pot of water to a boil.
• Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
• When cooked, drain and place in an 8x8inch casserole with high sides.
• Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist.
• Cut tomatoes in quarters, lengthwise.
• Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
• Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
• Bake peppers covered for 25-30 minutes.
• Top with grated cheese and bake 5 minutes more.
• You can substitute tomato juice for the water.

ZESTY STUFFED PEPPERS

Steps:

• In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers. , Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a thermometer reads 160°.

SPICY STUFFED PEPPERS

Steps:

• Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

SPICY CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.

ZESTY STUFFED PEPPERS

Steps:

• In a large kettle over medium-high heat, cook peppers in boiling salted water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add remaining ingredients and mix well. Loosely stuff into peppers. Place in a 9-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until peppers are done and filling is hot.