Alis Stuffed Green Peppers Recipes

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

GREEK-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
• Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
• Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
• Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

VEGETARIAN STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
• Bake in preheated oven until peppers soften, about 45 minutes.
• Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

KELSEY'S FAVORITE STUFFED GREEN PEPPERS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
• In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
• Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
• Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

DI'S STUFFED GREEN PEPPERS

Steps:

• Chop reserved green bell pepper tops and measure out 1/4 cup.
• Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
• Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

STUFFED GREEN PEPPERS II

Steps:

• In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
• Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
• Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

CLASSIC STUFFED GREEN PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

ALI'S STUFFED PEPPERS

Steps:

• 1. Carefully cut tops off peppers, remove stems, and set tops aside. Clean out seeds.
• 2. Brown meat well in large skillet; remove from heat.
• 3. Add remaining ingredients (onion through chili powder) to ground beef and mix. Stuff peppers with this mixture.
• 4. In large pot combine tomato soup and water. HERE COMES THE COOLEST PART: Place pepper tops (flat side down) on the bottom of pot; set stuffed peppers ON tops to hold them steady and prevent peppers from spilling.
• 5. Simmer, covered, for two hours.
• 6. Spoon sauce over peppers when serving.