Baked Stuffed Capsicums Or Bell Peppers Recipes

BAKED CAPSICUM (BELL PEPPERS)

Steps:

• Pre-heat oven to gas mark 4/180C/350°F.
• In a bowl, mix the tuna, black olives, grated garlic, chopped parsley and breadcrumbs until you have a smooth mixture.
• Season with salt and pepper.
• Cut the peppers in half and remove the seeds but leaving the stalks intact (they are not edible but they do look attractive and they help the pepper halves to keep their shape).
• Stuff each half with 3-4 tbsp of the mixture.
• Place on a well-greased baking tray.
• Drizzle the top with olive oil and bake the capsicums in top shelf of the oven for about 45-50 minutes.
• Remove from oven and transfer them onto a serving dish, with all the juices from the tray poured over the peppers.
• Drizzle with a little more of olive oil if desired.

BAKED STUFFED BELL PEPPERS

Steps:

• Preheat your oven to 350°F.
• In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
• Use your hands to mix ingredients well.
• Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
• *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
• Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
• Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
• After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
• Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
• Serve along side freshly baked bread and a salad, enjoy!

BAKED STUFFED CAPSICUMS OR BELL PEPPERS

Steps:

• Preheat oven to 180°C.
• Cut tops off capsicums and keep aside. Remove seeds and membranes. Cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes Drain.
• Cook rice or pasta.
• Fry garlic and onion in oil until soft.
• Add tomatoes.
• Cook 10 minutes.
• Remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
• Fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
• Place in greased baking dish 35-40 minutes.

BAKED STUFFED PEPPERS

Steps:

• Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
• Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
• Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
• Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

T.V.P. STUFFED CAPSICUMS/BELL PEPPERS

Steps:

• add the gravy powder, black pepper, and oregano to the T V P. add the boiling water stirring well then add the Worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
• in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. Add the T V P to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°C.
• Prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the T V P mixture.
• When the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
• Serve with mixed green salad and enjoy!
• VEGANS BEWARE. Worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the Worcestershire so if not using you will want to add to taste.
• PLEASE NOTE ABOUT T V P.
• In America you can get T V P frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in Australia you can find T V P at the supermarket but its cheaper at the health food store (go figure!) and sadly I've not been able to find the frozen T V P trust me I've looked.
• Btw - in the United Kingdom T V P is sometimes known as soya mince.