Copycat Stouffers Stuffed Peppers Recipes

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
• Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
• Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

HOMESTYLE STUFFED PEPPERS

Steps:

• Bring a large pot of water to a boil.
• Cook the peppers in boiling water until softened, 4 to 5 minutes.
• Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
• Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
• Preheat oven to 350 degrees F (175 degrees C).
• Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
• Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
• Combine tomato sauce and white vinegar in a bowl.
• Pour tomato mixture over stuffed peppers.
• Top with 2 tablespoons grated Parmesan cheese.
• Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

MOM'S BEST STUFFED GREEN BELL PEPPERS

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.

CHEF JOHN'S STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.