GRANDMA'S SIMPLE STUFFED BELL PEPPERS
Make and share this Grandma's Simple Stuffed Bell Peppers recipe from Food.com.
Provided by Dont Touch The Buns
Categories Brown Rice
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cut the tops off the peppers and discard seeds and membranes.
- Boil peppers for 5 minutes. Remove and stand upright in a 13x9 casserole dish.
- Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like).
- Cook ground beef and onions until meat is browned.
- Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt.
- Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir.
- Cover and simmer until rice is tender (approximately 15-30 minutes).
- Stir in 1 cup shredded cheese.
- Stuff peppers with the meat and rice mixture.
- Bake uncovered for 20 minutes at 350°F.
- Top peppers with remaining cheese and bake and additional 5-10 minutes.
GRANDMA'S STUFFED PEPPERS
This recipe has been in the family for generations - with some ingredient updates through the years. This is certainly one of my comfort foods
Provided by Kevin_P1
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mix first 8 ingredients well.
- Cut green peppers in to quarters (or thirds - depending on size of peppers).
- Fill cut peppers with the meat mixture.
- In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
- Add the additional 1/2 cup of water
- Arrainge filled pepper in the bottom of the pan.
- Spoon sauce over pepper.
- Cover and back foe 2 hours.
Nutrition Facts : Calories 385.1, Fat 18.6, SaturatedFat 7.1, Cholesterol 108.1, Sodium 1218.7, Carbohydrate 29.4, Fiber 4.4, Sugar 12.5, Protein 26.2
GRANDMA'S STUFFED PEPPERS
Amounts of ingredients will vary based on the number of peppers you want. If making closer to 10 peppers, use 2 8-oz bags of mozzarella cheese and 2 jars of pasta sauce.
Provided by Mustafas Cook
Categories White Rice
Time 3h30m
Yield 6-10 peppers, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Clean peppers thoroughly inside and out.
- Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted.
- Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego.
- Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
- Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan.
- After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.
Nutrition Facts : Calories 545.7, Fat 14.6, SaturatedFat 5.8, Cholesterol 120.2, Sodium 565, Carbohydrate 74, Fiber 7.3, Sugar 13.1, Protein 28.3
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