Hearty Stuffed Bell Peppers Recipes

CLASSIC STUFFED PEPPERS

Steps:

• Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
• Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
• Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
• Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
• Garnish with parsley before serving.

STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
• Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
• Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

HEARTY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Slice off the stem end of peppers and reserve for another use.
• Remove the seeds and membranes from the peppers and rinse peppers inside and out.
• To parboil, use the microwave as follows.
• Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes.
• Repeat with remaining peppers.
• Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
• Meanwhile, brown ground beef in a large skillet with onion and garlic.
• Drain off fat.
• Add rice, half of tomato sauce, salt, and pepper; stir and heat until well combined.
• Quickly stir in the cheese.
• Fill each pepper with the beef mixture.
• Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
• Bake for 45 minutes, then uncover and bake for an additional 15 minutes.
• These may be frozen.