Hot Stuffed Bell Peppers Recipes

HOT STUFFED BELL PEPPERS

Steps:

• Remove tops and seeds from peppers and blanch for 5-7 minutes.
• Heat vegetable oil in skillet.
• Add onions, garlic, some chopped pepper from tops and fry until soft.
• Add the meat, oregano, salt, bay leaves and Tabasco sauce and fry until meat is cooked.
• Stir in flour, stock, ketchup and bring to boil.
• Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
• Preheat oven to 350.
• Discard bay leaves from mixture, spoon into peppers and place in a greased baking dish.
• Bake for 40 minutes.
• While peppers are baking make the sauce.
• Put cream cheese, cream, salt and cayenne into a pan and simmer until mixture is smooth, stirring constantly.
• Do not boil.
• Pour the hot sauce over the peppers and cook until sauce is bubbling and starting to brown, about 15 minutes.
• Serve immediately.

STUFFED HOT PEPPERS

Steps:

• Core hot peppers. Take out as many seeds as possible. Be very careful!
• Mix the rest of the ingredients and stuff peppers.
• Place on a baking sheet and a few tablespoons of olive oil over the peppers.
• Bake at 250 F for 45 minutes. Ready to eat or freeze.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

SIMPLE AND EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
• Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
• Bake in preheated oven 30 minutes.

STUFFED HOT PEPPERS

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
• Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.