Italian Stuffing With Peppers Recipes

ITALIAN STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees.
• To prepare the peppers, trim about 1/4-inch from tops of bell peppers. Snip around the core and then remove it. Place snug into a baking dish just large enough to fit the peppers.
• Brush or spray the inside of each pepper with olive oil and season with salt and pepper. Roast the peppers until just undercooked and firm (about 15 minutes).
• Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and saute until translucent (around 4-5 minutes). Add the garlic and cook another minute.
• Add beef season with salt and pepper then let cook until browned. Break up the beef and toss it with onions and continue to cook another 2 minutes, Remove from heat, drain off excess fat if necessary.
• Stir in tomatoes and crush them with a spoon or potato masher. Mix in the cooked rice, parsley, basil, and oregano.
• Taste for seasoning and if needed, season with salt and pepper to taste.
• Spoon the mixture evenly into the roasted peppers. Sprinkle with parmesan cheese bake 20-25 minute or until the peppers are tender and the tops are crisp and golden. Serve warm.

STUFFED PEPPERS ITALIAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
• Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
• Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

ITALIAN STUFFING WITH PEPPERS

Steps:

• Heat oven to 350°F.
• Melt butter in medium skillet on medium heat. Add peppers and onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and chicken broth in large bowl until blended. Add stuffing mixes, cheese and cooked vegetables; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray
• Bake 30 min. or until heated through.

ITALIAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.