Moms Best Stuffed Green Bell Peppers Recipes

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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.

MOM'S STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350.
• Blanch peppers in boiling water for 5 minutes. Remove and place in glass baking pan. Set pan aside.
• Cook meat and onion in skillet on medium heat until meat it browned, then drain excess liquid.
• Add salt, pepper, oregano, tomato sauce, and beef broth. Simmer for 15 minutes, stirring occasionally.
• Mix in parsley.
• Stuff green peppers with meat mixture.
• Cover pan with tin foil and bake for 15 minutes.
• *Uncover, top each pepper with 1/4 cup of cheese (optional), and bake for another 5 minutes. (*uncover and cook even if you do not add the cheese).
• Serve each pepper over 1 cup of rice.

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut tops off bell peppers, making a bell pepper "bowl".
• Remove seeds and membrane, rinsing well under cold water.
• Par-boil peppers for approximately 5 minutes.
• Remove peppers from boiling water and place in a 9 x 13 baking dish.
• Brown ground beef and drain any excess fat.
• Add chopped onion to ground beef, stirring every few minutes.
• Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
• While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
• When rice is done, add to meat and onion mixture.
• Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
• Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
• Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
• Bake at 350 for approx 20 minutes.
• NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
• I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
• I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.

STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.