STUFFED PEPPERS WITH BROKEN MEATBALLS AND RICE
Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.
Provided by Rachael Ray : Food Network
Time 1h35m
Yield s: 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
- Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
- Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
- Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.
STUFFED PEPPERS STYLE MEATBALLS
Kind of an "inside-out" style of stuffed peppers. I came up with this recipe to use up the tomato juice I had left over after making stuffed peppers. If you want more flavor in your tomato juice, try dicing up some extra bell pepper and add to the tomato juice while the meatballs cook up.
Provided by Meekocu2
Categories Meat
Time 40m
Yield 3 meatballs per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together ground beef, garlic, onion, green pepper, egg and bread crumbs.
- Form into one inch size balls.
- Add tomato juice to a large pot or skillet.
- Add meatballs to tomato juice.
- Cook over medium-low heat until meatballs are thoroughly cooked, about 30 minutes.
- Serve over cooked white rice.
MOM'S MEATBALL-STUFFED PEPPERS
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Bring a pot of water to a boil and add salt. Cut off the lids of the peppers and reserve. Seed and derib the peppers, leaving them whole. Cut a small slice from the bottom of each pepper so it will stand upright. Add the peppers and lids to the pot of boiling water and cook until softened, about 10 minutes. Drain and let cool.2. In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, the 1 tablespoon salt, the 1/2 teaspoon pepper, and 1 cup of the water. Knead the water into the meat mixture with your hands. Add another 1/2 cup water and knead again. By now the mixture should feel smooth, with no grittiness left, and have a very soft texture.3. Sprinkle the insides of the peppers with salt and pepper. Spoon a little tomato sauce into the bottom of each pepper and divide the meat mixture among them. Put upright in a flameproof baking dish and pour the remaining tomato sauce over and around the peppers. Top each pepper with its lid. Cover the dish tightly with a lid or aluminum foil lined with waxed paper or parchment paper. Bake until the peppers are soft and the filling has cooked through, about 1 hour.4. Uncover the dish, remove the pepper lids, and dust the top of each pepper with about 1 teaspoon gremolata. Turn the oven to broil and place the peppers under the broiler just until browned, about 1 minute. Replace the lids and serve hot, warm, or at room temperature.TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 2 days, or freeze for up to 1 month.TO REHEAT: If frozen, thaw in the refrigerator. Reheat in a preheated 350°F oven until heated through.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
MOM'S STUFFED PEPPERS
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Provided by Adriana Trigiani
Categories HarperCollins Bell Pepper Ground Beef Dinner Parmesan Garlic Parsley
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
- Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.
MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
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