Moms Stuffed Bell Peppers Recipes

MOM'S STUFFED BELL PEPPERS (NO MEAT)

Steps:

• Remove tops from bell peppers (retain), remove seeds. Boil bell peppers and tops in large pan of salted water for 5 minutes. Remove, drain, cool. Arrange in baking dish.
• Mix rice with cubed cheese, set aside.
• Saute onion in butter, stir in flour. Add milk, boil and stir until thick and smooth. Remove from heat and combine with rice mixture. Stuff bell peppers, and cover each with it's stem top.
• Pour 1/4" water in bottom of pan, then bake at 350 degrees for 25-30 minutes.

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.

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.

MOM'S STUFFED PEPPERS

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.

MY MOM'S STUFFED BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds; set aside.
• In a large bowl mix chopped meat, egg, salt and pepper, then add the cooked rice.
• Add 1 can tomato soup to chopped meat mixture.
• Stuff all peppers with chopped meat mixture.
• Place stuffed peppers up side up into the Dutch oven.
• Place the rest of the tomato soup in the Dutch oven (you do not want to cover peppers - just enough to go a little above half way up the peppers).
• Cook at high until boiling.
• Simmer for around 1 hour or until meat is cooked through (basting occasionally).
• Serve over rice.
• Enjoy.

MOMS EASY STUFFED BELL PEPPERS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membrane. Cook in boiling salted water for 2 minutes; Invert and drain thoroughly.
• Combine ground beef, rice, 1/3 cup of spaghetti sauce, onion, and garlic salt. Divide into 4 portions; stuff peppers.
• Place in casserole; pour remaining spaghetti sauce over top.
• Bake at 350° for 30 minutes. Sprinkle with Parmesan cheese.