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
MOM'S TOP-OF-THE-STOVE STUFFED BELL PEPPERS
Make and share this Mom's Top-Of-The-Stove Stuffed Bell Peppers recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
- Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
- Fill each pepper half with meat mixture.
- Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
- Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
- Serve over cooked white rice.
- Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.
Nutrition Facts : Calories 443.2, Fat 16.3, SaturatedFat 6.2, Cholesterol 129, Sodium 1454.3, Carbohydrate 44.6, Fiber 4.9, Sugar 21.6, Protein 31.3
STOVE TOP STUFFED BELL PEPPERS
Make and share this Stove Top Stuffed Bell Peppers recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stem ends of the peppers and remove the seeds.
- Mix the remaining ingredients, except for the parsley.
- Fill the peppers with the meat mixture.
- Place them in a deep kettle with about 1 inch of water.
- Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
- Garnish with sprigs of parsley.
Nutrition Facts : Calories 347, Fat 19.7, SaturatedFat 7.5, Cholesterol 132.1, Sodium 846.4, Carbohydrate 16.9, Fiber 3, Sugar 7.8, Protein 25.5
MOM'S STUFFED BELL PEPPERS
Make and share this Mom's Stuffed Bell Peppers recipe from Food.com.
Provided by Noni Suzanne
Categories Meat
Time 50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 421.6, Fat 20.5, SaturatedFat 12.7, Cholesterol 61.8, Sodium 970, Carbohydrate 42.9, Fiber 7, Sugar 15.4, Protein 19.6
MY MOM'S STUFFED BELL PEPPERS
This is my Mom's recipe. It's an easy dish to make. You can also cook this in the oven using a casserole dish at 400° covered for around 35-40 minutes, or you could cook in a Nesco style oven roster. You could also spice it up by using cayenne or crush red pepper flakes
Provided by plove53
Categories One Dish Meal
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 514.9, Fat 5.2, SaturatedFat 1.9, Cholesterol 70.5, Sodium 2270.1, Carbohydrate 109.9, Fiber 11.8, Sugar 46.9, Protein 14.8
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