Old Fashioned Stuffed Bell Peppers Recipe 415 Recipes

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

OLD FASHIONED STUFFED BELL PEPPERS RECIPE - (4.1/5)

Steps:

• Preheat oven to 350F Brown the ground beef in a skillet with the onion and jalapeno (if using) Drain well, blotting away excess fat Add cooked rice, beef mixture, tomatoes, mint,lemon peel, salt and pepper to a bowl If you want the filling to be more compact you can add a beaten egg to the rice mixture before stuffing peppers Mix well You can stuff the peppers one of two ways, either cut them in half vertically and stuff each half or just cut the tops off and stuff the whole thing upright. Fill the cavity of the peppers with the rice mixture, don't pack it too tight Place the peppers upright in a baking pan, for halves place them with the filling mounded upwards Pour 1/2 cup V-8 juice around the peppers - it should come just a little way up the sides but not cover the halves Cover pan with foil Bake at 350 for 50-60 minutes, remove the foil for the last 10 minutes 13.Let cool slightly before serving For Crockpot Use the whole peppers stuffed. Place in the crockpot upright and pour 1/4 cup of V-8 in the crockpot. Cook on low for 6 hours. For Top of the Stove 15.Use the halves. Place filled pepper halves in a large pan and add V-8 to cover the bottom of the pan by an inch. Cover and simmer for 45 minutes or until done, adding more juice as needed. Notes: You can use condensed tomato soup in place of the tomatoes and V-8. It makes a thicker, sweeter sauce. Just add 1/2 can of tomato soup to the rice mixture before stuffing peppers and continue with directions. When the peppers are almost done mix the remaining 1/2 can soup with 1 teaspoon Worcestershire and mix well. Heat thoroughly and spoon over the peppers before serving.

CLASSIC STUFFED BELL PEPPERS

Steps:

• Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions).
• OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through.
• Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
• -OR-.
• MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese.
• Serve with grated Parmesan cheese at the table. Makes 6 servings.