Porcupine Peppers Recipes

PORCUPINE PEPPERS

Steps:

• Heat oven to 350 degrees F. Lightly coat a 9X9" glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish. In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce. Mix with a large spoon until well blended; set aside. Cut peppers from top to bottom, into 4 or 5 large strips. Place half of the peppers on the bottom of the baking dish. Spoon half of the meat mixture, spreading evenly, over peppers. Repeat with remaining peppers and meat mixture. Cover and bake 45 minutes.

PORCUPINES

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

PORCUPINE BELL PEPPERS

Steps:

• Mix ground beef, tomatoes, rice, paprika, celery salt and Worcestershire sauce in a large bowl until well blended.
• Cut each pepper lengthwise into 4 or 5 large strips.
• Place half the peppers on the bottom of a lightly greased 9 inch baking dish.
• Spoon half the beef mixture over, spreading evenly.
• Repeat with remaining peppers and meat mixture.
• Bake, covered, at 350 until beef is cooked and peppers are tender, about 45 minutes.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

PORCUPINE PEPPERS

Steps:

• Preheat oven to 350℉ (180℃). Lightly coat a 9 x 9-inch glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish. In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce. Mix with a large spoon until well blended; set aside. Cut peppers from top to bottom, into 4 or 5 large strips. Place half of the peppers on the bottom of the baking dish. Spoon half of the meat mixture, spreading evenly, over peppers. Repeat with remaining peppers and meat mixture. Cover and bake for 45 minutes.

STUFFED PEPPERS/PORCUPINE MEATBALLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Mix meat, rice, seasoning, onion and egg in bowl. Cut top of peppers off and clean out the ribs with a spoon. Stuff peppers with meat mixture and put into small roaster standing up. Mix water and soup, pour over peppers. Cover and bake 50 minutes. For porcupine meatballs, use the same meat mixture but roll each meatball in extra rice. Arrange meatballs in roaster and pour soup mixture over meatballs and bake for the same amount of time as peppers.

PORCUPINE PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly coat a 9 x 9-inch glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish.
• 3. In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt and worcestershire sauce.
• 4. Mix with a large spoon until well blended; set aside.
• 5. Cut peppers from top to bottom, into 4 or 5 large strips.
• 6. Place half of the peppers on the bottom of the baking dish.
• 7. Spoon half of the meat mixture, spreading evenly, over peppers.
• 8. Repeat with remaining peppers and meat mixture.
• 9. Cover and bake for 45 minutes.