STUFFED JACK-O-LANTERN BELL PEPPERS
My own stuffed bell pepper recipe with a festive twist for Halloween.
Provided by stepperanddaniel
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
- Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
- Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 23.3 g, Cholesterol 78.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 752.2 mg, Sugar 8.3 g
ROTEL STUFFED PEPPERS
I made this over the weekend and it turned out really yummy. You can turn up the heat depending on the type of rotel tomatoes you use. I used original and it had enough heat for me. Enjoy.
Provided by Jenny Powers
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees
- 2. Slice the peppers in half and seed. Place them in to a casserole dish that has been prepared with cooking spray, Cover with foil and place the halves into the oven for 30 minutes. Remove and place on top of the stove until filling is ready.
- 3. In a skillet brown the ground beef and onions.
- 4. Add 1 can of rotel tomatoes and half of the second can. Reserve the remaining half. Add tomato sauce, garlic, Zatarains and pepper to taste. Simmer for 15 minutes.
- 5. Add rice, stirring well and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes.
- 6. Fill peppers and spoon the remaining rotel over the filling. Cover back up with the foil and bake for 45 minutes.
- 7. Remove peppers from the oven and top with cheese. Return to the oven covered with foil for 15 minutes. Remove when the cheese is melted and enjoy.
MEXICAN STUFFED PEPPERS WITH RANCHERO SAUCE
There are a few steps to this stuffed peppers recipe, but don't let them scare you off. These stuffed peppers are fantastic. The filling for the bell pepper is worth making this recipe alone. It's meaty and full of chunks of onion and bell pepper that add tons of flavor. You will have a bit of filling left over but don't worry,...
Provided by Michelle Crawford
Categories Beef
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Cut tops off bell peppers and de-seed. Save tops.
- 2. Place the peppers in a large pot of hot water and allow them to cook a bit on medium-low heat until tender while everything cooks, about 10 minutes. Not soggy, you still want them to stand.
- 3. Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
- 4. Brown and drain grease. Preheat the oven to 350.
- 5. Add the taco seasoning, tomato sauce, and 2 tomato sauce cans of water to the meat. If too dry, add a little bit of extra water. The goal is the consistency of a Mexican jambalaya. If desired, you can add a bit of chili powder and cumin. Let simmer for the flavors to meld together.
- 6. Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
- 7. Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
- 8. Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
- 9. Add the can of Rotel tomatoes and keep stirring.
- 10. A little at a time, add the 3 cups of chicken broth until all blended and until it starts to thicken. You may not need all the broth.
- 11. Place the peppers in a 9X13 baking dish. Then fill them with the meat and rice mixture, almost overfilling them (you may have some mixture leftover).
- 12. Next, pour some of the ranchero sauce over each pepper.
- 13. As an option, add a slice of American cheese over each pepper.
- 14. Pour the remaining ranchero sauce in the baking dish to flood the pan.
- 15. Bake for about 30 minutes.
ROTEL STUFFED BELL PEPPERS
I grew up on my Moms stuffed bell peppers. I tried many times to recreate her recipe but never could master the mix. One day I decided just to mix up some of my favorite ingredients and this is what I came up with. Every time I make it, my family is always wanting more. I prefer to make it with the orginial Rotel cause I like...
Provided by Thedford Byrum
Categories Beef
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Cut the tops off the peppers and clean out the pulp and the seeds. Add bell peppers to the boiling water and cook for 15 minutes.
- 2. While the peppers are parboiling, cook the cup of long grain white rice as per the directions on the package.
- 3. Brown the sausage in a large frying pan and crumble the sausage when done. Add in the 2 cans of rotel, the garlic salt and the chili powder to the sausage and stir. Add the cooked rice to this mixture and mix all ingredients well.
- 4. Spoon the sausage mixture into the peppers and layer the cheese. You should end up with 2 layers of mixture and 2 layers of cheese with the cheese ending on top. Cook for 30 minutes at 350 degrees. Sometimes I add dollop of sour cream to each pepper before serving.
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