Sams Salsa Stuffed Bell Peppers Recipes

SALSA STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
• While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
• Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
• Serve with a nice tossed salad for a complete meal.
• Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

SALAD-STUFFED PEPPERS

Steps:

• Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
• Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
• Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
• Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
• Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
• Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

SAM'S SALSA STUFFED BELL PEPPERS

Steps:

• Heat oven to 350 degrees.
• Cut green peppers in half length wise and discard seeds and membrane, place in a 9x13 inch pan.
• In a large bowl mix ground beef, egg, milk, breadcrumbs, 1 cup of cheese, onion, garlic, Italian seasoning, salt and pepper.
• Fill peppers with meat mixture.
• Combine soup and salsa and spoon over stuffed peppers.
• Bake covered for 45 minutes.
• Uncover and sprinkle with remaining cup of cheese.
• Bake uncovered for an additional 15 minutes.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.

SAMMY'S STUFFED BELL PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.