Sassy Savory Stuffed Peppers Recipes

SASSY SAVORY STUFFED PEPPERS

Steps:

• 1. In a bowl mix the yum yum meat {recipe bonfire yum yum bites on JAP } with the Rotel.
• 2. Add about 4 ounces of the shredded cheddar cheese to the meat and mix.
• 3. Poke a few holes in the bottom of the peppers.
• 4. Fill the bell peppers with the meat and put into a crock pot.
• 5. Top with the remaining cheddar cheese.
• 6. Pour ½ of the can of the ginger ale in the bottom.
• 7. Bake on high until the peppers are soft. Baking time will vary because the filling is already cooked, we like the peppers not quite soft so I'll probably cook them for an hour or so. Cooking time will depend on how soft you like your peppers.

SAVORY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; invert on paper towels. , In a bowl, combine meat, oats, onion, mushrooms, egg, salsa and seasonings. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Spoon tomato sauce over peppers. Bake, uncovered, at 350° for 1 hour or until heated through.

A-1 SAVORY STUFFED BELL PEPPERS

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.

SASSY SOUTHWEST STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

SAVORY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Place cut and seeded peppers in boiling water for five minutes.
• Run under cool water to stop the cooking process and set aside.
• In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
• Add Gimmie Lean or other soy product and cook 5 minutes.
• Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
• Add rice and spices and cook another 5 minutes.
• Add wine and cook five more minutes.
• Keep mixture on low heat until you are ready to stuff the peppers.
• In the meantime, heat the sauce.
• Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
• Cook on medium heat for about 10 minute.
• Now you are ready to stuff the peppers!
• Be creative!
• Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
• Pour tomato sauce on each pepper and serve!

SAVORY STUFFED BELL PEPPERS

Steps:

• Pour boiling water over rice and soak the rice for 30 minutes (or longer).
• Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
• Stuff the pepper halves with the mixture.
• Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
• Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).