STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 26
Steps:
- In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
STOVE TOP STUFFED BELL PEPPERS
Make and share this Stove Top Stuffed Bell Peppers recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stem ends of the peppers and remove the seeds.
- Mix the remaining ingredients, except for the parsley.
- Fill the peppers with the meat mixture.
- Place them in a deep kettle with about 1 inch of water.
- Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
- Garnish with sprigs of parsley.
Nutrition Facts : Calories 347, Fat 19.7, SaturatedFat 7.5, Cholesterol 132.1, Sodium 846.4, Carbohydrate 16.9, Fiber 3, Sugar 7.8, Protein 25.5
STUFFED PEPPERS ON STOVE TOP
Steps:
- First boil water in a large pot because we will be cooking our peppers for a few minutes before filling them. I'm using 2 red and 2 green bell peppers. I like to cut them in half lengthwise and fill them, they cook faster this way. Take all the seeds and pith out. Leaving the stem on is pretty for presentation. Put the peppers in boiling water and cook for 5 minutes. Drain and set aside
- Next, we'll make a quick tomato sauce. Heat up a pan and pour in 2 tablespoons olive oil. Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp Italian seasoning, crush it in your hands, ¼ tsp red chili flakes for a little heat, mix this just for a few seconds. Add 2 cups of tomato sauce. Add ¼ tsp salt and 1 tsp sugar. Bring this to a boil and let it simmer, just for 5 minutes. Taste and add more salt or sugar if necessary. Turn the heat off and set it aside.
- Now we'll cook the meat. Heat up a pan and add 3 tablespoons olive oil. I'm adding 1.5 cups of chopped onion and 5 large garlic cloves or 2 tablespoons. A little salt. Sautee this until golden brown. Add ½ tsp dried oregano, crush it in your palms, ½ tsp dried thyme leaves, 1 tsp paprika, Stir that for a few seconds. Add ¼ tsp of red chili flakes. Add the meat, I'm using 1 pound of ground turkey. You can use chicken or any other ground meat you'd like. ½ tsp salt. Mix this really well and let it cook. Make sure to break up the meat once in a while. While the meat is cooking, I'm grating 1 large potato peeled. 1.5 cups of grated potatoes. Once the meat is cooked, add the potatoes, ½ tsp salt and a pinch or two of chili flakes. Stir and cook for 5 minutes. Adjust the salt according to your taste. After 5 minutes, pour in 1 cup of the sauce and ¼ cup of grated parmesan cheese. Turn off the heat and mix well.
- Get a large pan that will fit all of the peppers. Pour in ½ cup of the remaining sauce and a few tablespoons of water. That should cover the bottom of the pan. Put the peppers in. Stuff each pepper with the meat mixture. Turn the heat on. Pour the remaining half cup of sauce over the peppers. You'll start to hear the peppers pop a little, the liquid on the bottom of the pan has started boiling, turn down the heat to medium low, put a cover on and cook for about 30 minutes. Check after 15 minutes and adjust the heat if you need to. After 30 minutes, check the filling, the potatoes should be cooked. The peppers will be tender but not completely falling apart. You can cook this longer or shorter depending on how firm you like the peppers. You can add more parmesan on top before serving. If you want to add shredded cheese like cheddar or mozzarella, you can do that and put the cover on just to melt the cheese.
STOVE TOP STUFFED GREEN PEPPERS.
I think this was the actual meal that snagged my husband 22 years ago..I make this for my 11 year old and she loves it. I keep the seasonings to a minimal because that is how the kids like it. You can add whatever seasonings that you want, any cooked rice. It is versatile. I like it on the stove because it is not greasy like in...
Provided by Michelle Flory
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Cut tops off Green peppers and rinse. In a large mixing bowl, Combine raw meat mixtures. Add seasoning and Worcestershire sauce and egg. 1 cup of cooked rice, Mix well. Scoop into green pepper cups almost to the top.
- 2. In a 5 qt Dutch Oven or pasta pot, add 29 ounce can of Tomato Sauce. Add reserved seasonings. Mix well. Wash and cut potatoes in to cubes. Leaving the skin on. Mix well.
- 3. Place the stuffed peppers into the mixture sitting upright. Add Potatoes on top of peppers Cook with a lid on medium for about 45 Minutes. When the potatoes are tender, it is usually done. I would not go any less than 45 minutes.
- 4. When it is done, Place a pepper on the plate, cut it down the middle, place some of the potato mixture with sauce on top of the pepper. Add sprinkle of Mozzarella cheese.. ENJOY.
STUFFING STUFFED PEPPERS
Reuse some of your leftover stuffing-though we can't imagine how you'd possibly have any left-with our Stuffing Stuffed Peppers. Slice some bell peppers in half, load them up with stuffing, shredded turkey and cheese. Bake our Stuffing Stuffed Peppers and enjoy another Thanksgiving leftovers use.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
- Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
- Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
STUFFED GREEN PEPPERS
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. -Helen Englehart, Maplewood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 9g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1565mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 7g fiber), Protein 27g protein.
STOVE TOP UNSTUFFED GREEN PEPPERS
We liked stuffed Green Peppers so much I thought I would make it in easier to serve. I think it has a better taste this way. I also like the way it reheats better.
Provided by Braunda
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown Lean Ground Beef (Drain if needed).
- Add Onion,Garlic,Green Pepper.
- Add Tomato Sauce,Garlic Powder,Garlic Pepper,Salt,and Pepper.
- Add Cooked Rice and Canned Mushrooms.
- Heat though.
Nutrition Facts : Calories 322.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1221.2, Carbohydrate 27.2, Fiber 3.1, Sugar 7.1, Protein 26.8
MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top section of the peppers off and discard.
- Remove seeds and rinse the inside of peppers.
- Parboil peppers until slightly tender.
- Saute onions in butter until tender.
- Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
- Stuff each pepper with the ground beef mixture.
- Place stuffed peppers in a stock pot or dutch oven.
- Combine crushed tomatoes and tomato soup and pour on top of the peppers.
- Sprinkle the remaining sauteed onions on top of peppers.
- Bring to a boil and then reduce heat.
- Stir GENTLY occasionally.
- Simmer for about 45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
BELL PEPPERS.... STOVE TOP BEEF-STUFFED RED OR GREEN PEPPERS
In this recipe try to buy chunky peppers with flat bottoms! That way, they are much less likely to tip over while filling and transporting to the stove top!
Provided by Timothy H.
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture.
- Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.
Nutrition Facts : Calories 431.9, Fat 20.6, SaturatedFat 7.8, Cholesterol 125.8, Sodium 1236.6, Carbohydrate 33, Fiber 3.9, Sugar 10.3, Protein 28.9
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