Stove Top Stuffed Peppers Recipe 455 Recipes

STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)

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.

STUFFING STUFFED PEPPERS

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.

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 BELL PEPPERS

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.

STOVE TOP STUFFED GREEN PEPPERS.

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.

MOM'S TOP-OF-THE-STOVE STUFFED BELL PEPPERS

Steps:

• Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
• Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
• Fill each pepper half with meat mixture.
• Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
• Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
• Serve over cooked white rice.
• Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.