Stuffed Bell Pepper Stew Recipes

SLOW-COOKED STUFFED PEPPER STEW

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain., In a 6-qt. slow cooker, combine sausage mixture, green peppers, brown sugar, beef base, salt, pepper, tomato sauce, tomatoes and tomato juice. Cook, covered, on low until vegetables are tender, 4-5 hours., Stir in rice. Cook, covered, until rice is tender, 15-20 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

STUFFED BELL PEPPER STEW

Steps:

• In a Dutch oven brown beef and drain off fat.
• Add the peppers to the browned meat and sauté for 3-5 minutes.
• Cook rice following instructions on box.
• Stir in the rest of the ingredients accept the rice. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
• Pour into bowls and top with mozzarella cheese if desired.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.