Stuffed Green Peppers With A Kick Recipes

SIMPLE STUFFED GREEN PEPPERS

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

STUFFED GREEN PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut the tops off of green peppers and set aside. Remove seeds from inside peppers.
• 3. In a large pot of gently boiling water, parboil peppers and tops until they are tender. Remove and place peppers cut side down in an 8x8 glass pan to allow peppers to drain and cool slightly.
• 4. Brown ground beef with onion, then drain
• 5. Mix spices and tomato sauce together in small bowl or measuring cup for easy pouring
• 6. In a large bowl, combine cooked beef and onions, cooked rice, cheddar cheese and salt and pepper to taste
• 7. Add sauce gradually until the mixture is completely moist, but not soupy. There may be some leftover sauce
• 8. Place green peppers right side up in the baking dish. Using a small serving spoon or soup spoon, begin stuffing peppers with rice mixture. Gently press stuffing down as the pepper is filled. Fill all of the green peppers then place the top on each like a hat
• 9. Add ½ inch of water to the baking dish. Bake at 350 degrees until the stuffed peppers are hot. The tomato sauce will be bubbly and the cheese will be melted

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

STUFFED GREEN PEPPERS WITH A KICK

Steps:

• Cut the tops off the green peppers. Discard the seeds and membranes. Chop enough of the tops to equal 1/2 to 3/4 cup and set aside.
• Cook the cleaned peppers in boiling salted water for 5 minutes. Drain and rinse with cold water to stop the cooking process. Invert to drain and dry with paper towels if necessary. Sprinkle the insides with a little salt.
• In a skillet coated with cooking spray or 2 tbls. olive oil cook the ground turkey, chopped onion, and the chopped green pepper until the turkey is cooked through and the vegetables are a little soft. Ground turkey can overcook quickly so be careful not to brown it like you would for ground beef. Drain off any excess liquid that has accumulated.
• Add the tomatoes and green chilis, uncooked rice, water, salt, and Worcestershire sauce. Bring to a boil and reduce heat. cover and simmer for about 18 minutes or until rice is tender. Stir in the shredded cheese. Adjust the seasonings if necessary.
• Place the peppers in a 13x9 baking dish. Stuff them with the meat mixture. cover with foil and bake in a 350 degree oven for 30 minutes.
• *optional: once the peppers are stuffed top them with whatever spaghetti sauce you have on hand, cover with foil and then bake. This is my favorite way!

SPICY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

STUFFED GREEN PEPPERS

Steps:

• Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
• In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
• Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
• Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
• In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
• Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

KELSEY'S FAVORITE STUFFED GREEN PEPPERS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
• In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
• Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
• Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

CLASSIC STUFFED GREEN PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

KICKIN STUFFED PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
• Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
• Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

DI'S STUFFED GREEN PEPPERS

Steps:

• Chop reserved green bell pepper tops and measure out 1/4 cup.
• Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
• Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.