Stuffed Green Yellow And Red Peppers Recipes

BEST STUFFED BELL PEPPERS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

STUFFED GREEN, YELLOW AND RED PEPPERS

Steps:

• 1. Preheat oven to 375. Spray pan with pam cooking spray. Slice each slice of bacon in half and fry till it is starting to get limp and semi cooked. Take out , set aside and let it drain.
• 2. Wash and dry peppers . Cut each pepper in half , clean and seed. Put in boiling water to soften the pepper a little. Cook for a about 10 minutes or so. DO NOT OVERCOOK. Take out ,drain and let dry before stuffing .(I dry mine out with paper towel). Put peppers in casserole pan.
• 3. In a large bowl crumble ground chuck and ground round ,salt and pepper together . Mix in eggs and half of bottle of ketchup ,onion and green pepper .Mix this until it is blended , add in a little of both crackers till it begins to hold together , yet still sticky. You can add more crackers if needed or more ketchup.
• 4. Mix rest of ketchup with brown sugar for topping at the end of cooking , about the last 5 minutes or so.
• 5. Stuff peppers and top with partially cooked bacon . Cover with foil for about 30 minutes, uncover and continue to cook till done. Take out and put ketchup mixture on top of each pepper and cook a few more minutes. You will need to test to see if done..

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 RED PEPPERS

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

STUFFED GREEN , RED OR YELLOW PEPPERS

Steps:

• 1. Heat the oven to 375°
• 2. Note : sometimes I will use a packaged rice instead of making my own.
• 3. Wash and cut tops off of the peppers and remove the core with the seeds and the veins from the insides of the peppers.
• 4. Place peppers cut side up into a casserole dish.
• 5. Place the hamburger in a large bowl ; add all the seasonings , eggs , tomatoes (with the juice), rice and the Worcestershire sauce and mix until all is combined.
• 6. Stuff each of the peppers with the hamburger mixture.
• 7. Place the peppers in the 375° oven and bake uncovered for 1-1/2 hrs.
• 8. Note : the last 10 minutes of cooking time you can add shredded cheese on the tops of each pepper (if desired) and return to the oven and melt the cheese.
• 9. Note : Cut the extra pepper from the ends that you cut off of the tops and freeze for use in another dish...waste not ..want not!!

SUMMERY STUFFED RED & YELLOW BELL PEPPERS

Steps:

• Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
• Fluff the couscous with a fork, then let it cool to room temperature.
• Meanwhile, slice the tops off the whole peppers.
• Core, seed, wash and drain the peppers.
• If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
• Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
• In a small bowl, combine the lime juice, olive oil and dill and mix well.
• Pour the dressing over the couscous mixture and toss to coat.
• Spoon one-sixth of the couscous mixture into each cored pepper.
• Cover the peppers with plastic wrap and chill until needed.

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE

Steps:

• Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
• Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
• Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
• Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.