|
|
|
04/29/2009
After the peppers finish baking, remove them from the pan. Stir 1 cup sour cream into the pan drippings. Return the peppers to the pan, serve the sauce over the peppers. This makes any stuffed pepper recipe sooo good.
By Linda (Guest Post)
05/28/2008
I usually use my meatloaf recipe that calls for chili sauce. At least my family likes my meatloaf now.
By kerry. (Guest Post)
05/26/2008
I adapted a one dish dinner recipe from Albertson's to stuff my peppers.
1 box Rice-a-Roni Spanish Rice
1 small jar hot sauce
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
4 bell peppers
shredded cheese
Prepare rice according to package directions using hot sauce to taste as part of the liquid measurement. Meanwhile, cut off the tops of bell peppers, seed and blanch. Drain well. When rice is done, stir in beans and corn. Stuff peppers with mixture and top with cheese. Bake until heated through, about 10 minutes at 350. These4 also freeze well. Just wrap tightly with plastic wrap and store in freezer bag. Microwave after unwrapping for a quick meal.
By Jenny (Guest Post)
05/23/2008
I make mine Greek style. I brown some beef (or use leftover taco meat), boil some rice and combine this with spaghetti sauce. Then, I crush in some feta cheese. I hollow out the peppers, fill with the meat/rice/cheese mixture and place in a pyrex pan. Then, I water down some of the spaghetti sauce and pour that so it is half-way up the peppers, and drizzle the peppers with olive oil (lots of it). Cook as usual. They turn out very moist.
By
05/23/2008
I just make them the way I usually do and then add a package of crumbled Feta cheese. Makes all the difference in the world!
By Mary (Guest Post)
05/22/2008
UNSTUFFED PEPPERS...
Instead of stuffing the peppers, I cut the peppers into bite size pieces, parboil, and then mix with the seasoned meat-rice mixture. Place in a greased pan. I pour sauce on top; and then place uncooked bacon on top. Cover and bake at 350 degrees about 50 minutes or until done. Uncover the last 10 minutes. Tastes better reheated the next day. This is my family's favorite.
By
05/22/2008
Here's the recipe I always use. Not only are these peppers delicious but easy to make!
Microwave Stuffed Peppers
1 pound of ground chuck
&frac; cup instant rice
1 egg, beaten
1 medium onion, chopped
1 can (15 oz) tomato sauce
&frac; cup catsup
1 Tbsp Worcestershire Sauce
1 tsp salt
&frac; tsp pepper
3 large peppers cut in half lengthwise
1/3 cup water
1 Tbsp sugar
Mix together ground chuck, rice, egg, onion, &frac; cup tomato sauce, catsup, worcestershire sauce, salt and pepper. Arrange pepper halves in a baking dish. Fill with meat mixture. Mix together remaining tomato sauce, water and sugar. Pour over green peppers. Cover with a tight fitting lid or plastic wrap. Microwave on medium high for 20 to 25 minutes until meat is no longer pink and peppers are tender.
Note: you can use smaller peppers but then you will need to have morehow ever many to use up meat mixture. This will re-heat and freeze nicely.
By Tina (Guest Post)
05/22/2008
<b>Stuffed Green Bell Peppers </b>
1 lb lean ground beef or sirloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
4 large bell peppers
1 -2 cans tomato soup (Do not add water to soup)
1 cup instant rice or regular long grain rice (Cooked)
aluminum foil
Steps
1. Preheat oven to 425°F.
2. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for bell peppers.
3. Preheat sauté pan on medium-high for 2-3 minutes.
4. Place ground beef, salt, pepper, garlic powder, and Italian seasoning in sauté pan. Cook for 7-10 minutes until brown, and all pink is gone. Stir frequently, breaking meat up into small crumbles as it cooks. Drain well.
5. Wash bell peppers; cut tops off and remove seeds. Trim bottom of bell peppers evenly. (This will help peppers to stand upright.) Add peppers to boiling water, cover and boil for 3-5 minutes.
6. Stir cooked and cooled rice into meat mixture.
7. Using tongs, remove bell peppers and stand upright in 8-inch baking dish.
8. Remove meat mixture from heat and pack each bell pepper with mixture, mounding the top. Cover with foil and bake for 15 minutes. Serve.
By velsgal (Guest Post)
05/21/2008
I have a fun easy one that you don't have to cook. I use the red, yellow and orange sweet peppers. Seed them and cut into quarters. Next crush one sleeve of saltine crackers. Add shredded cheese ( a handful or two) and just enough mayo to make it stick together. Fill the peppers and a quick easy healthy snack. I hope you enjoy this! God bless you.
By Ashley (Guest Post)
05/21/2008
Try going to www.allrecipes.com and entering search subject. You'll get several recipes that are all a little different.
By
05/20/2008
I just made stuffed peppers for the first time and they were great. I used ground turkery breast (husband dieting and getting blood pressure under control) about a cup or so low sodium chicken stock (I found out that Rachel Ray's is lower in everything and beats the other lower sodium name brand), half an onion, a bit of pepper, some parsley, rosemary, and rice (I only buy instant--I always mess up the regular) Sorry, I didn't measure and I only used dry herbs.
The next night--I used the leftover meat in a lowfat wheat tortilla, romain lettue, and South Beach's Diet Ranch dressing...cold and Yummy!
I was reading a blog about freezing green peppers for stuffing. One lady said she freezes the peppers already stuffed, but not cooked. I'm looking a for a great stuffed green pepper with rice and meat not already cooked. Sorta like a meatball and using tomato sauce and no cheese. Thanks so much.
By Leslie
By Deeli
08/25/2011
Whatever recipe you decide to use you'll want to pre-prepare any of the cooked portions of the stuffing, allow to cool, stuff into the peppers and freeze. This first recipe you can switch rice for the barley but adjust the cooking time accordingly. For the second recipe you can simply switch to beef instead of pork.
Tex Mex Stuffed Bell Peppers
Ingredients:
4 large green bell peppers
2 cans (14-1/2 oz.) fire roasted diced tomatoes, drained
1/2 cup tomato sauce
1/4 tsp hot pepper sauce
2 cups cooked pearl barley (I pre-cook the day before if going to be in a time pinch)
1 cup cooked chicken, roughly chopped
1 cup canned garbanzo beans, rinsed and drained
1/2 cup Pepper Jack cheese, shredded
Directions:
Preheat oven to 350 degrees.
Cut peppers in half lengthwise, remove seeds, discard stems and place, cut side up, in a 13 x 9 baking dish.
Combine the diced tomatoes, tomato sauce and pepper sauce in a large bowl. Stir in the barley, chicken and beans and spoon mixture in to the peppers. Cover and bake for 40 to 45 minutes.
Sprinkle with cheese and bake uncovered 5 minutes longer or until cheese is melted.
Pork Stuffed Bell Peppers
Ingredients:
6 green bell peppers, tops cut off and seeded
1 lb ground pork
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz.) can Italian Style Diced Tomatoes, not drained
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/4 cup water (a tad more if needed)
1 cup mozzarella cheese, shredded
2 (10.75 oz.) cans condensed Tomato Bisque Soup
1/2 cup water
Directions:
Preheat the oven to 350 degrees.
In a large skillet, sauté pork and onions for 5 minutes or until pork is browned and then season with salt and pepper. Stir in the tomatoes, Worcestershire sauce, rice and water. Cover and simmer for 15 minutes or until rice is tender. Remove from heat and stir in the cheese.
Stuff each pepper with the pork and rice mixture and place peppers top side up in a baking dish.
Combine soup with 1/2 cup water in a bowl and pour over the peppers. Bake covered for 25 to 35 minutes until almost heated through and then an additional 5 minutes uncovered.
Like ThriftyFun on Facebook
