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
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
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
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
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.
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