Looking for Stuffed Bell Pepper Recipe?

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!

Try going to www.allrecipes.com and entering search subject. You'll get several recipes that are all a little different.

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.

Stuffed Green Bell Peppers

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.

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.

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.

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 just make them the way I usually do and then add a package of crumbled Feta cheese. Makes all the difference in the world!

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.

I adapted a one dish dinner recipe from Albertson's to stuff my peppers.

1 box Rice-a-Roni Spanish Rice

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.

I usually use my meatloaf recipe that calls for chili sauce. At least my family likes my meatloaf now.

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.