Belas Stuffed Red Bell Peppers Recipes

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Steps:

• For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
• Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
• Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
• For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
• To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.

Steps:

• Preheat oven to 180C degrees.
• Cut peppers in half lengthways, and remove all the seeds and white membrane.
• Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
• Heat the oil in a frying pan and cook onion until soft.
• Add garlic and cook one more minute.
• Add onion and garlic to the rice, along with all the remaining ingredients.
• Mix everything together well, and season with salt and pepper.
• Spoon the rice mixture into the pepper shells, and place them on an oven tray.
• Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
• (Can be made with other coloured peppers).

Steps:

• Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
• Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes.
• Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
• In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
• Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
• After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.

Steps:

• Roast peppers and remove skin.
• Combine meats and cheeses.
• Stir in egg.
• Salt and pepper to taste.
• Stuff peppers with mixture.
• Lay in shallow baking dish.
• Pour a small amount of oil over peppers.
• Bake at 375 til hot, about 10 minutes.
• Cool to warm before serving.

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Steps:

• Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
• Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

Steps:

• Cut the peppers in half lengthwise, leaving the stems and halving them also.
• Remove the seeds and ribs.
• Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
• Drain off the fat.
• Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
• Mix well.
• Stuff this mixture into peppers.
• Mix the hot water and the remaining 1 tsp bouillon granules.
• Pour this into a shallow casserole large enough to hold all the peppers.
• Place the stuffed peppers in the dish.
• (The water in the dish allows the peppers to steam while retaining some of their crispness).
• Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
• Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.

Steps:

• Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
• Drain if necessary.
• Set aside. Cut peppers in half.
• Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
• Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
• Melt butter in small skillet. Add onion, celery, and sunflower seeds.
• Saute until onion is tender.
• Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
• Put about 1/3 cup hot water in bottom of dish.
• (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

Steps:

• Clean, cut and halve peppers; bake in 350 degree oven until tender (I prefer a water bath to maintain moisture).
• Cook couscous according to package directions, using broth instead of water; add salt, pepper, oregano and parsley during this process.
• Add all other ingredients and pack firmly into peppers.
• Bake until tops are toasted and cheese is sufficiently melted.