THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
LIME JELLO SALAD AKA THE GREEN STUFF
This is a must-have for our holiday dinners. My kids and grandkids call this the green stuff.
Provided by Vicki Butts (lazyme)
Categories Gelatin Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Melt the marshmallows in milk in medium saucepan over medium heat. Stir frequently.
- 2. Pour the milk and marshmallow mixture over lime jello in a large bowl. Stir until dissolved. Stir in cream cheese with beater. Add undrained pineapple. Mix well.
- 3. Cool in the refrigerator for several hours or overnight.
- 4. Blend mayonnaise and cool whip into the jello mixture.
GREEN STUFF ( PISTACHIO PUDDING & PINEAPPLE )
My grandmother used to make this quick dessert for all of our family get togethers. My cousins and I used to fight over the last helping.
Provided by Voiddweller
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine whipped topping, pudding mix and crushed pineapple until fully integrated.
- Mix in marshmallows and let sit for an hour or two or until marshmallows have softened.
Nutrition Facts : Calories 178.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 30.4, Sodium 65.7, Carbohydrate 24.5, Fiber 0.3, Sugar 18.3, Protein 1.7
STUFFED GREEN PEPPERS
These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
- Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
- Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
- Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.
GREEN STUFF ( LIME JELLO FRUIT SALAD )
Our family always has this as a side dish for our meals. It is perfect with hamburgers or any main dish, like "Greggie's Hotdish"! Whenever we bring it to parties, it is gone in a second- Everyone loves Green Stuff!
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Blend cottage cheese, and lime jello together, then fold in Cool Whip until well mixed.
- Fold in the 1 cup of mini marshmallows. (I use about 3/4 cup).
- Drain fruit and fold into mixture last.
- Refrigerate overnight for best flavor.
Nutrition Facts : Calories 184.3, Fat 7.1, SaturatedFat 5.4, Cholesterol 4.6, Sodium 187, Carbohydrate 25.1, Fiber 1.3, Sugar 21.8, Protein 6.8
GREEN STUFF (LIME JELLO, CREAM CHEESE, PINEAPPLE, COOL WHIP)
This recipe has been in our family forever. It can be made in many different variations. Cottage cheese instead of or in addition to cream cheese. Crushed pears or mandarin oranges in place of pineapple. The amount of ingredients seem to not matter much because I often forget how much jello or cream cheese, etc to use but it always tastes great. The only word of caution is NEVER use fresh pineapple in jello because it will not gel.
Provided by Dianna DeCicco
Categories Dessert
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
- Mix cream cheese and pineapple in large bowl.
- Add jello.
- Beat until blended.
- Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
- Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
- Enjoy!
Nutrition Facts : Calories 276, Fat 16.9, SaturatedFat 11.7, Cholesterol 31.2, Sodium 182, Carbohydrate 29.3, Fiber 0.3, Sugar 27.8, Protein 3.6
GREEN STUFF DESSERT
Make and share this Green Stuff Dessert recipe from Food.com.
Provided by Mom of 2 Boys a Gi
Categories < 15 Mins
Time 10m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Drain Maraschino Cherries, chop in half.
- Mix Pudding mix and Cool Whip togeather.
- Add in Pineapple and Cherries.
- Place in freezer safe container, cover.
- Place in freezer.
- Allow one hour defrost time before serving.
- Will keep in tightly sealed container in the freezer for about 6 months.
Nutrition Facts : Calories 170.5, Fat 9.6, SaturatedFat 8.2, Sodium 10.6, Carbohydrate 21.6, Fiber 0.9, Sugar 20.6, Protein 0.6
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