I Coulda Had A Stuffed Pepper Stuffed Peppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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.

Steps:

• Preheat oven to 350.
• Cut the stems off the peppers, remove the seeds and membranes from inside, then rinse well with water to wash. Set aside.
• If you choose to use the lemon juice and sugar, combine them with the vegetable juice cocktail and set aside.
• In a bowl, add the ground beef, onion, salt, pepper, rice, egg, 3 tablespoons of water and ½ cup of the vegetable juice cocktail mixture. Mix until very well combined.
• Stuff each prepared pepper with 1/6 of the meat mixture. Place the stuffed peppers, cut side up, in a baking dish that will hold the peppers in one layer but keep them fairly close together.
• Pour the remaining juice mixture around the peppers. It should come to about 2/3 up the sides of the peppers.
• Spoon just a bit of the juice onto the meat in each pepper and place in the oven.
• Bake for about an hour (longer if you've used larger peppers), basting every 10 minutes or so, until the meat is cooked through, the rice is soft, and the sauce has thickened up a bit. It should look more like sauce at this point than juice.
• Serve and enjoy.
• Note: You can also prepare this on top of the stove in a covered skillet or an electric skillet. After adding the juice, bring to a boil, then lower the heat, baste, cover and simmer, and continue basting every 10 minutes or so until done.

Steps:

• Cut the tops off peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water; set aside. Remove stems from pepper tops and chop enough of the tops to measure 1/3 cup. (Save remaining peppers for another use.), In a large skillet, brown ground beef over medium heat; drain if necessary. Add the onion, cabbage, carrot, zucchini and reserved chopped peppers; saute until tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, rice, brown sugar, basil and pepper. Bring to a boil. Reduce heat; simmer for 20 minutes or until rice is tender. , Stuff hot meat mixture into peppers; warm in the microwave if necessary. Serve immediately.

Steps:

• Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
• In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
• Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
• Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
• Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
• Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

Steps:

• Preheat oven to 375 degrees.
• Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
• While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
• Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
• Serve with a nice tossed salad for a complete meal.
• Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.