Inside Out Stuffed Green Bell Peppers Recipes

Steps:

• Boil broth and pour over rice in greased 9 x 13 " pan.
• Brown meat with pepper and onion. Drain well.
• Add sauce and pour over rice.
• Sprinkle with cheese.
• Bake at 350 degrees for 45 minutes uncovered.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients. , Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.

Steps:

• In a skillet, brown beef. Drain.
• Transfer to a greased 2-quart casserole dish.
• Add the next 8 ingredients.
• Cover and bake at 350°F for 1 hour or until rice is tender.
• Uncover and sprinkle with the cheese.
• Return to the oven until cheese melts, about 5 minutes.

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.

Steps:

• Wash the peppers thoroughly.
• Remove the tops, seeds, and rinse the inside of the pepper.
• Set the usable portion of the peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand.
• Sprinkle in salt and pepper to taste.
• Slowly pour in the rice, while mixing by hand.
• Mix thoroughly.
• Stuff the meat and rice mixture into the peppers.
• Coat the bottom of 1 or 2 large pots with oil.
• Place the stuffed peppers into the pot (s) leaving a 2 inch space at the top of the pot.
• Pour in tomato juice until peppers are covered.
• If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours.
• Stir every 20 to 45 minutes.
• Juice will reduce to a thick sauce.
• You can tell that the peppers are done when they are splitting at the sides.

Steps:

• Grease an 11 x 7-inch baking dish or a casserole dish.
• Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
• Discard the stems and chop the pepper tops.
• Heat oil in a large skillet over medium-high heat.
• Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
• Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
• Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
• Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
• Equally fill each pepper cavity with the beef/rice mixture.
• Place the peppers in prepared baking dish.
• Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
• Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
• Tent loosely with heavy foil.
• Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
• Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
• **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.

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.