Kittencals Stuffed Green Bell Peppers Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
• Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

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:

• 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.

Steps:

• Cut the green peppers in half, top to bottom, and clean out the seeds and core.
• Pre-cook the peppers about 1/2 way done. I used the microwave about 4-5 minutes. Set them aside.
• Dice the onions and saute until translucent.
• Add the ground beef, salt and pepper to taste, and cook until done.
• Add the diced tomatoes with the juice to the ground beef mixture and cook for about 5 minutes.
• In a large mixing bowl, mix the ground beef mixture, and the rice together.
• Add about 3/4 of the the can of V8 juice, and the Catsup with the mixture.
• Taste test the mixture and adjust salt and pepper if needed.
• Stuff each of the Green Pepper halves with the ground beef/Rice mixture.
• Add the remaining mixture to the bottom of the casserole dish and push each of the stuffed Green Peppers in the casserole.
• Pour the remaining V8 juice over the Stuffed Green Peppers and rice mixture.
• Cover with aluminum foil and bake at 350 F for 30 to 35 Minutes.

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:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened.
• Add in garlic and cook stirring for 2-3 minutes.
• Season with black pepper and salt.
• Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper.
• Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using) on top of the cheese.
• Cover with the remaining toasted half of the roll.
• Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds).

Steps:

• In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
• Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
• Mix in the taco seasoning (if using) cook stirring for 2 minutes.
• Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
• Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
• At the end of cooking add in the rice and heat through.
• Ladle into bowls then sprinkle cheddar cheese on top.