Lauries Stuffed Peppers Recipes

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LAURIE'S STUFFED PEPPERS

Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious.

Provided by LASELF

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9



Laurie's Stuffed Peppers image

Steps:

  • In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
  • Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
  • Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
  • Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 734.6 calories, Carbohydrate 104.8 g, Cholesterol 75.7 mg, Fat 19.7 g, Fiber 4.4 g, Protein 30.5 g, SaturatedFat 8 g, Sodium 837.5 mg, Sugar 5.6 g

1 pound pork sausage
2 pounds ground beef
1 small onion, chopped
1 dash garlic salt
4 (14.5 ounce) cans diced tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) package uncooked instant rice
6 large green bell peppers
1 cup grated Asiago cheese

STUFFED BABY PEPPERS

Provided by Giada De Laurentiis

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 9



Stuffed Baby Peppers image

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
  • In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
  • In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
  • Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
  • Arrange the peppers on a platter and serve.

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

STUFFED BABY PEPPERS

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 9



Stuffed Baby Peppers image

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
  • In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
  • In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
  • Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
  • Arrange the peppers on a platter and serve.

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

LAURIE'S STUFFED PEPPERS

Number Of Ingredients 11



Laurie's Stuffed Peppers image

Steps:

  • Slice off tops of peppers; remove seeds. In a large soup pot, bring water to a boil over medium-high heat. Add peppers; boil for 5 minutes. Remove peppers; set aside. Heat oil in a large skillet over medium heat; add mushrooms, onion and garlic. Sauté for 5 minutes, until onion is tender. Add rice, hot sauce, salt and pepper; cook for 2 minutes. Add one can tomato sauce and simmer for 5 minutes; spoon into peppers. Spread 1/2 can tomato sauce into an ungreased 13"x9" baking pan. Place peppers in pan; pour remaining sauce over top. Bake, uncovered, at 350 degrees for 25 minutes; sprinkle with cheese. Bake for an additional 10 minutes, or until cheese is melted. Tip: Use dried herbs from the herb garden to make a terrific seasoning blend. Combine one cup sea salt with 2 tablespoons each of rosemary, thyme, lemon balm, mint, tarragon, dill weed and paprika. Stir in 4 tablespoons parsley and basil. Blend, in batches, in a food processor, and store in a glass shaker.

Nutrition Facts : Nutritional Facts Serves

4 green, red or yellow peppers
2 tablespoons olive oil
1 (8-ounce) package mushrooms, finely chopped
1 onion, finely chopped
1 clove garlic, pressed
1 cup white rice, cooked
1 cup brown rice, cooked
3 to 4 dashes hot pepper sauce
salt and pepper
2 (15-ounce) cans tomato sauce, divided
1 cup shredded mozzarella cheese

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