Spanish Rice Stuffed Bell Peppers Recipes

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Steps:

• Bring water in a large saucepan to a boil.
• Meanwhile, cut the peppers lengthwise in half.
• Remove and discard the stems, seeds and membranes.
• Carefully, place the peppers in the boiling water for 3 minutes.
• Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
• Preheat the oven to 375 degrees.
• Lightly spray an unheated large skillet with no-stick spray.
• Add the turkey and onions.
• Cook over medium heat until the turkey is no longer pink, stirring occasionally.
• Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
• Cover and simmer for 10 minutes, stirring occasionally.
• Place the pepper halves in an 8x8x2 baking dish.
• Spoon the meat mixture into the pepper shells.
• Sprinkle the cheese on top.
• Bake about 10 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Steps:

• Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
• In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Steps:

• Combine beef,rice mix (reserving seasoning packet), egg & onions.
• Divide and stuff meat mixture into pepper halves.
• Pour tomatoes into slow cooker, arrange pepper halves on top.
• Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
• Cover, and cook on low 8-10 hours in crock pot.
• Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

Steps:

• Set oven to broil.
• Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
• While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
• While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
• When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
• Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
• Sprinkle remaining shredded cheese over the top of the stuffed peppers.
• Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Steps:

• Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
• Place peppers in a baking dish.
• Combine ground beef and onion and cook together until done.
• Drain off the fat.
• Add the 1 can of tomato sauce to the beef and onion mixture and simmer for 5 minutes.
• Prepare Rice-A-Roni according to package directions.
• When rice is done, combine it with the beef mixture.
• Fill peppers with the beef and rice mixture.
• Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
• Cover the baking dish.
• Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
• Bake uncovered for about 5 minutes more to melt cheese.
• Serve with the tomato sauce.