Spicy Stuffed Bell Peppers Recipes

Steps:

• Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
• Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
• Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
• Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Steps:

• Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
• Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
• Mix with remaining stuffing ingredients.
• Preheat oven to 350.
• Cut tops off of peppers and remove stem, core and seeds.
• Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
• Pour tomato sauce over peppers.
• Sprinkle peppers with oil.
• Bake uncovered about 1 hour or until very tender.

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Steps:

• Preheat oven to 375°F.
• Wash peppers, cut off tops and remove seeds, cores and membranes.
• Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
• Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
• Stir in brown rice, corn, peas and 1/2 cup of the cheese.
• Pour tomato sauce in bottom of 9 x 13-inch pan.
• Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
• Bake 45-60 minutes or until done.

Steps:

• In a large skillet brown ground beef with chopped onions and chopped bell pepper tops. Add all spices except for chili powder. When meat is brown and veggies are tender, add the two cans of rotel to the skillet along with the rice, kidney beans, and black beans.
• Cut each bell pepper in half and fill with the meat mixture.
• Place what is leftover of the meat mixture in the bottom of the crock pot and arrange the stuffed peppers face-up on top.
• In a separate bowl, mix together the tomato sauce and chili powder.
• Pour the tomato sauce mixture evenly over the stuffed peppers.
• Put the lid on and cook on "high" for 2 hours and then "low" for 2 hours.
• Serve with grated cheddar and pepperjack cheese and corn chips.

Steps:

• Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
• Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
• Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
• When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.