Stove Top Stuffed Green Peppers Recipes

Steps:

• In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.

Steps:

• In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes.

Steps:

• Heat oven to 400ºF.
• Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
• Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

Steps:

• In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
• Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
• Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

Steps:

• In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes. , Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set 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:

• 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 off the stems of the peppers and remove the seeds.Brown the beef.Saute the onion until it's limp. Mix the remaining ingredients in a bowl and fill the peppers with the beef mixture.
• Place them in a deep dutch oven type pot, a cast deep iron skillet will also work. Add about 1 quart tomato juice in the pot. Cover and simmer adding a tomato juice if needed. Cook for 45 to 60 minutes pepper are soft.

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

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:

• Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
• Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
• Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Steps:

• Brown Lean Ground Beef (Drain if needed).
• Add Onion,Garlic,Green Pepper.
• Add Tomato Sauce,Garlic Powder,Garlic Pepper,Salt,and Pepper.
• Add Cooked Rice and Canned Mushrooms.
• Heat though.