Stuffed Bell Peppers With Rice Recipes

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:

• 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:

• Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
• Add 1 tablespoon salt and bell peppers.
• Cook until peppers just begin to soften, about 3 minutes.
• Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
• Return water to boil; add rice and boil until tender, about 13 minutes.
• Drain rice and transfer to large bowl; set aside.
• Adjust oven rack to middle position and heat oven to 350°F.
• Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
• Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
• Stir in garlic and cook until fragrant about 30 seconds.
• Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
• Stir together ketchup and reserved tomato juice in small bowl.
• Place peppers cut side up in 9 inch square baking dish.
• Using soup spoon, divide filling evenly among peppers.
• Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
• Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
• Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

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:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
• In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
• Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

Steps:

• Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
• Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
• Spoon rice mixture into peppers.
• Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

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:

• 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
• Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
• Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
• Mix it all vigorously
• Stuff into the pepper tightly then add another layer of crumbled feta.
• Add the top of the pepper and drizzle with olive oil
• Place in the oven for 20-25min at 180'c or gasmark5

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

Steps:

• TO PREPARE THE RICE DRESSING:.
• Combine the first seasoning mix ingredients and set aside.
• With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
• Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
• Add the reserved (1st) seasoning mix to the meat (giblets).
• Stir well. Set aside.
• Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
• In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
• Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
• Discard bay leaf, then cook 2 minute more, stirring constantly.
• Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
• Add giblets to skillet,stirring well.
• Cook about 4 min.,stirring almost constantly.
• Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
• Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
• Add 4 tbs. butter, cook 3 minute Stir and scrape often.
• Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
• Stir in 1/2 cup more stock. Cook 2 minute more.
• There should be little to no liquid at this point. Cook longer if there is.
• Add rice and stir very well. Remove from heat.
• NOTE:.
• This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
• TO PREPARE PEPPERS.
• Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
• When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
• Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

Steps:

• Preheat oven to 375 degrees. Cut tops off bell peppers, remove stems and seed pods. Brown meat with onions, drain.
• Stir all ingredients together in large bowl and spoon into bell peppers. Place tops back on peppers, place into 2 " deep baking pan. Add hot water to one inch deep, cover with foil.
• Bake 45-55 minutes until peppers are soft. Drain water and serve hot.

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

Steps:

• Preheat the oven to 300 degrees F.
• Slice off the tops of the peppers.
• Wash the peppers and remove the cores and seeds.
• Stand the pepper cups upright in a saucepan containing 1/2.
• cup boiling water.
• Cover tightly and allow to steam for 5 minutes.
• Remove and drain.
• In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
• Divide the mixture and stuff each pepper.
• Stand the peppers in a loaf pan or cupcake tins.
• Bake for about 15 minutes, until the filling is hot and the cheese melts.