UNCLE BILL'S STUFFED SWEET PEPPERS
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
Provided by William Uncle Bill
Categories Brown Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
Nutrition Facts : Calories 486, Fat 19, SaturatedFat 6.2, Cholesterol 60.2, Sodium 869.2, Carbohydrate 52, Fiber 5.6, Sugar 14.7, Protein 25.9
AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
STUFFED SWEET PEPPERS
Provided by Food Network
Categories appetizer
Time 55m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
- For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
- Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
UNCLE BILL'S VEGETARIAN STUFFED PEPPERS
I have been making this recipe for many years and had it published in my cookbook. Using the 3 colors of Sweet Peppers makes the presentation look great and it is very tasty. Choose nicely shaped large peppers.
Provided by William Uncle Bill
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Rinse rice in cold water at least 5 times to remove chaffe.
- In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil. Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
- In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
- Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
- In a mixing bowl, mix together cooked rice and onion mixture.
- Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
- Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
- Cut the tops off on each pepper, remove seeds and membranes.
- Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
- Place the peppers upright with the cut opening facing upwards.
- Fill each pepper with the mixture to within 1/2 inch of the top.
- In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
- Spoon tomatoes equally into each pepper.
- Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
- Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
- Serve hot.
- NOTE: You may also use long grain white rice instead of brown rice.
- For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.
Nutrition Facts : Calories 321.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 1, Sodium 813.7, Carbohydrate 53.8, Fiber 9.4, Sugar 12.4, Protein 8.8
UNSTUFFED PEPPERS
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
STUFFED SWEET PEPPERS
Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
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