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Stuffed Bell Pepper Recipes


stuffed bell pepper recipes

Stuffed Red Peppers

4 medium, thick-fleshed red bell peppers
2 cups cooked rice (white and brown)
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon fennel seed
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
Salt and pepper to taste
1 small onion, chopped
1/2 green pepper, chopped
1 small red pepper, chopped
4 large cloves garlic, minced
1 large tomato, chopped
2 small zucchini or yellow squash, chopped
4 ounces mushrooms, chopped
1 tablespoon dried oregano
2 tablespoons freshly grated Parmesan cheese
2 ounces mozzarella, goat or ricotta cheese, crumbled

Cut the red peppers in half lengthwise. Discard seeds and stem. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high until tender, about 2 to 3 minutes. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cook. Remove and drain if too greasy. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; sauté until softened, about 4 minutes. Then add the garlic, tomatoes, zucchini, mushrooms; oregano and a bit more salt add pepper. Sauté until all is tender, about 10 minutes. Remove from pan. Preheat oven to 350 degrees F. Place the peppers in one layer in a baking dish. In a large bowl, mix together the ground beef, vegetables and rice. Add the cheeses and stir well. Taste for seasoning. Stuff each pepper half with the mixture. Bake, covered, until hot and bubbly, about 30 minutes. Increase heat to 400 degrees F. Remove cover and bake until lightly browned on top, about 10 minutes.


stuffed bell pepper recipes

Stuffed Bell Peppers

6 green peppers (bell)
1 lb. ground beef
1 1/2 c. instant rice
1 1/2 c. water
1 egg
1 envelope. French's meatloaf-seasoning mix
1 (15 oz.) cans tomato sauce

Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. Combine 1-pound ground beef, 1 1/2 cups each instant rice and water, 1 egg and contents of one envelope French's meatloaf seasoning mix spoon into peppers. Place in shallow casserole dish. Pour 15-ounce can of tomato sauce around peppers. Cover; bake at 400 degrees about 1 hour, basting occasionally with tomato sauce. Makes 6 servings


stuffed bell pepper recipes

Louisiana Stuffed Bell Peppers

2 lg. onions, finely diced
1 clove garlic, finely diced
2 1/2 sticks butter
1 1/2 lbs. shrimp
1 lb. fresh white lump crabmeat
4 c. breadcrumbs
1 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
1 c. green onions and tops, finely chopped
1/2 c. parsley, chopped
5 lg. bell peppers
BATTER:

2 eggs, beaten
6 oz. milk
1 c. cracker meal
1 c. fish-fry (Zatarain's)
Cooking oil
In heavy iron pot sautés onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes. Add breadcrumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool. Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.

Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal. Fry in oil at 375 degrees until golden brown and hot throughout. Freezes well. Serves 15.


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