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Stuffed Pepper Recipe

stuffed pepper recipe

Stuffed Bell Pepper Recipe

4 Bell Peppers
1 lb. ground beef (turkey if you prefer)
1’ 1/2-cup Spanish rice (cooked)
1 can of tomato sauce (8 oz.)
Salt and pepper to taste

Begin by preparing the peppers. Simply cut off the tops and scoop out the seeds and veins with your hand, and wash thoroughly. Blanch the peppers in boiling water for 5 minutes, remove and allow to dry on a towel.

Brown meat in a pan, drain grease from meat after browned. Combine meat, cooked rice and tomato sauce in a bowl and mix together. Salt and pepper to taste. Now, spoon the mixture into each pepper, filling to the top.

Preheat oven to 375 degrees. In a 1 quart, un-greased casserole dish, stand each stuffed pepper close together, and cover the bottom of the dish with water. This will allow the peppers to cook more evenly.

Bake uncovered for 45 minutes.

When done, carefully remove each stuffed pepper from the dish with a large spoon. One stuffed pepper is a meal in itself. You can serve as is, add a salsa for a little different taste, add some cheese, and use your imagination!

stuffed pepper recipe

Stuffed Bell Peppers with Ground Beef

6 large bell peppers
4 tablespoons butter
1 cup chopped onion
2 celery ribs, finely chopped
3 tablespoons finely chopped parsley
2 large cloves garlic, finely minced
2 pounds lean ground beef
3 cups soft breadcrumbs
3 eggs, slightly beaten
1-teaspoon salt
1 teaspoon seasoned salt
1 scant teaspoon ground black pepper
1 8 ounces can of tomato sauce, or Creole seasoned tomatoes
1 cup shredded Cheddar cheese

Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and sauté together until the beef is completely cooked and the vegetables are lightly browned. Add the breadcrumbs and season with salt and pepper. Remove from heat and let cool slightly.
Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

stuffed pepper recipe

Stuffed Peppers

1 box Spanish brown rice mix
1/2 lb mushrooms
1 onion
2 16 oz cans 6-in-1 ground tomatoes (or any brand, but I find 6-in-1 to be of high quality)
1-teaspoon oregano
1-teaspoon thyme
1-teaspoon rosemary
1-teaspoon black pepper
2 cloves garlic, minced
2-tablespoon nutritional yeast (or more)
5-6 medium green bell peppers

Make Spanish brown rice according to box directions (minus oil/margarine and salt). Set aside. Pour 1 and 1/2 cans of the ground tomato sauce into a saucepan. Add all the spices and nutritional yeast and simmer over low heat until ready to use. Slice mushrooms and chop onions. Sauté both in a little vinegar until limp. Add mushrooms, onions, and 1/2 can of tomatoes to the rice. Mix.

Clean peppers. Cut the top off of each pepper and remove seeds and large veins. If the peppers won't stand upright on their own, slice a little off the bottom to make it stand straight. Fill with rice mixture and set into an oven pan large enough to hold them all. Pour the tomato sauce over the peppers. Sauce should be an inch or two deep in the pan, depending on the size of the pan. Bake for 1 hour at 375 degrees F, or until the peppers are to your taste (I like them well-done) Periodically baste the peppers with the tomato sauce to keep them from drying out. Reserve the tomato sauce from the pan. Pass the sauce when serving the peppers. You can keep it plain or mix it with a little nonfat sour cream or soy yogurt

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