SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
RICE-STUFFED PEPPERS
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. -Lisa Easley, Longview, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 662 calories, Fat 33g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1964mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
SPANISH STUFFED PEPPERS
This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.
Provided by Galley Wench
Categories Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Spanish Rice (can be made in advance):.
- Sauté onion, garlic and pepper in vegetable oil until tender.
- Add rest of ingredients.
- Stir, cover and simmer for 35-40 minutes.
- Stuffed Peppers:.
- Spray casserole dish with non-stick spray.
- Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
- Mix together Spanish rice, beans and 1 cup cheese.
- Divide the rice/bean mixture between the poblano peppers.
- Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
- Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
- Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
QUICK & EASY STUFFED GREEN BELL PEPPERS
My mother used to make this for me when I was young and I still like it. She doesn't have a recipe so I had to create it from her notes.
Provided by Pudgie Dog
Categories One Dish Meal
Time 1h5m
Yield 6 Stuffed Peppers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the green peppers in half, top to bottom, and clean out the seeds and core.
- Pre-cook the peppers about 1/2 way done. I used the microwave about 4-5 minutes. Set them aside.
- Dice the onions and saute until translucent.
- Add the ground beef, salt and pepper to taste, and cook until done.
- Add the diced tomatoes with the juice to the ground beef mixture and cook for about 5 minutes.
- In a large mixing bowl, mix the ground beef mixture, and the rice together.
- Add about 3/4 of the the can of V8 juice, and the Catsup with the mixture.
- Taste test the mixture and adjust salt and pepper if needed.
- Stuff each of the Green Pepper halves with the ground beef/Rice mixture.
- Add the remaining mixture to the bottom of the casserole dish and push each of the stuffed Green Peppers in the casserole.
- Pour the remaining V8 juice over the Stuffed Green Peppers and rice mixture.
- Cover with aluminum foil and bake at 350 F for 30 to 35 Minutes.
Nutrition Facts : Calories 512.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 705.8, Carbohydrate 61.1, Fiber 4.5, Sugar 13.5, Protein 27.1
EASY SPANISH RICE STUFFED BELL PEPPERS
My Brother Dan made this the other night-Yummy!
Provided by Becky Graves
Categories Rice Sides
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Pre Heat oven to 350 F.
- 2. Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes) Add cooked hamburger to the rice mixture, mix well.
- 3. While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full. Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
- 4. *NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.
SPANISH RICE II
Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
Provided by JOHN MAC
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
- Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 45.7 g, Fat 7.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 881.5 mg, Sugar 2.2 g
STUFFED BELL PEPPERS (EASY)
This is an easy recipe to put together after a long day at work. All your meat and veggies in one pan.
Provided by Denise Kellum
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Take 4-6 large bell peppers and cut off tops, Take out white part and seeds. Line Corning Ware dish with foil for easy clean-up.
- 2. Brown hamburger meat and onion. Drain grease. Salt and pepper to taste.
- 3. In a saucepan, cook Zatarain's Spanish Rice When done, add to hamburger and onion mixture. Add 1/2 can tomato sauce and can of diced tomatoes.
- 4. Fill peppers with mixture. Top with other 1/2 can tomato sauce. Add 1-2 inches of water around peppers (to keep from burning.)
- 5. Bake in 350 degree oven for about 1 hour.
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- Horizontally slice off the top of each pepper. Discard the tops, and remove the seeds and membranes from each pepper. If necessary, cut a thin slice from bottom of each pepper so they stand up straight.
- Fill a baking dish large enough to fit peppers with about ½ -inch of water. Place peppers upside down in water, cover with foil and bake for about 20 minutes.
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