Indian Stuffed Green Peppers Recipes

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

Steps:

• Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
• Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel.
• Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture.
• To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste.
• Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.

Steps:

• Preheat oven to 430F.
• Slice off the tops of the green peppers and remove seeds.
• Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray.
• Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside.
• Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
• Mix in potato mixture and continue to cook for two minutes.
• Divide this mixture evenly into four portions and stuff the green peppers with the mixture.
• Sprinkle cheese on top and place on baking tray.
• Bake for fifteen minutes.
• Serve immediately.

Steps:

• In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.