Moms Stuffed Green Peppers Recipes

Steps:

• Preheat the oven to 400°F.
• Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
• Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

Steps:

• 1. Par cook the rice in some water for 2 or 3 minutes. drain off the water
• 2. Add the rice, garlic salt and 1 1/4 cup of the tomato juice to the meat mixture.
• 3. cut off the tops of the green peppers and fill them with the meat mixture. Place the peppers in a dutch oven combine the k-up and the rest of the tomato juice, then poor over the peppers, also add about 2 cups of water.
• 4. bring to a boil. cover and simmer for 2 hours, spooning sauce over peppers once in awhile until done.

Steps:

• 1. Cut tops off green peppers and scoop out seeds and membrance. Place in a small baking dish so that the peppers are packed tightly and supporting each other. Set aside.
• 2. Preheat oven to 350 degrees. Mix all ingredients for the stuffed peppers and pack into pepper shells. Topping: Pour a bit more catsup over tops of peppers. Sprinkle with Parmesan cheese. Place in oven and bake for 30 minutes or until meat is cooked completely.

Steps:

• Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
• Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
• Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
• Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

Steps:

• Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish.
• Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle).
• In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties).
• Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner).
• In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish.
• Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly.
• Remove from oven. Spoon tomato mixture over top of green peppers and serve.