Pepper Beef Puffs Recipes

Steps:

• In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
• Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
• Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Steps:

• Combine the beef, egg, breadcrumbs, onion, salt & pepper. Form into 6 oval shaped loaves.
• Roll each pattie in the pepper, so they are well coated.
• Brown each pattie in oil, set aside to cool.
• Cut each sheet of pastry in half. Wrap each pattie in 1 piece of pastry sheet, sealing all the edges. Brush with beaten egg, and bake at 200C for 20 minutes, or until golden brown.

Steps:

• Combine soy sauce, garlic and pepper flakes in medium bowl.
• Cut beef lengthwise in half, then crosswise into thin slices.
• Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
• Heat wok or large skillet over medium-high heat.
• Add 1 tablespoon oil and heat until hot.
• Add half of beef mixture.
• Stir-fry until beef is barely pink in center.
• Remove.
• Repeat with remaining beef mixture.
• Remove and set aside.
• Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
• Reduce heat to medium.
• Stir-fry 6-7 minutes until vegetables are crisp-tender.
• Add stir-fry sauce and wine.
• Stir-fry 2 minutes or until heated through.
• Return beef along with any accumulated juices to wok and heat through.
• Sprinkle with parsley and serve over rice, if desired.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
• Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
• Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
• When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
• Heat oil in deep fryer to 375 degrees F.
• Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
• serve with dipping sauce garnished with a few green onion slices.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
• Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
• Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
• Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
• While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
• Line 2 baking sheets with parchment paper.
• Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
• Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
• Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
• In a small bowl, whisk together the egg and water.
• Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
• Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
• Enjoy!