STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
PORK CHOW MEIN
I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
STUFFED GREEN PEPPERS
A fantastic old-fashioned stuffed bell pepper recipe how grandma would make it. The combination of beef and pork gives these peppers a slightly different flavor profile. This is a satisfying dish. The combination of cheese inside the pepper and on top is perfect. Easy enough to cook any time, but they could easily be served for a...
Provided by Natalie Loop
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
- 3. In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins.
- 4. Add the beef, pork, or Italian sausage, fresh parsley, garlic, salt, pepper flakes, and black pepper.
- 5. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins.
- 6. Add the rice and tomato sauce. Stir well. At this point, if want to substitute peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
- 7. Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Place peppers in a baking dish. Stuff the bell peppers with the rice mixture halfway up. Then sprinkle with mozzarella & Gruyere.
- 8. Add another layer of rice mixture. Spread 1-2 Tbsp of tomato sauce on top of each pepper. If any leftover rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
- 9. Cover with foil. Cook peppers in the oven for about 30 mins or until tender.
- 10. Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
- 11. Remove from oven, let rest for approximately 10 minutes before serving.
STUFFED PEPPERS WITH PORK AND RICE
Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.
Provided by AskCy
Categories One Dish Meal
Time 2h
Yield 6 full peppers, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice as you normally do (follow the packet instructions) leave to one side.
- soften the onions in a large pan.
- add the diced celery.
- add the pork and stir in well allowing to colour.
- then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
- Serve.
Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5
PORK & BULGUR-STUFFED PEPPERS
This colourful feel-good supper brings summer flavour at any time of year
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
- Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.
- Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.
Nutrition Facts : Calories 185 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.26 milligram of sodium
AUTHENTIC CHINESE PORK CHOW MEIN
No need to order in chow mein when you can make it yourself, this is just as good if not even better than any Chinese restaurant or take-out -- if you prefer more flavor then add in more soy sauce --- if desired after the pork is finished browning you may add in fresh minced garlic and stir for 2 minutes, this is only optional --- you will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut meat into thin strips.
- Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
- Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
- In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
- Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
- Add in the celery and onions; simmer for 15 minutes more.
- In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
- Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
- Season with salt and pepper.
- Garnish with chopped green onions and toasted almonds.
CUBAN-STYLE STUFFED PEPPERS
Cooking green pepper halves in the microwave not only cuts down the cooking time but it keeps the kitchen cooler.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until crisp-tender. Drain; fill each pepper half with 1/2 cup meat mixture. Garnish with red pepper strips if desired.
Nutrition Facts : Calories 317 calories, Fat 12g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1250mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 25g protein.
QUICK PORK CHOW MEIN
"This crunchy combination is quick to fix and a great way to use up leftover pork roast," writes Deborah Stark of Cavalier, North Dakota. "I've substituted leftover turkey for the pork with equally pleasing results."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender. , Combine cornstarch, cold water and soy sauce until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chow mein noodles.
Nutrition Facts : Calories 291 calories, Fat 12g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
More about "pork chow mein stuffed green peppers recipes"
NIGEL SLATER'S BEST STUFFED PEPPERS RECIPE - PANNING THE …
From panningtheglobe.com
5/5 (1)Total Time 1 hrCategory Main DishCalories 463 per serving
- Preheat the oven to 400ºF. Slice each pepper in half, through the stem, and carefully cut out the membranes and remove the seeds. Drop them into a big pot of salted boiling water and let them cook for 6-8 minutes, until they are softened a bit. Drain, cut side down in a colander. Arrange, skin side down in a baking dish. You may need two baking dishes, depending on your cookware and the size of the peppers. Sprinkle the insides of each pepper with a pinch of salt and pepper.
- Heat 2 teaspoons of oil in a large skillet. Sauté onions on medium-low heat until translucent (don’t let them brown). Add garlic and rosemary. Cook, stirring, for a minute or so, until fragrant. Add chopped tomatoes and simmer for 5 minutes or so, until the tomatoes soften into the sauce. Add tomato paste and cook, stirring, for a minute or so. Remove from heat. Add the pork, breadcrumbs, a teaspoon of salt and several grinds of pepper. Mix until thoroughly combined.
- Divide the pork mixture between the peppers. Brush or drizzle on a little olive oil. Sprinkle 3/4 of the parmesan cheese over the peppers. Bake for 35 minutes, until hot and sizzling.
EASY STUFFED PEPPERS WITH PORK - THE WEARY CHEF
From wearychef.com
Servings 6Estimated Reading Time 3 mins
JAPANESE STUFFED GREEN PEPPERS RECIPE | SIDECHEF
From sidechef.com
STUFFED PEPPERS WITH BEEF, PORK, AND VEAL RECIPE - THE …
From thespruceeats.com
PORK STUFFED PEPPERS RECIPE - SPANISH SABORES
From spanishsabores.com
STUFFED PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (28)Author Brad LeoneServings 4Total Time 2 hrs
- Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
- Mix beef, pork, and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
- Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
- Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1" of pepper exposed.
EASTER RECIPES FOR YOUR SPRINGTIME CELEBRATION
From lancasteronline.com
几乎所有中国菜的英文翻译, 一定要收藏备用!分享给需要的 …
From sohu.com
14 CHINESE TAKEOUT DISHES YOU CAN MAKE AT HOME TO SAVE MONEY …
From msn.com
SHRIMP LO MEIN RECIPE | DIETHOOD
From diethood.com
PORK CHOW MEIN WITH BEAN SPROUTS STIR FRY – EASY RECIPE
From busybutcooking.com
15 BEST CHINESE BBQ PORK RECIPES - 730 SAGE STREET
From 730sagestreet.com
SPICY PORK CHOW MEIN RECIPE - TODD PORTER AND DIANE CU - FOOD …
From foodandwine.com
10 BEST STUFFED PEPPERS WITH GROUND PORK RECIPES | YUMMLY
From yummly.com
CHINESE STUFFED PEPPERS WITH PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love