Potato Stuffed Red Bell Peppers Recipes

Steps:

• Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
• Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
• Bake 35 to 40 min. or until filling is heated through and peppers are tender.

Steps:

• Pre-heat oven to 350 degrees.
• Slice the tops off the peppers, just below the stem, to make a cup.
• Seed them,& remove the spines.
• Gently parboil peppers for about 5 minutes, remove& drain upside down.
• Saute onion& red pepper in oil until onions are soft.
• Add salt& pepper, chives,& mix into the mashed potatoes.
• Stuff the peppers.
• Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
• Bake at 350 degrees, covered, about 20 minutes.
• Uncover,& bake 5 minutes longer.
• Serve hot.

Steps:

• Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
• Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
• Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
• Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

Steps:

• Preheat oven to 450'.
• Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
• While potatoes are baking, Cut red peppers in half and clean insides out.
• Blanch red peppers in hot water for 5 minutes, drain and cool.
• Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
• In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
• Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
• Heat grill or oven.
• Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
• Remove from grill or oven and enjoy.