Savory Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.

Steps:

• Preheat oven to 375°F.
• Place cut and seeded peppers in boiling water for five minutes.
• Run under cool water to stop the cooking process and set aside.
• In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
• Add Gimmie Lean or other soy product and cook 5 minutes.
• Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
• Add rice and spices and cook another 5 minutes.
• Add wine and cook five more minutes.
• Keep mixture on low heat until you are ready to stuff the peppers.
• In the meantime, heat the sauce.
• Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
• Cook on medium heat for about 10 minute.
• Now you are ready to stuff the peppers!
• Be creative!
• Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
• Pour tomato sauce on each pepper and serve!