THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
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.
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
STOVE TOP STUFFED BELL PEPPERS
Make and share this Stove Top Stuffed Bell Peppers recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stem ends of the peppers and remove the seeds.
- Mix the remaining ingredients, except for the parsley.
- Fill the peppers with the meat mixture.
- Place them in a deep kettle with about 1 inch of water.
- Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
- Garnish with sprigs of parsley.
Nutrition Facts : Calories 347, Fat 19.7, SaturatedFat 7.5, Cholesterol 132.1, Sodium 846.4, Carbohydrate 16.9, Fiber 3, Sugar 7.8, Protein 25.5
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
STUFFED BELL PEPPERS
Looking for a great way to give leftover meat loaf a whole new taste? Try this simple stuffed peppers variation sent in by Greg Greinke from Round Rock, Texas. "The tasty filling in these tender peppers gets its zip from salsa and cumin," he comments.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, saute onion and garlic in oil until tender. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin. Sprinkle inside of peppers with salt and pepper. Stuff with meat loaf mixture. , Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
More about "stuffed bell peppers hungarian style stove top and simple recipes"
HUNGARIAN STUFFED PEPPERS (TöLTöTTPAPRIKA) - THE …
From thehungarysoul.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 345 per serving
- In a large bowl, combine meat, chopped onion, minced garlic, rice, egg (optional), salt and pepper.
- Mix the meat mixture together with your hands until ingredients are combined. Stuff the peppers with the meat mixture.
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) - PETER'S FOOD …
From petersfoodadventures.com
4.8/5 (16)Category Dinner, MainCuisine HungarianTotal Time 2 hrs
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) - RECIPES …
From recipesfromeurope.com
4.7/5 (7)Total Time 2 hrs 30 minsCategory DinnerPublished Dec 9, 2020
HUNGARIAN STUFFED PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (76)Total Time 1 hr 20 minsCategory Dinner, EntreeCalories 577 per serving
TRADITIONAL HUNGARIAN STUFFED PEPPERS RECIPE-TIMEA'S …
From timeaskitchen.com
ROMANIAN STUFFED PEPPERS (ARDEI UMPLUTI) - JO COOKS
From jocooks.com
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
VEGETABLE-STUFFED HUNGARIAN PEPPERS RECIPE - LOS …
From latimes.com
STOVE-TOP STUFFED PEPPERS | MYGREATRECIPES
From mygreatrecipes.com
JAPANESE BEEF AND RICE-STUFFED BELL PEPPERS RECIPE
From recipes.net
26 STUFFED BELL PEPPERS RECIPES - HOW TO MAKE STUFFED PEPPERS
From delish.com
EASY STUFFED BELL PEPPERS WITH GROUND BEEF AND RICE [VIDEO]
From pinterest.com
HUNGARIAN STUFFED PEPPERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEST STUFFED BELL PEPPERS HUNGARIAN STYLE STOVE TOP AND SIMPLE …
From alicerecipes.com
STUFFED PEPPERS ON STOVE TOP | ANITACOOKS
From anitacooks.com
You'll also love