Stuffed Peppers

Anyone have a good recipe for stuffed peppers they'd like to share?

Re: Stuffed Peppers

not sure who the original poster was on this one... i just copied the post and saved it... so sorry if i can't credit it.. but i got this one on here and its awesome.. i've given it to alot of people and they all love it too! now i'm craving!!!

Stuffed Peppers

2 lbs ground beef, I use Sirloin
1 bag of boil in bag rice
1 can of tomato sauce
2 cloves of garlic, minced
1 can of Leseur peas (or any peas)
1 yellow onion-chopped
1 teaspoon of oregano
1/3cup fresh chopped parsley
1 teaspoon sage
4 large green peppers
1/2 cup of parmesan cheese
salt and pepper


Cut top of peppers off, and remove seeds and insides. Set aside.

In a frying pan, add ground beef, and brown until cooked.

Add garlic, sage, oregano, parsely, parmesan cheese, and onion. Cook until onions are wilted.

Pre heat oven to 375.

Boil rice until cooked, and add to meat, along with1/2 can of the tomato sauce. Cook for 15 minutes.


Take peppers, and fill with meat mixture. Add rest of tomato sauce into roasting pan, or whatever you are cooking the peppers in.

Sprinkle additional salt, pepper, oregano, parsley, and parmesan cheese into sauce.

Note: I use fresh herbs for the meat, but dried herbs for the sauce in the roasting pan.

Cook for 35 minutes. Peppers must be tender and cooked thouroughly. Sprinkle some more parmesan on top of the peppers about 25 minutes into cooking.

Remove and let sit for 5 minutes.


Enjoy!

I serve this with warm italian bread, and a Ceasar Salad.

Re: Stuffed Peppers

This sounds GREAT

Re: Stuffed Peppers

I got this from the Rice a Roni Spanish Rice box. So easy & so good. Makes great leftovers.

California Stuffed Green Peppers

Preparation Time: 10 Minutes
Cook Time: 35 Minutes
Time to Table: 45 Minutes
Servings: 6

3 large green bell peppers
1 (15-ounce) can tomato sauce, divided
1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
1 pound ground beef
1 large egg

• Cut each bell pepper in half lengthwise; remove seeds and stems. Set aside.
• In large bowl, combine 1 cup tomato sauce, rice-vermicelli mix, Special Seasonings, ground beef and egg. Stuff pepper halves evenly with beef mixture.
• In large skillet, arrange pepper halves meat-side down. Pour remaining tomato sauce and 1-1/2 cups water evenly over peppers. Bring to a boil; reduce heat to medium. Cover; simmer 35 minutes or until meat is done and rice is tender. Serve peppers with remaining tomato sauce mixture from skillet.

Re: Stuffed Peppers

Mexican Stuffed Peppers

Ingredients:
-1 lb chopped chicken
-taco seasoning powder
-8 oz jar of taco sauce
-black beans (about 3/4 cup)
-1/2 cup long grain rice
-1 cup water
-taco cheese (separated)
-6 peppers (any color)

Directions:
-cut the tops off of the peppers and scoop out all the seeds, rinse inside & outside of each pepper

-Preheat oven to 350

-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes

-cook chicken according to directions on the taco mix packet, drain water when chicken is done cooking

-pour enough water in the bottom of a 9x13 baking dish to coat the bottom of the dish (about 1/2 inch deep)

-mix the rice, chopped chicken, beans, taco sauce & 2 small handfuls of the taco cheese (depending on how cheesy you want your peppers) in a mixing bowl.

-generously scoop chicken mixture into the 6 peppers, cover baking dish with tin foil, bake for 1 hour.

Optional: 5 minutes before done baking, uncover and sprinkle extra taco cheese on top of the peppers

Re: Stuffed Peppers

I make this & they come out great , I use the regular red or green peppers in the store, Just get really big ones ...

& I use on sirloin meat

Serves 4


1/3 cup Arborio rice
8 cubanelle, banana, or other long, thin-fleshed peppers
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 pound ground beef or pork (or a mixture)
1 egg, lightly beaten
1/3 cup grated Pa r mesan cheese
3 tablespoons finely chopped flat parsley
2 teaspoons finely chopped fresh oregano
3 cups tomato sauce (see page E3)
1. Bring a large saucepan of salted water to a boil. Add rice and let it simmer for 12 minutes or until it is tender but still has some bite. Drain and cool.

2. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.

3. Cut the stems from the peppers, and use a teaspoon to scrape out the seeds and membranes.

4. In a small skillet over medium heat, heat 2 tablespoons of the olive oil. Cook the onion for 4 minutes. Scrape the onion into a mixing bowl. Add the ground meat, egg, cheese, parsley, oregano, and cooked rice. Blend well.

5. Fill each pepper loosely with about 1/4 cup of the meat mixture. Rub the outside of the peppers with the remaining 1 tablespoon of oil.

6. Place the peppers in the baking dish. Roast them, using tongs to turn once or twice, for 20 minutes, or until softened. They will be lightly browned in spots. Remove the dish from the oven.

7. Pour enough tomato sauce into the dish to barely cover the peppers. Cover the dish with foil and return it to oven. Bake the peppers for 35 minutes or until they are tender and filling is cooked through. Remove from the oven and let stand for 10 minutes before serving