[Red_Devil 232]

Anyone have a good stuffed Bell Pepper recipe?

[Sacajaweau]

Same mix as my meatlof. Cut peppers in half. Fill and bake.

[reaganaut]

Mine is similar. 1/2 favorite meatloaf recipe, mix with 1c cooked rice, slice tops off of peppers, clean out and fill. Pour I small can diced tomatoes with juice over the peppers, Bake at 350 until done.

[illiac]

My mom’s

Stuffed Green Peppers

1 pound ground beef
1/3 cup onion, finely chopped
3 medium green peppers
3 8 ounce cans tomato sauce
1/4 cup water
3 tablespoons Parmesan cheese, grated
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup Minute Rice

In medium glass bowl, crumble ground beef; stir in onion. Heat 5 to 6 1/2 minutes until beef is browned, stirring once; drain. Stir in 1 1/2 cans tomato sauce, water, 1 tablespoon cheese, salt and pepper. Heat, covered, 3 1/2 to 5 minutes, stir in rice; let stand, covered, 7 minutes. Meanwhile, cut peppers in half lengthwise; remove seeds and rinse. Spoon beef rice filling into each half; place in oblong baking dish. Top with remaining sauce and cheese. Heat, covered 15 to 18 minutes until peppers are tender. Let stand, covered 7 minutes before serving. Approximate cooking time: 30 minutes. Makes 6.

[illiac]

Another variation she made in the winter...

Stuffed Bell Pepper Soup

Ingredients
Splash of Olive oil
1 small onion, chopped finely
2 green peppers, chopped
1 28 oz tin of diced tomatoes
1 pound of lean ground beef
4 cups of beef stock or broth
2 cups of cooked white, brown or mixed rice
1 8 oz tin of tomato paste
Salt and pepper to taste
A pinch each of cumin and paprika

Preparation
1. Brown beef in soup pot. Pour beef into strainer to drain fat and water. Keep beef aside.

2. Add olive oil to soup pot, heat on medium-low heat.

3. Add onions, peppers, and salt. Saute until onions are soft.

4. Add cumin and paprika, cook for a minute more.

5. Add remaining ingredients, including the beef, and bring to a boil. Cook for about ten minutes to allow flavors to mix.

6. Serve topped with shredded mozzarella cheese, if desired.

Notes
In place of the cumin and paprika, you can use traditional Italian herb mixture, which contains oregano, thyme, rosemary, basil, sage and savory. Any of the green, herbaceous spices will work well in this stuffed green pepper soup.

Another nice addition is a splash of Worcestershire sauce. It has just enough vinegar in it to give the soup a nice zing!

Tip
One way to maximize the flavor of stuffed green pepper soup, or any soup containing ground beef, is to really make sure you brown the beef well. Don’t just cook the beef through until it becomes gray; use a medium high heat, and get the beef really brown. This is carmelization, and it is a way to increase the flavor of nearly any food.

Then, once the beef is removed from the pot, make sure you capture the flavor that is stuck to the bottom of the pot. Splash in a liquid, preferably one with lots of flavor like white wine or Worcestershire sauce, and then scrape the bottom of the pot with a wooden spoon or spatula to dissolve the cooked-on bits. These have a ton of flavor, and you do not want to lose these. Just pour out the liquid into a glass or a bowl, and add it back in later. It may not look like much, but you will notice the difference in the flavor!

[libertarian27]

I don’t really have a stuffed bell pepper recipe - It comes out different every time:

Stuffed Bell Peppers:

Microwave 2 halved large bell peppers- in the casserole dish you’ll be using to bake them-(nice and snug so they don’t tip and less mixture falls through) in the microwave for 4-5 minutes (I half them the long way-get 4 that way:>)

Fry up a lb of Hamburger or so - add diced onion if desired - little or lots of garlic. Add equal amounts of cooked rice pilaf (half hamburger/half rice pilaf) Add pasta sauce to bind the mixture together (not soupy). Add chunks of cheese to the mixture(whatever you have- mozzarella, cheddar,American, gouda-etc) Load up the halved peppers and bake in a 350’ oven for 1/2 hour or so. (Also good with Mozzarella, etc. added to the top - last 10 minutes or so)

(Hey, I got peppers, hamburger and rice....I’m going to make these today:>)

[ChocChipCookie]

My mom used to put some rice in with her ground beef mixture. Maybe it was minute rice so it would cook more quickly. Other than that, it was the standard meatloaf recipe, I believe.

[WhyisaTexasgirlinPA]

Reading the recipes of several other here for stuffed bell peppers - I agree with the basics of a meatloaf recipe except that some folks add some rice to their meat mixture. I like a lot of a tomato based sauce so I use a jar of Ragu mixed with a prepared container of marinara for flavor - mix some into the meat and pour some around the peppers in the pan. Spoon some of the sauce over the peppers as they cook.

[Netizen]

I used to do stuffed peppers until I came across this recipe. I usually use a mixture of green, yellow, red or orange. As an aside the salt content isn't as high as it shows since the original called for garlic salt and I replaced it with garlic powder.

One-Pot Stuffed Pepper Dinner
1 pound lean ground beef  3 garlic cloves, minced  3 cups chopped green pepper  2 cans (14-1/2 ounces each) Italian diced tomatoes  2 cups water	1 can (6 ounces) tomato paste  8 tablespoons shredded Parmesan cheese, divided  1 teaspoon garlic powder 1/4 teaspoon pepper  1 cup uncooked instant rice
In a large nonstick saucepan coated with cooking spray, cook beef over medium heat until no longer pink; drain. Add garlic; cook and stir for 1 minute. Add green pepper; cook and stir 3 minutes longer. Stir in the diced tomatoes, water, tomato paste, 2 tablespoons Parmesan cheese, garlic salt and pepper. Bring to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.  Serving size: 1-1/3 cups Per serving: Calories: 286, Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 1002mg, Carbohydrates: 32g, Dietary Fiber: 3g, Protein: 21g  Diabetic Exchange: 3 vegetable, 2 lean meat, 1 starch, 1/2 fat.

[smalltownslick]

I had some stuffed peppers at a little place on Baronne Street in New Orleans several years ago that were so memorable I’ve never forgotten them. They were in a VERY rich brown sauce instead of tomato sauce. I’ve tried to figure out how to make them, I guess I’ve come close. I’m guessing they used a roux since they use that for everything, but don’t know for sure. Anyone have any ideas?

[Liz]

RONALD REAGAN’S FAVE

CORNED BEEF HASH IN BELL PEPPERS Brown 3 med potatoes, lge onion in olive oil. Add 3 chp tomatoes, can corned beef, s/p, bit warm water. Simmer 20 min. PEPPERS Parboil tender/limp, trimmed whole bell peppers, salted water; drain. FINAL Fill peppers w/ corned beef. Bake 350 deg 20 min. Five min before done, drop raw egg on top, add black pepper, 1-2 tbl heavy cream. Bake egg set.

MY VERSION—FAST AND EASY (can use leftovers): Sauteed pureed onion, minced bell pepper, ol/oil, then browned cubed boiled potato. Added shredded deli corned beef. Cooked a bit. Served topped w/ fried egg.

[handmade]

I use my meatloaf recipe, adding/taking from whatever sounds good at the time. I cut the top of the pepper off, clean out the seeds, fill and steam to cook. A green jalopeno is hot as one would expect. When they are red and ripe, they lose almost all their heat but are very pretty. They still have the jalopeno taste.