A-1 SAVORY STUFFED BELL PEPPERS
Make and share this A-1 Savory Stuffed Bell Peppers recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS
These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)
Provided by Aroostook
Categories Vegetable
Time 1h
Yield 42 serving(s)
Number Of Ingredients 20
Steps:
- Divide stuffing into three bowls.
- In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
- Sauté a cup of minced onion in butter or cooking spray.
- Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
- Preheat oven to 350°F.
- Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
- Add 1 (8-ounce) package cream cheese, softened.
- Mix well and stuff pepper halves.
- Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
- Stuffed Onions: Brush onions with olive oil.
- Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
- Top onion slices with a mound of stuffing and place on a baking sheet.
- Drizzle a bit of butter on top and sprinkle w/ grated cheese.
- Bake 20-25 minutes.
- Stuffed mushrooms: Remove stems from mushrooms.
- Chop stems fine.
- Coat mushroom caps with oil and set aside.
- Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
- Stuff caps with mixture.
- Place mushrooms on baking sheet.
- Drizzle tops with a bit of butter and a sprinkle of grated cheese.
- Bake 20-25 minutes.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1
SAVORY STUFFED BELL PEPPERS
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks,
Provided by Lindsey Lawrence
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 258.7, Fat 1.6, SaturatedFat 0.3, Sodium 590.1, Carbohydrate 53.8, Fiber 3.9, Sugar 8.2, Protein 5.7
SAVORY STUFFED BELL PEPPERS
The meat filling is very flavorful, with ketchup giving it sweetness and complexity. Instead of peppers, you can make porcupine meatballs or stuffed tomatoes.
Provided by Anya4405
Categories One Dish Meal
Time 2h10m
Yield 12 stuffed pepper halves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour boiling water over rice and soak the rice for 30 minutes (or longer).
- Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
- Stuff the pepper halves with the mixture.
- Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
- Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).
SAVORY STUFFED BELL PEPPERS
Steps:
- Preheat oven to 350°F. Prepare the dirty rice mix as instructed on box.
- In a large pot of boiling water, parboil peppers until just tender, about 2-3 minutes. Remove with a slotted spoon and dry on paper towels.
- In a large skillet, heat oil over medium/high heat. Add onions and chopped bell peppers and cook, stir until soft, about 3 minutes. Add the meat and garlic. Cook until the meat is brown, about 6 minutes. Add the rice and stir well. Remove from heat and adjust taste, if needed.
- Add enough water to a baking dish to cover the bottom, about 1/8 inch deep. Stuff the peppers with the rice mixture and place in the baking dish.
- Bake until the peppers are very tender and the stuffing is heated through, about 25-30 minutes. Remove from the oven and allow to rest about 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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