Green Pepper Recipes
Jane Said:
Will you share your favorite stuffed green pepper recipe?We Answered:
Here are some great recipes:Stuffed Bell Peppers
1 pound lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 ounce cans tomato sauce
8 heaping tablespoons honey
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick sauté/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 ounce can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
Add second 15 ounce can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish. Pour tomato sauce mixture over and around stuffed bell peppers. Bake at 350°F for 1 hour. Serve with a crisp cool salad.
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Stuffed Bell Peppers
Yields: 4 servings
4 green or red bell peppers
Salt
5 tablespoon extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 pound of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tablespoon chopped fresh oregano or 1 teaspoon of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 teaspoon of Worcestershire Sauce
Dash of Tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds.
Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes.
Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 tablespoon Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.
Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
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Stuffed Bell Peppers
1 pound ground beef
1 large onion, chopped
1 can (15 ounce) tomato sauce,
divided 1-1/4 cups water,
1 itallian salad dressing
Mix 1 cup instant white rice,
uncooked 4 large green peppers
BROWN meat with onion in large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and the dressing mix. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
MEANWHILE, preheat oven to 400°F. Cut tops off peppers; remove seeds. Mix remaining tomato sauce and remaining 1/4 cup water in bottom of 9-inch baking dish. Place peppers in baking dish. Spoon meat mixture into peppers; cover with foil.
BAKE 35 to 45 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving
Its really simple, once you get the hang of it. Good luck. Serve it with a salad and some lemonade.
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Stuffed Bell Peppers
Yields: 4 Servings
4 green bell peppers
4 slices white bread
4 small cans sardines (use less, if desired)
salt and pepper to taste
1/4 cup olive oil
2 cloves garlic, minced (optional)
Take one can sardines drained, one slice bread and combine.
Stuff one bell pepper with the mixture. Season to taste with salt and pepper. Set aside and continue until all peppers are stuffed.
Heat olive oil in frying pan on low heat with garlic. Place peppers in oil and brown on both side until stuffing is heated.
We like to put hot sauce on them and enjoy.
This recipe came from a wonderful woman who lived in Ca. during the depression and had to come up with ways to cook any thing and everything. It is one of my favorites.
Tammy Said:
Does anyone have the Great American Recipes Stuffed Green Peppers?We Answered:
If you go to www.allrecipes.com you can find a bunch and figure out which one was most like your recipe.Steven Said:
Recipes using green peppers?We Answered:
You could make him some pepper steak. Basically, saute some onions and green peppers (big chunks) in butter, until they're not raw, but not too soggy either. Then, take cubes of steak, season with salt and pepper, and sear/brown the outside in a saucepan with a tiny bit of olive oil. You don't need to cook it all the way through.Once it's ready, add your onions and peppers back in and pour in enough beef broth to cover it, plus about 1/2 inch (probably 2-3 cups). Add an extra beef bullion cube for each cup. (If you don't have broth, you can make some with beef bullion. The standard is 1 cube per cup, but use two...you'll want it strong when you add flour later.)
Add a couple of squirts of Worcestershire sauce, 1/4 cup red wine, and about 1/4 tsp each of minced garlic or garlic powder, oregano, parsley, crushed red pepper, and any other favorite spices. Feel free to omit anything he doesn't like.
Bring to a boil, over medium heat, stirring occasionally. Reduce to low heat, cover, and simmer for a couple of hours, or until beef is tender enough to squish with fingers. Then, take 2 tbs of all-purpose flour, mix with 1/4 cup cold water and shake until completely smooth and liquid. Slowly stir in and keep stirring until it's completely mixed in and any lumps are gone. Cover again, and simmer for about another 20 minutes.
Serve overtop egg noodles, or your favorite pasta.
** This can be done in a crock pot if you like as well, and you can let it cook as long as you'd like, on low. I usually start with a saucepan to get everything hot, and then transfer to a crock pot though.
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Better-Than-Philly Cheesesteak
Go to the butcher shop for this. Get a london broil sliced down as thinly as possible. Make them use the slicer, rather than a knife, and tell them between 1/16th and 1/8th of an inch thick.
On medium heat, saute thinly-sliced, or small-chopped onions and green peppers in olive oil, until they begin to soften. About 5-10 minutes before they're done, move them out to the outsides of the pan. Use as large a skillet as you can. Add a bit more olive oil if needed, but make sure you have the surface of the skillet covered and hot. Add your steak, in any order. It doesn't need to be flat or anything. Season with salt and pepper, to taste. Stir and flip the steak around, while frying and gradually mix with the vegetables. When steak is all-gray and begins to sear on the edges, pull it all together into the center of the pan as a lump of steak and vegetable, in the same shape of whatever rolls you're using. Cover with American or Provolone cheese, and lay the roll, open-side down, on top for a minute or two. When the cheese is melted, use a large spatula to pick up the whole thing and turn it over onto a plate.
Serve with chips or fries and an almost-slushy cold coke.
** edit **
I should mention that the average london broil will make several servings. You want to cook only enough for the size of the sandwich. Most bakeries have "sub rolls" available, but any torpedo-shaped roll or bread will work. I've had them on French and Italian breads too. If he's a big eater, a loaf of soft Italian bread from the local supermarket works nicely.
Denise Said:
stuffed green pepper recipes?We Answered:
4 green or red bell peppersSalt
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.
Serves 4.
Clarence Said:
Stuffed eggplant or green pepper recipes anyone?We Answered:
Take the eggplant and cut into thin 1 cm slices. Salt and let the moisture drain. Grill them on high heat on a griddle pan until they are just limp and pliable. Let cool on a plate. Take one slice of eggplant and place a chunk of feta, sundried tomatoes and sliced mushrooms (sauteed if you want) and roll the eggplant up into a parcel. Place on a baking tray. Stuff all the rolls of eggplant, and top with a slice of mozarella and one leaf of basil. Bake in the oven until hot and bubbly.