Stuffed Peppers Recipe

Green, yellow, or red bell peppers are used to prepare this dish. The seeds present inside are carefully scooped out, and then stuffed with a filling. The filling can be anything right from lentils, rice, pasta, mashed potato, scrambled cottage cheese, minced vegetables or meat, etc.

The best part about this dish is its appearance. The presence of elegant-looking stuffed bell peppers, with their respective lids looks simply irresistible. Let's take a look at how they are prepared.

Ingredients

• 6 large bell peppers
• 4 tablespoons butter
• 1 cup chopped onion
• 2 celery ribs, finely chopped

• 3 tablespoons finely chopped parsley
• 2 large cloves garlic, finely minced
• 2 pounds lean ground beef
• 3 cups soft bread crumbs
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• ¾ teaspoon ground black pepper
• 1 can tomato sauce
• 1 cup shredded Cheddar cheese

Method of Preparation
Slice the top portion of the bell pepper, such that a lid-like structure comes off. This portion with the stalk is to be set aside. Next, scoop out the seeds from the pepper, thereby forming bowl-like structures. Keep them aside. Next, take a large skillet, and melt butter in it over medium-low heat.

To the melted butter, add the onions, celery, parsley, and garlic. Saute the mixture. Next add the ground beef and continue to saute till the beef is completely cooked.

To this add the bread crumbs and season with salt and pepper. Remove from heat and allow the cooked ingredients to cool slightly. Next, work the eggs into the stuffing. If you find the stuffing too dry, add a little milk or broth to it. Your stuffing is ready. Now, you can spoon the stuffing into the hollow bell peppers.

After stuffing the peppers, place them in a shallow baking dish. Bake them in a preheated (350ºF) oven for 30 minutes or until the bell peppers are tender. You can spoon tomato sauce or thin slices of tomatoes over each stuffed pepper and sprinkle some shredded cheese over the top. Bake them for another 8 to 10 minutes. Serve hot.

Ingredients

• 4 large green bell peppers
• ½ pound lean ground beef, ground round
• ¼ cup finely chopped onion

• 1 cup cooked rice
• ½ teaspoon salt
• ⅛ teaspoon paprika
• ¼ teaspoon celery seeds
• ¼ teaspoon curry powder
• Dash Worcestershire sauce
• ¼ cup soft bread crumbs
• 2 tablespoons butter

Method of Preparation
Slice the tops, and scoop out the seeds as mentioned above. Now cook bell peppers in a cup of slightly boiling, salted water for 4 to 5 minutes. Drain the water and keep the peppers aside. To prepare the filling, add butter to a skillet. Once it melts, add chopped onion and let it fry for a minute or two.

Next add the ground beef, rice, salt, paprika, celery seeds, curry powder, and Worcestershire sauce and mix well. Once the meat has cooked, stuff it into the peppers and top each of them with bread crumbs. Bake them at 350°F for 30 minutes. Serve hot.

Ingredients

• ¼ pound smoked sausage, cooked and chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons vegetable oil
• 1 cup chicken broth
• ¾ cup canned kidney beans (rinsed and drained)

• ½ cup uncooked instant rice
• ¼ teaspoon Cajun seasoning
• 1 cup canned stewed tomatoes
• 2 medium sweet red or green peppers, cut in half lengthwise and seeded
• 2 tablespoons butter-flavored cracker crumbs
• 2 bacon strips, halved
• ½ cup shredded Cheddar cheese

Method of Preparation
In a skillet, add some oil, and once it's hot add the onions and garlic. Once they've tenderized add the broth, kidney beans, rice, and Cajun seasoning to the skillet. Bring the mixture to a boil.

After the broth come to a boil reduce the heat and cover the skillet. Simmer for 5 minutes till the rice is tender. Now, add tomatoes to the rice and allow it to simmer uncovered, for 15 minutes or till the gravy thickens.

Place the hollowed peppers into a greased, shallow 1½ qt. baking dish. In each pepper half, place 1½ teaspoons cracker crumbs. The other half is to be filled with the sausage mixture. Cook the bacon in a skillet over medium heat until lightly browned. Now top each pepper with cheese and bacon. Bake the peppers uncovered at 375°F for 25-30 minutes. Serve hot.

These lip-smacking recipes are sure to be welcomed warmly by your family and friends. It's not only a colorful dish, but also a great way to feed vegetables to your family. Be creative and use a different stuffing each time you prepare this dish. This will keep the excitement going!