HOMESTYLE STUFFED PEPPERS
An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!
Provided by Jillian
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Cook the peppers in boiling water until softened, 4 to 5 minutes.
- Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
- Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
- Preheat oven to 350 degrees F (175 degrees C).
- Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
- Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
- Combine tomato sauce and white vinegar in a bowl.
- Pour tomato mixture over stuffed peppers.
- Top with 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)
Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
- Cut off tops of peppers (retain tops) and remove seeds and membrane.
- Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
- Take tomato flesh and process it until pureed.
- Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
- Stuff the vegetables evenly with this mixture.
- Replace tops of tomatoes and peppers.
- Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
- Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
- Turn off oven and leave in for another hour to'mellow' before serving.
- This is best served slightly warm or at room temperature.
- It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
- It will also have yummy juices begging to be mopped up with bits of crusty bread.
- In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
- That way you can have a couple of wedges of potato too.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
Categories Onion Pepper Tomato Appetizer Side Roast Quick & Easy Basil Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and lightly oil a large shallow baking pan.
- Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA)
Hungarian Stuffed Peppers - or Töltött Paprika - are the perfect hearty meal. Made from fresh green peppers stuffed with a seasoned rice and pork blend, these peppers cook in a delicious homemade tomato sauce and can be served with bread or potatoes!
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Wash the peppers, cut the top off, and remove the middle section including seeds. Give the peppers a second rinse to remove the rest of the seeds.
- Wash the rice and add it to a small pot. Add water according to package directions and cook the rice until it is half cooked. Let it cool.
- In a medium-sized bowl, combine the ground meat, rice, egg, salt to taste, and black pepper to taste. Mix well.
- Stuff the green peppers with the meat-rice-mixture. If there is any left, you can form meatballs.
- Wash the celery stick and the banana peppers (optional). Also, peel the onion.
- Place the celery stick (you can cut it in half or thirds if it is too big), whole onion, and banana peppers (optional) into a large pot. Add the crushed tomatoes and 1/2 teaspoon of salt.
- Add the stuffed peppers - and meatballs if any - into the pot. Add sufficient water to almost fully cover the contents. In our case, that's approx. 4 cups of water. Depending on the size of your pot and the size of the peppers, it might be more or less for you.
- Bring everything to a boil, then reduce the heat to medium-low. Place a lid on the pot and let it simmer for around 1.5 hours. You can turn the peppers a couple of times during this time.
- Once the stuffed peppers are soft, remove them from the pot. Also remove the celery stick, onion, and hot peppers and squeeze out the juice. If it's too hot to touch them with your hands, you can place the vegetables in a strainer and then press down with a fork or spoon to squeeze the juice out. Discard the squeezed celery, onion, and banana peppers.
- In a small pot, make a light roux by melting one tablespoon of butter and adding the flour to it. Mix well with a wooden spoon until there are no flour lumps left and sauté the mixture until lightly brown. Add approx. two tablespoons of water to the roux and mix thoroughly.
- Add the roux to the pot of tomato sauce and whisk well. Bring the tomato sauce to a low boil and whisk regularly until there are no lumps left. Let the sauce simmer for a few minutes until it has thickened. Add a pinch of sugar and salt to taste.
- Placed the stuffed peppers (and meatballs) back in the pot of tomato sauce. Let them simmer for 2-3 minutes. You can serve the stuffed peppers with potatoes and/or bread.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 37 g, Protein 22 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 560 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 8 g
GREEK GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
TOMATO STUFFED RED BELL PEPPERS
Make and share this Tomato Stuffed Red Bell Peppers recipe from Food.com.
Provided by Dotty
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a few teaspoons of oil into a shallow rasting dish.
- Cut peppers in half lengthwise and lay them cutside up.
- Add a small whole or half tomato to each pepper.
- Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over.
- Drizzle with the olive oil.
- Bake 25 minutes.
Nutrition Facts : Calories 170.7, Fat 14.9, SaturatedFat 2.1, Sodium 7.2, Carbohydrate 9.9, Fiber 3.2, Sugar 6.5, Protein 1.8
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 17
Steps:
- Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
- . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- Peel and chop your potatoes in bite-sized chunks.
- . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
- Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
- The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!
Nutrition Facts : ServingSize 2 pieces, Calories 493kcal, Sugar 19.6g, Sodium 481.7mg, Fat 20.6g, SaturatedFat 4.6g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 73.8g, Fiber 13.8g, Protein 9.7g, Cholesterol 8.7mg
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!
Provided by Denise Phillips Sarigianopoulo
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
- Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
- Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g
STUFFED PEPPERS WITH SUN-DRIED TOMATOES
Make some Stuffed Peppers with Sun-Dried Tomatoes for dinner using this recipe from My Food and Family. These delicious stuffed peppers make a savory entrée.
Provided by My Food and Family
Categories Beef
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well. Stir in cheese.
- Spoon veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
- Bake at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
STUFFED GREEN PEPPERS WITH TOMATO SAUCE
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
TOMATO STUFFED PEPPERS
Steps:
- Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
- Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
- Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
- Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) VIDEO
Steps:
- Preheat oven to 350°F/180°C
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- Rinse the rice well, place in a bowl and cover with water. Soak for 15 to 20 minutes until you are easily able to break one grain of rice between your fingertips. Drain.
- Place a large skillet over medium-high heat. Add 1/3 cup extra virgin olive oil and heat until just shimmering but not smoking. Add chopped onions (but not the sliced onions) and garlic, toss briefly until fragrant (do not brown the onions and garlic.) Add the ground meat, season with salt, pepper, cumin, oregano, allspice and nutmeg. Cook the meat for about 5 minutes or until fully browned and cooked through (use a wooden spoon to break the meat apart to avoid large chunks.)
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STUFFED PEPPERS FOR TWO - A HEART WARMING COMFORT FOOD RECIPE
From icookfortwo.com
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