Got Stuffed Green Peppers recipe anyone?

[Melissy]

I would like to make stuffed green peppers for me and my husband. I couldn't find the frozen type at the grocery store. Does anyone know an easy recipe? I'm thinking of the type with tomato sauce/ground beef/rice.

This is my first posting!

-melissy

[Grace]

Here you go....

CookWare(tm) from Cooking Light(r)

Beef-and-Barley Stuffed Peppers

SOURCE: Cooking Light YEAR: Oct 1993 PAGE: 136

INGREDIENTS FOR 4 SERVINGS:
4 medium-size green bell peppers
3/4 pound ground round
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
Vegetable cooking spray
1 cup cooked pearl barley
1 cup corn cut from cob (about 2 ears) or frozen whole kernel corn, thawed
2 teaspoons chili powder
1/2 teaspoon dried whole oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons 72%-less-sodium Worcestershire sauce
1 (8-ounce can no-salt-added tomato sauce
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided

INSTRUCTIONS:
Cut tops off peppers; discard seeds and membranes. Cook peppers in boiling
water to cover 4 minutes; drain and set aside.

Cook beef and next 3 ingredients in a large skillet coated with cooking spray
over medium-high heat until browned, stirring to crumble beef. Drain and pat
dry with paper towels.

Combine beef mixture, cooked barley, and next 7 ingredients, and stir well.
Stir in 1/2 cup cheese. Spoon 1 cup beef mixture into each pepper. Place
stuffed peppers in an 8-inch square baking dish.

Bake at 350 deg for 15 minutes. Top peppers evenly with remaining 1/2 cup
cheese; bake an additional 5 minutes or until cheese melts. Yield: 4 servings
(serving size: 1 stuffed pepper).

NUTRITIONAL INFORMATION:
CALORIES 364 (29% from fat) / PROTEIN 31.3g / FAT 11.7g (SAT 5.2g, MONO 3.8g,
POLY 0.9g) / CARB 36g / FIBER 6.2g / CHOL 71mg / IRON 3.9mg / SODIUM 634mg /
CALCIUM 291mg

[SoCal]

Melissy,
I got this recipe at www.allrecipes.com (http://www.allrecipes.com)
They also had assorted vegetarian recipes for stuffed peppers. Sounds like what you were looking for (you could substitute turkey for the beef if you'd like).

Stuffed Peppers

Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour

" Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce. "

Ingredients
6 green bell peppers
1 pound ground beef
1 1/2 cups cooked rice
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian-style seasoning


Directions
1 Preheat oven to 350 degrees F (175 degrees c).

2 Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)

3 In a large bowl, combine the ground beef, rice, half of tomato sauce, Worcestershire sauce, garlic powder, onion powder and salt and pepper to taste. Mix all together, fill each bell pepper with beef mixture and place in an 8x8 inch baking dish.

4 Combine the remaining tomato sauce with the Italian seasoning, mix together and pour over the peppers.

5 Bake for one hour at 350 degrees F (175 degrees C), basting with sauce every 15 minutes.

Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 329
Protein 16g
Total Fat 20g
Sodium 477mg
Cholesterol 64mg
Carbohydrates 21g
Fiber 3g

[Melissy]

Thank you Grace and SoCal!
Those recipes look great and I have some of the ingredients on hand already. I am excited to have found this great BB.

[SoCal]

You are very welcome Melissy and I too am glad to have this BB! By the way, you could also try the all recipe website and do a search under 'stuffed green peppers'. They had an assortmemt of vegetarian stuffed peppers and I think one used Textured Vegetable Protein (TVP) which has been a topic here before. Here is the link: www.allrecipes.com (http://www.allrecipes.com)

Enjoy!!

[mlou]

Well I guess I'm too late. I was going to post mine but its about the same as those above. I do want to encourage you to do these as you will be very happy with how much better they are than frozen! In addition you can make them ahead and cook them in a crock pot if, say you work and don't have the time required to do the whole thing by dinner time. I actually like them better done in a crock pot. Hope you have fun!

[lsdesign]

I have a great crock pot recipe that also works well as stuffed cabbage. It tastes the same as my Polish grandmother's. I will be glad to post it if you care to have it, let me know.

[Grace]

lsdesign,

I would really be interested in your recipe! I am still in search of "real" stuffed peppers and stuffed cabbage! I've tried the CL recipes, and while good, they're not what my Grandma always made, or even what you get at my favorite Polish or German restaurants. I especially like the crock pot idea, as I do work and it's sometimes tough to do these kinds of dishes during the week. I usually have to save them for the weekend. So please post! I can't wait. Thanks!

Grace

[mlou]

I would start with the recipe above that uses rice, add much more seasonings especially basil. When they are stuffed place them in your crock pot, fill to just under the top of the peppers with sauce that has been watered down and put in the fridge.
In the morning set the crock pot on low and they will be wonderful when you get home. Now sprinkle the top of each pepper with shredded cheddar and let that melt. Dinner is served! Cabbage would work the same way minus the cheese. If you are looking for the polish flare you might want to try making 1/2 the ground beef be sausage...or even more,yeah,that is probably the flavor you are looking for!

[lsdesign]

Stuffed Cabbage/Peppers

12 large green cabbage leaves or
6 green peppers (no need to precook peppers)

3/4 cup water

1 t. butter or margarine

1/4 t. salt

1/4 c. long grain white rice

1 1/4 lb. lean ground beef
(my mom and grandmom used to use a combo of ground pork and beef)

1 large egg slightly beaten

1 smal onion, minced (1/2 cup)

Important Ingredient:
1/3 chopped fresh dill or 1 1/2 tablespoons dried dill weed

2 T.chopped fresh flat-leafed parsley

Freshly ground pepper to taste

Tomato Sauce
1 T. olive oil
2 med. onions, halved and thinly sliced (3 cups)

2 large garlic cloves chopped

1 28 oz. can crushed tomatoes, undrained

3 T. fresh or bottled lemon juice (1 lemon)

1 T. hot paprika

1t. Worcestershire sauce

1. Blache cabbage leaves in boiling water for 3 minutes, until limp. Drain and set aside.
2.In a small saucepand, bring water, butter and salt to a rapid boil. Add rice and reduce heat, cover and cook for 15 to 20 min. until rice is tender and water is absorbed.
3. In a large bowl, combined rice, beef, egg onion, garlic, dill, parsley, salt and pepper. Mix well.
4. Place cabbage leaves on a large wooden board. Put 1/4 cup of the feef mixture at the bottom of each leaf and rollup, folding in the sides and completely enclosing the filling. Set filled leaves aside. For peppers, stuff the cored peppers while upright and arranged in the crock pot and top with sauce.
5. To make Tomato Sauce: In a large skillet, heat oil over medium-high heat. Add onions and garlic; and cook until onions are limp, 4 min. Stir in remaining sauce ingredients and cook 5 min. Transfer half of the tomato sauce to a large slow cooker. Place cabbage rolls, seam side down, in the sauce making as many layers as necessary. Top with remaining sauce. Do not stir. Cover and cook on low for 7 to 9 hrs. or on high for 3 1/2 to 4 1/2 hours.

[Melissy]

This is great. Thank you EVERYone. I have never had stuffed cabbage. I will be printing like mad.
And I LOVE using the crock pot. Nothing better than bragging to your workmates that you have dinner cooking and coming home to a welcoming aroma.
-melissy

[Vanessa]

Melissy
You can take the picadillo recipe (the issue which featured Cuban food) to stuff your peppers. Use green, red, yellow, orange bell peppers (your choice- color ones are sweeter). Please take tops off (save tops) then scoop up seeds. Stuff with the picadillo (meat mixture) then beat 1 or 2 eggs (depending on how many peppers you are making) drizzle on top of stuffing then put the cap back make sure your peppers are "standing" on your pyrex or cooking dish. If using a cookie sheet I usually cover with foil the sheet. Bake at 350 for 20-30 mins. You don't want your peppers "mushy" but still holding their shape. Now if you want you can add to your picadillo white rice and it "stretches" your amount of stuffing to fill more peppers.

[This message has been edited by Vanessa (edited 10-24-2000).]