Stuffed GREEN peppers.....

[Grace]

I want to make stuffed green peppers tonight (I have a ton from the garden that need to be used up) and can't find a recipe I like. It seems like every recipe calls for red peppers for some odd reason, and while I'm sure I could interchange green ones pretty easily, I would like a filling that is meant to contrast with the much less sweet flavor of green peppers, something more traditional.

I've searched the board and haven't been able to come up with anything I like, and I'd also like one without cheese, except maybe some parmesan or something. But no "gooey" cheeses. DH doesn't like cheese too much.

I know it's Sunday and there isn't much traffic here, so I hope someone will be able to help me before dinner tonight... :D

[sdcook]

CL had a recipe for stuffed green peppers filled with a taco meat filling topped with mashed potatoes. The only cheese was a bit of cheddar melted on top of the potatoes, but that could be left off. They were a hit here and very easy and quick to put together. If this sounds like something you'd like I'll find the recipe. I think it was called Skillet Stuffed Peppers and was in the Superfast suppers section.

[sdcook]

Found the recipe, so I'll just post it.

Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)

Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).

While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.

While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.

Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.


Yield: 4 servings (serving size: 1 stuffed pepper half)

NUTRITION PER SERVING
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g

[jimjimmerjim]

While I am not a big fan of bell peppers in any color, this recipe looked really good yesterday when I was watching the Victory Garden on PBS.

She bakes the peppers upside-down to prevent the filling coming out.

I might even try this one myself.

www.pbs.org

INGREDIENTS:

Tomato Sauce

4 tablespoons Extra Virgin Olive Oil
1 medium onion, peeled and minced
3 pounds boneless pork butt, cut into 1-inch chunks
1/2 pound sweet Italian sausage
2 large cloves garlic, minced
2 28-ounce cans crushed tomatoes
1 28-ounce can tomato purée
2 teaspoons fine sea salt
1/2 teaspoon coarse black pepper
5 or 6 leaves fresh basil, shredded
Stuffing

9 large sweet bell peppers, washed and dried
1 pound ground sirloin
1 pound ground pork
1 pound ground veal
2 cups cooked rice
1 cup grated Parmigiano-Reggiano cheese
1 large onion, peeled and minced
4 eggs
2 tablespoons minced parsley
3 teaspoons sea salt
1 teaspoon coarse black pepper
7 cups of tomato sauce
Makes 9 stuffed peppers

To make the sauce, in a saucepot heat the olive oil and cook the onion until it softens. Stir in the pork butt chunks and Italian sausage and brown on all sides. Stir in the garlic and cook until the garlic softens. Lower the heat and stir in the crushed tomatoes, tomato purée, salt and pepper. Cover and simmer the sauce for about 1 hour. Stir in the basil. The sauce is now ready to use.
Preheat the oven to 350°F.

Cut 1/4 inch off the tops of the peppers. Carefully remove the seeds with a spoon, then rinse the peppers and set them aside.
In a large bowl, combine the sirloin, pork, veal, rice, cheese, onions, eggs, parsley, salt and pepper. Mix gently with your hands. Fill the cavities of the peppers with some of the mixture, being careful not to over-pack them or they will spill in the oven while baking.

Ladle 1 1/2 cups of tomato sauce in each of 2 large baking pans. Arrange the peppers upside down in the pans. Ladle 2 cups of the sauce over each pan of peppers. Cover the pans tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the peppers are soft. Remove the pans from the oven, remove the foil, and carefully turn the peppers right side up. Serve the peppers immediately with additional sauce on the side.

Chef Maryann Esposito notes: This is one of the most magical dishes of southern Italy, especially from around the province of Avellino, in Campania. I have often grown sweet bell peppers in my garden, but the sweetness of those I have had from Campania far outshines anything I have ever tasted here. It is the variety, the intensity of the Mediterranean sun, and the long growing season that accounts for this. Or maybe it is the proximity of grumpy Mount Vesuvius that has lent richness to the soil over the centuries.

Whatever the reasons, these delicious peppers and the variety of seasonings and stuffings they encase, are a favorite of many. My mother makes hers with ground beef, ground pork, and ground veal and keeps this meat mixture moist by baking the stuffed peppers upside down. They can be baked a day ahead and are even better as leftovers. They make a great entrée for a party. Serve a salad and crusty bread and let the party begin!

[Pony]

I found these already programmed in my MC, but have never made them. They sound good!


Smoked Corn Stuffed Pepper

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice
Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large green peppers
1 1/4 teaspoons salt -- divided
1 teaspoon ground black pepper
3 cups cooked rice
1 15-ounce can black beans -- drained and rinsed
1 11-ounce can Mexican-style corn -- drained
1 medium onion -- chopped
1 cup chopped walnuts
1 4-ounce can chopped green chiles
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup shredded Monterey Jack cheese
2 ounces jalapeño peppers (optional)
Jalapeño pepper slices -- for garnish

Cut a thin slice from stem end of each pepper; remove seeds and membranes;
rinse. Cook peppers 5 minutes in enough boiling water to cover; drain.
Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and
remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper;
stand upright in 13 × 9-inch baking pan. Cover pan with foil; bake at 350
degrees 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an
additional 5 minutes or until cheese is melted. Garnish with jalapeño
pepper slices.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 13g Fat (30.5%
calories from fat); 15g Protein; 51g Carbohydrate; 9g Dietary Fiber; 6mg
Cholesterol; 496mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.




Sausage Stuffed Peppers

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sweet Italian sausage -- casings removed
1 medium onion -- chopped
3 cups cooked rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 medium green bell peppers -- cored and seeded
1 28-ounce jar Ragú Chunky Gardenstyle Super Mushroom
Pasta Sauce


In a large skillet, thoroughly cook crumbled sausage. Add onion; sauté
until tender.

In a medium bowl, thoroughly combine sausage mixture with rice, parsley,
cheese, egg, salt, and pepper. Stuff each pepper with about 2/3 cup meat
mixture.

Place peppers upright in a large saucepan. Spoon 1 tablespoon sauce over
each pepper. Pour remaining sauce around peppers. Simmer, covered, 1 hour
over low heat, or until peppers are tender. Serve with sauce.

Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 629 Calories; 40g Fat (57.2%
calories from fat); 23g Protein; 44g Carbohydrate; 5g Dietary Fiber; 89mg
Cholesterol; 1582mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat;
1 1/2 Vegetable; 6 Fat.



Stuffed Peppers (Punjene Paprike)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium green peppers
2 tablespoons butter
4 small onions -- finely chopped
2 small green peppers -- finely chopped
1 clove garlic -- minced
1/2 cup chopped ham
1 can tomato purée
salt and pepper
4 cups fine bread crumbs
2 eggs

Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop
peppers into boiling, salted water and parboil 5 min. Drain thoroughly.
Melt butter in skillet. Add onions, garlic and chopped pepper and sauté
until limp. Add tomato purée, ham, salt, and pepper to taste. Simmer for
15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture
into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at
350º for about 25 min. or until stuffing is firm and delicately browned on
top.

Cuisine:
"Yugoslavian"
Source:
"WWW.Yugoslavia.com"
S(Internet address):
"http://www.yugoslavia.com/Culture/HTML/yu.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 350 Calories; 9g Fat (22.6%
calories from fat); 12g Protein; 57g Carbohydrate; 6g Dietary Fiber; 59mg
Cholesterol; 757mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
3 Vegetable; 1 1/2 Fat.

[Grace]

Wow!! Thanks for all the speedy replies! All the ideas look so great. I'm leaning towards the more traditional recipes though, even though the one with the mashed potatoes looks good too. Pony, the Sausage stuffed peppers and the Yugoslavian recipe both look awesome. Thank you so much. I'll let you know what I end up trying.

[lirpa]

This may not be what you're looking for either, however, is a more "traditional" version of stuffed peppers my mother has been making for years. This recipe generally makes 4-6 stuffed peppers (depending on the size of peppers you have), however, you can adjust it as needed. The stuffing mixture consists of one pound ground meat ( I prefer the leanest meat possible), 1 1/2 to 2 cups cooked white rice, one egg, and salt and pepper to taste. Slice off the tops of the green peppers and remove seeds. Stuff the peppers with the meat mixture (raw peppers). Place peppers in a large enough dutch oven. Pour enough tomato soup in the pan to nearly cover the peppers. I also cut up some pepper and throw in the pot for extra flavor. Add a little water to thin the sause out (to your preference). I generally add one half soup can (the smaller size). Cover and cook (low to medium) for one and one-half hour. We usually have this with mashed potatoes and use the tomato sause as gravy.

[SusanL]

Grace,
This recipe states to use tomatoes and zucchini, but you can use just green peppers...
Despi’s Stuffed Vegetables
(double batch)

2 – 3 peppers (green yellow, and red)
1 – 2 hot peppers
6 – 8 tomatoes
1 – 3 zucchini
1 – 2 small onions (and/or scallions)
3 c nuts (walnuts, almonds, sunflower seeds-any combination of the three)
2 – 3 garlic cloves
1 c fresh dill
½ - 1 c mint
2 c rice (white or brown)
2- 14.5 oz cans diced tomato with onion and garlic
salt, pepper, sugar
Olive oil (not EVOO)

Directions:
1.Cover bottom of a large saucepan and a large casserole with olive oil.
2.Chop the onions in a food processor. Remove and set aside.
3.Cut off tops of the tomatoes and peppers, keeping the tops for lids. Scrape out and place the insides in a large bowl. Lightly salt, pepper, and sugar the insides of the tomatoes. Lightly salt and pepper the peppers.
4.Cut off tops of the zucchini, keep the tops for lids. Clean insides and place in the large bowl. Lightly salt and pepper the insides. If too large, cut in half to clean insides. Cut a slice to use as a lid.
5.Put the vegetable insides from the large bowl, 1-2 hot peppers (whole), nuts, and garlic cloves into a food processor. Chop so that mixture is chunky. If you have enough room in processor, add mint and dill to process.
6.Sautee chopped onions. Add vegetable mixture to saucepan. Once it starts to simmer, add rice and continue for about 10- 15 minutes. You might need to add additional water. The rice is still crunchy, not cooked. Taste to adjust seasonings.
7.Add chopped nuts.
8.Stuff the sautéed vegetable mixture into the vegetables, add lids to cover. (Leftover mixture can be frozen.) Add vegetables to the oiled casserole pan.
9.Cover vegetables with diced tomatoes and ½ cup of water. Cover with foil
10.Bake 350 degrees for 30-45 minutes. Remove foil for the last 10 minutes.

[jena]

What a co-incidence! I've just put some stuffed green peppers into the oven and decided to check the boards while I wait! I'm not sure you will like my recipe though - it's veeeeery basic. But they are kind of the traditional varety and there is no cheese involved. It is actually a recipe from a friend who had these peppers at a party. I thought they were excellent and was suprised to see how easy they are. The recipe sounds kind of gross, but DH and I both love these! These are vegetarian but you could easily use real meat instead of fake meat. My friend doesn't have a written recipe, so these are her estimates:

Sarah's Stuffed Peppers

1 onion, diced
1 cup cooked rice
1/2 - 3/4 cup ketchup
olive oil (I use cooking spray and about 1 teaspoon olive oil)
1/2 cup water
fake meat or ground hamburger (in proportion to rice, dependent on
preference) (I use 200g quorn mince)

1. Wash, halve and clean the peppers, then pat them dry with a paper towel
and salt and pepper the inside.

2. Fry the onion in olive oil until soft, add salt and pepper to taste.

3. Add ketchup (more or less dependent on your taste) and 1/2 cup of water. Turn heat very low and mix together.

4. Add meat and rice to mixture and cook until sticky. Basically you want the ketchup/water mixture to be absorbed a bit by the rice and meat, so you might have to adjust according to how much meat you use.

5. Stuff peppers and bake about 45 minutes (or more, depending on your oven).

I've made with both brown and white rice with good effect. The filling is kind of sweet and goes very well with green peppers.

[NewMrsG]

This is one I used to make over and over again (and then got sick of them after my husband's 800th request for them). They're very flexible and forgiving - you can easily cut down or increase or omit most of the ingredients. This was the basic recipe I used when I was a vegetarian, now I usually add some ground turkey or beef as well.


* Exported from MasterCook *

Italian Stuffed Peppers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : vegetarian entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 green peppers -- halved
4 cloves garlic -- crushed
4 anchovies -- chopped
14 ounces chopped tomatoes
1 tablespoon basil
1/2 cup cooked rice
8 ounces tomato sauce

Blanch peppers in boiling water until softened (but not soft). Saute garlic and anchovies in oil from anchovies. Add tomato-rice. Blend well. Fill peppers. Top with tomato sauce. Bake at 350 for 20 mins.

Cuisine:
"Italian"
Source:
"Unknown"
Ratings : Excellent 10 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 2g Fat (12.8% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 875mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

[mom2garret]

Ok, I once gave this recipe to a friend and they put their nose in the air at it. THEN, they made it and said WOW, how easy and good! BTW, my mom told me how to make these!

Parboil or nuke your green peppers. While you are doing that, make a box of rice pilaf (or of course make your own rice pilaf). Mix the cooked rice with a lb. of ground beef (raw) of your choice (or ground turkey). Stuff each pepper with the mixture. Put a smalll amount of tomato sauce (or sticking purposes) in a casserole dish then place the stuffed peppers in it. Pour the remaining tomato sauce over the peppers and cook in the oven until done. I usually do it for an hour (but then again I am anal about my ground burger meat being well well done :rolleyes: )
For a variation, mom used to use a spanish rice filling which just adds a little zip! 3 ingridents, how can you go wrong ;)
Jodi

[oceanjasper]

This recipe is my from my sister-in-law and it was a recipe made by her mom while she was growing up in Georgia. It seems pretty simple and it was quite tasty when I had it once at her place!

Stuffed Peppers

6 green peppers
1 tbsp butter
1 small onion, chopped
1 pound ground beef
1 tsp salt
Dash of black pepper
1 tbsp parsley or dill
1 tsp worcestershire sauce
1 cup cooked rice
1 egg
2 large cans of tomato sauce or homemade sauce

Preparation:
Wash peppers, cut in half, clean out. Cook in boiling water for 8 minutes. Drain.

Melt butter, fry onion, add meat and fry until brown.

Mix in salt and pepper, parsley, worcestershire sauce and rice.

Beat 1/4 cup tomato sauce with egg and then add to meat mixture.

Fill pepper halves with meat mixture. Place in buttered backing dish. Pour tomato sauce all over.

Bake at 375 F for 25 minutes.

[deniseannsc]

This may not be what you're looking for either, however, is a more "traditional" version of stuffed peppers my mother has been making for years. This recipe generally makes 4-6 stuffed peppers (depending on the size of peppers you have), however, you can adjust it as needed. The stuffing mixture consists of one pound ground meat ( I prefer the leanest meat possible), 1 1/2 to 2 cups cooked white rice, one egg, and salt and pepper to taste. Slice off the tops of the green peppers and remove seeds. Stuff the peppers with the meat mixture (raw peppers). Place peppers in a large enough dutch oven. Pour enough tomato soup in the pan to nearly cover the peppers. I also cut up some pepper and throw in the pot for extra flavor. Add a little water to thin the sause out (to your preference). I generally add one half soup can (the smaller size). Cover and cook (low to medium) for one and one-half hour. We usually have this with mashed potatoes and use the tomato sause as gravy.

This sounds like the way my mom makes stuffed peppers, even with the mashed potatoes! Yummy! I don't make them though because no one in my family likes them. Do they freeze well? If so I could make them and freeze the extras for later!

[dorothyntototoo]

Too late for tonight's dinner but thought I'd throw out a suggestion for another night. I don't eat peppers in any shape or form, but used to make them for dinner for family stuffed with my regular meatloaf recipe & put them in the crockpot. For me, I made a big "meatball". Cooked them all day in the crockpot (no additional liquid necessary - make their own "juice") with baking potatoes stacked on top. Dinner was ready when I arrived home from work.