Kittencals Stuffed Green Bell Peppers Recipes

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KITTENCAL'S STUFFED GREEN BELL PEPPERS

This is my own recipe I have been making for over 30 years, you may use 2 pounds of all ground beef or 1 pound each ground beef and ground pork. Try to purchase extra large firm bell peppers with flatter bottoms so that they will stand straight in the baking dish, and for a softer bell pepper you may par-boil the peppers firstly turn upside down to drain for about 30 minutes or more then stuff as directed (see bottom of the recipe) ----- see my recipe#136292

Provided by Kittencalrecipezazz

Categories     Peppers

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16



Kittencal's Stuffed Green Bell Peppers image

Steps:

  • Grease an 11 x 7-inch baking dish or a casserole dish.
  • Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.
  • Discard the stems and chop the pepper tops.
  • Heat oil in a large skillet over medium-high heat.
  • Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.
  • Add in ground beef and Italian sausage meat; cook for about 10 minutes (you do not need to cook the ground beef completely as it will cook more in the oven).
  • Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).
  • Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.
  • Equally fill each pepper cavity with the beef/rice mixture.
  • Place the peppers in prepared baking dish.
  • Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.
  • Preheat oven to 400 degrees F (second-lowest rack, do not bake on lowest oven rack or the bottom of the peppers will scorch).
  • Tent loosely with heavy foil.
  • Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).
  • Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.
  • **NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20-30 minutes or more and then fill with mixture.

6 large green bell peppers
3 -6 tablespoons olive oil
1 large onion, chopped
1/4 cup finely chopped fresh parsley
2 tablespoons fresh minced garlic
1 teaspoon dried red pepper flakes (or use 1/2 teaspoon cayenne pepper, optional or to taste)
1 cup cooked white rice
3 teaspoons paprika (or to taste)
seasoning salt & freshly ground black pepper (to taste)
3/4 cup prepared marinara sauce (use your own favorite marinara sauce, or see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1 lb ground beef
3/4 lb Italian sausage, casings removed
1/3 cup grated parmesan cheese
1 large egg, slight beaten
2 -3 cups prepared marinara sauce
shredded mozzarella cheese

INSIDE-OUT STUFFED GREEN BELL PEPPERS

This is a lot easier to make than the regular stuffed green peppers. My husband just loves it this way.

Provided by taillightsinsightbb

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10



Inside-Out Stuffed Green Bell Peppers image

Steps:

  • In a skillet, brown beef. Drain.
  • Transfer to a greased 2-quart casserole dish.
  • Add the next 8 ingredients.
  • Cover and bake at 350°F for 1 hour or until rice is tender.
  • Uncover and sprinkle with the cheese.
  • Return to the oven until cheese melts, about 5 minutes.

1 lb ground beef
1/2 cup chopped onion
1 (16 ounce) can stewed tomatoes, cut up
1 large green pepper, chopped (or several green peppers, suite your own taste)
1/2 cup uncooked long grain rice
1/2 cup water
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces shredded cheese (or more to suite your taste)

STUFFED GREEN PEPPERS I

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 12



Stuffed Green Peppers I image

Steps:

  • Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  • In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  • Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

STUFFED GREEN PEPPERS

These are super classic and so simple to make. Use leftover rice or thawed frozen rice. For an easy variation, try shredded fontina or Gruyere cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 14



Stuffed Green Peppers image

Steps:

  • Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
  • Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
  • Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
  • Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

KITTENCAL'S BEST DEVILED EGGS

These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 11



Kittencal's Best Deviled Eggs image

Steps:

  • Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
  • In a small bowl, mush yolks well with a fork, leaving no small lumps.
  • Add next 10 ingredients (adjusting to suit taste) mix well to combine.
  • Spoon or pipe egg yolk mixture evenly into the whites.
  • Sprinkle with paprika.
  • Cover tightly with plastic wrap.
  • Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
2 tablespoons milk (or 2 tablespoons half-and-half cream)
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
1/2 teaspoon ground mustard powder
1/8-1/4 teaspoon dried dill weed (or to taste)
1/4 teaspoon salt (or to taste, I use seasoned salt)
1/4 teaspoon paprika (a little more for dusting the eggs)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder

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