Last modified on 17 May 2015, at 19:31

Cookbook:Stuffed Bell Peppers

Cookbook | Ingredients | Recipes


Easy Traditional RecipeEdit

IngredientsEdit

  • Three bell peppers
  • Five hundred grams or one-half pound of meat of your choice. Best with ground beef, or beef and pork mixture.
  • 0.5 litres or 1 sixteen ounce can of tomato sauce
  • 100 grams or one-half cup of uncooked rice, any type
  • Salt and pepper

ProcedureEdit

  1. Wash your hands, for food safety purposes.
  2. Wash peppers. Use a thin and sharp knife to carefully cut around the stem end and form a 5cm (2in) circle to open the pepper. Save this piece. Use a spoon or knife cut inside to remove remaining seeds and white membrane. Then rinse again inside and out, and put aside.
  3. Boil rice in a medium pot with one cup of water, boil for fifteen minutes and rice aside.
  4. Cook your meat of choice to fill peppers with, and ensure that the fat is drained, if applicable.
  5. Mix rice, meat, and one tablespoon of sauce together in bowl.
  6. Using your fingers, stuff peppers with mixture until full, cover with pepper top which was set aside.
  7. Place in small pot and ensure they will not tip over, then pour in remaining sauce and leftover meat-rice mixture.
  8. Add water until it covers the peppers two thirds of the way, then cover with a lid.
  9. Cook under medium to high heat (watch so it does not boil over), about twenty-five minutes for soft peppers, less if you prefer peppers that are firmer. All ingredients are at this point pre-cooked, and safe to eat.
  10. Remove and plate with sauce from pot.

High Fat RecipeEdit

IngredientsEdit

  • 4 bell peppers (assorted colors), stemmed and seeded
  • Salt and pepper, to taste
  • 1 cup cream cheese
  • 2 strips bacon, crisp cooked and crumbled
  • 1/4 cup unsalted butter, cut into small cubes
  • Hot sauce, to taste

ProcedureEdit

  1. Combine cheese, bacon, butter, salt, pepper, and hot sauce. Place into a piping bag without a tip and pipe into each pepper.
  2. Place on an ungreased half-sheet pan. Bake in a 375 degree oven about 35 minutes, or until browned and bubbly on top. Serve immediately.