Cookbook:Stuffed Bell Peppers
Easy Traditional RecipeEdit
- 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
- Wash your hands, for food safety purposes.
- 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.
- Boil rice in a medium pot with one cup of water, boil for fifteen minutes and rice aside.
- Cook your meat of choice to fill peppers with, and ensure that the fat is drained, if applicable.
- Mix rice, meat, and one tablespoon of sauce together in bowl.
- Using your fingers, stuff peppers with mixture until full, cover with pepper top which was set aside.
- Place in small pot and ensure they will not tip over, then pour in remaining sauce and leftover meat-rice mixture.
- Add water until it covers the peppers two thirds of the way, then cover with a lid.
- 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.
- Remove and plate with sauce from pot.
High Fat RecipeEdit
- 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
- Combine cheese, bacon, butter, salt, pepper, and hot sauce. Place into a piping bag without a tip and pipe into each pepper.
- 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.