How To make Spicy Stuffed Peppers
4 lg Red bell peppers
2 ts Olive oil
1 c Minced onion
5 oz Lean ground beef
2 oz Chopped toasted Ca. walnuts
2 ts Chili powder, mild or hot
-- (or more, up to 3 tsp.) 1 ts Ground cumin
1/2 c Tomato sauce
1/4 c Raisins; chopped
10 sm Green olives with pimiento
1 ts Dried oregano
1/2 ts Instant beef bouillon
2 c Cooked long-grain rice
-- (white or brown) Parsley sprigs; for garnish "Be sure to get flawless, well-shaped peppers that will stand upright in a baking dish to make this one-dish meal decorative, as well as delicious." With a paring knife, slice "lids" from peppers and set aside. Carefully remove seeds and membranes, rinse with cold water and place peppers in baking dish. Set aside. In large skillet, heat oil over medium-high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden. Add chili powder and cumin and cook, stirring constantly, for 2 minutes. Stir in tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup water. Simmer 5 minutes; remove from heat; and stir in rice. Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each pepper and cover with reserved "lids". Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 minutes until peppers can be pierced easily with a knife. Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs for "stems" if desired, and serve. Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C. Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g mono, 4 g sat; * 508 mg sod, 27 mg chol. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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Stuffed Peppers Recipe - Hakka Style
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This is a traditional Hakka style recipe. Since I am half Hakkaness, I grew up with this dish. My mom will make it for special events such as we got guests visit us. Or my sisters or I got an A + in the school. I am happy to share it with you.
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Ingredients For The Filling
370g (13oz) of green chilies
400 grams (14 oz) of ground pork
4 pieces of dried shiitake mushroom (Amazon Link -
2 tsp (11.5g) of soy sauce (Amazon Link -
1/2 tbsp (9g) of oyster sauce (Amazon Link -
1/2 tsp (3g) of salt
3-4 cloves of garlic
1 tsp ( 4g) of ginger
1.5 tbsp (11g) of cornstarch
1 egg
1/4 cup (25g) of diced scallion
Ingredients For The Sauce
1/4 tsp (1.5g) of salt
1/2 tbsp (8.5g) of soy sauce
1/2 tsp (3g) of dark soy sauce (Amazon Link -
Black pepper to taste
1 tbsp (7.5g) of Cornstarch
1 cup (236g) of the mushroom soaking liquid
Others
2.5 tbsp (35g) of cooking oil to pan fry the peppers
INSTRUCTIONS
Soak 4 pieces of dried shiitake mushroom with 1 cup of water for 2 hours. Dice the mushroom. Save the liquid for later.
Season 400g of pork with 2 tsp of soy sauce, 1/2 tbsp of oyster sauce, 1/2 tsp of salt, 1 tsp of finely diced ginger, and minced garlic. Crack in 1 egg and add in 1.5 tbsp of cornstarch. Start mixing the filling within 1 direction for 5 minutes. This will help to develop the texture of the filling. Your arm might feel sour. You can relax a little and keep working.
Once the meat is well mixed, add in the diced mushrooms and 1/4 cup of diced scallion. Keep mixing until well combined. Set the filling aside.
Choose the pepper that fits your spicy level. Do not use the peppers that are too fat otherwise you have to stuff a lot of meat in and it will take too long to cook the pork through. Discard the pepper stem and cut the pepper open. Remove all the seeds.
Stuff the filling into the pepper. If you don’t eat spicy food, you can use okra. The amount that I gave is enough to serve 2-3 people with some rice.
Add a generous amount of cooking oil into a large frying pan. Fried the stuffed pepper meat side down on low heat until the meat is nice and golden. Flip and fried the other side until done. Make sure you keep the heat on low. If the heat is too high, the outside will be burned before the inside gets fully cooked. Each pepper needs about 10-15 minutes depending on the size. Take ou the stuffed peppers once they are done.
To the mushroom soaking liquid, add 1/4 tsp of salt, 1 tbsp of soy sauce, a little bit of dark soy sauce for the color, some freshly ground black pepper, and 1 tbsp of cornstarch. Mix well.
Pour the sauce into the frying pan. Stir until it thickens up. Use the sauce as a gravy to pour over the stuffed pepper and you are done.
Enjoy!
The Best Mexican Stuffed Bell Peppers | Stuffed Taco Peppers | Taco Tuesday Idea
The Best Mexican Stuffed Bell Peppers | Stuffed Taco Peppers
3 bell peppers
2 lbs. ground beef
1/2 yellow onion
1/2 bell peppers
1 cup cooked rice
1/4 black beans
1/4 corn
provolone cheese
8 oz. mozzarella cheese
1 pack taco seasoning
1 tbsp. creole seasoning
1 tbsp. chicken bouillon
1 tbsp.. garlic powder
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Mexican Stuffed Peppers
That moment when you cut into these Mexican Stuffed Peppers and the flavour loaded, juicy beef and rice filling with a layer of CHEESE in the middle comes oozing out.....
The Perfect Stuffed Bell Peppers| How To make stuffed bell peppers
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The Perfect Stuffed Bell Pepper| How To make stuffed bell peppers
Hey guys today I'll be showing you how to make Stuffed Bell Peppers With Ground Beef and Rice.l
INGREDIENTS.
3 colorful peppers seasoned with salt and peppers
1 tbsp unsalted butter
1 cup onion
4 oz mix bell pepper
1 tbsp minced garlic
1/2 pound ground beef
1 tsp salt 1/2 onion powder
1 tsp ground cumin
1/2 tbsp paprika
1/2 tbsp pepper flakes
1 tbsp fresh parsley
1 tbsp Worcestershire sauce
1 tbsp white balsamic vinegar
1 1/2 cup tomato sauce
1 tsp creole seasoning
1/4 tsp pepper
1 cup left over white rice
2 cup pepper jack cheese (divided)
Bake for 15 minute on 350 degrees
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How to Make Easy Stuffed Bell Peppers | Easy Meal #onestopchop
The Best Stuffed Peppers. I bet you haven’t had any like these before.
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Ingredients
2 lbs ground chicken
3 large bell peppers, tri colored
1/2 green and red bell pepper, diced
1 small yellow onion, diced
2 tsp jerk seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
1 Tbsp brown sugar
Juice of 1 lime
1 tsp jalapeño pepper paste or 1 jalapeño, diced
1 tsp garlic paste or 1/2 tsp minced ginger
1 Tbsp garlic paste or 4 cloves minced garlic
1 Tbsp tomato paste
1/4 cup water
1 cup yellow rice
1 can black beans, rinsed and drained
1 cup shredded mozzarella cheese
Fresh chopped cilantro for garnish
Jerk Aioli
1/2 cup mayo
1 tsp jerk paste
Juice half lemon or lime
1/2 tsp mustard
2 Tbsp sweet chili
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Get the recipe for restaurant-worthy spicy stuffed bell peppers
Cookbook author Kevin Curry joins TODAY to share his recipe for better-than-takeout spicy stuffed bell peppers, perfect for an easy, healthy meal.
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