These stuffed bell peppers are delicious!! #shorts #stuffedpeppers #cooking #recipe #food
Perfect Stuffed Bell Peppers | Easy Stuffed Peppers
The Brooklyn Brothers show you how to make easy Stuffed Peppers. This is the perfect stuffed peppers recipe! We don’t know where the stuffed pepper originated, but you will love these Italian Stuffed Bell Peppers. Made with fresh and simple ingredients, such as ground beef, rice, marinara, parmesan, mozzarella and of course Bell Peppers. The entire family will love this stuff pepper recipe!
Happy Cooking!
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Marinara Ingredients:
• 2 (28 oz.) cans of Plum Tomatoes
• ½ cup of Olive Oil
• 8 Cloves of Garlic (Minced)
• 8-10 Fresh Basil Leaves
• 2 tsp. of Salt
• ½ tsp. of Black Pepper
Instructions:
1. Puree plum tomatoes in a blender.
2. Add garlic, olive oil in a pot set on medium-high heat and fry until light golden brown.
3. Add basil, black pepper, tomato and salt.
4. Cook for 20 minutes on med-high heat frequently stirring.
*Cook white rice per package instructions (need 4 cups of cooked rice)
Stuffing:
• 2 lbs. of Ground Beef
• 4 Cups of Cooked White Rice
• 4 TBSP of Olive Oil
• 1 Yellow Onion (Diced)
• 2 Dried Bay Leaves
• 6 Cups of Marinara Sauce (reserve 2 cups for topping)
• 2 TBSP of Italian Parsley
• ½ Cup of Parmesan Cheese
• Salt & Pepper to Taste
• 2 cups of Mozzarella
Instructions:
1. On med-high heat, add olive oil & onion and cook for 2 minutes.
2. Add ground beef, salt & black pepper and fully cook beef.
3. Once the beef is cooked, drain the excess oil.
4. Place meat back into the pot and then add, cooked rice, parsley, parmesan cheese, and marinara sauce. Let cook for 5 minutes.
5.Stuff bell peppers and then top with marinara sauce and mozzarella.
6.Preheat oven to 375 degrees F and cook for 45 minutes.
7. Enjoy!
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#easy_recipes #StuffedPeppers #ItalianDishes
HOW TO MAKE CLASSIC STUFFED BELL PEPPERS
#msbrendadee
HELLO EVERYONE!! THIS IS AN CLASSIC RECIPE OF STUFFED BELL PEPPERS...MY WAY.
THERE ARE MANY WAYS TO MAKE STUFFED BELL PEPPERS OUT THERE. I HOPE YOU ENJOY MY RECIPE. HAVE A BLESSED DAY!!!
STUFFED BELL PEPPERS RECIPE
4 BELL PEPPERS
1 LBS. GROUND BEEF
1 TABLESPOON OF EACH: ONION & GARLIC POWDER AND BLACK PEPPER
1 TABLESPOONS OF WORCESTERSHIRE SAUCE ( OPTIONAL )
1 TEASPOON OR MORE OF SALT OR SEASONING SALT
1/2 TEASPOON OF CAYENNE PEPPER FOR SPICY FLAVOR
1 EGG (OPTIONAL)
1/2 CUP OF BREAD CRUMBS OR OATMEAL
1/2 CUP OF WHITE RICE OR INSTANT BROWN RICE
1 SMALL CAN OF TOMATO SAUCE
3/4 CUPS OF CRUSHED TOMATOES
SAUCE TOPPING:
3/4 CUP OF CRUSHED TOMATOES OR TOMATO SAUCE
1 TABLESPOON OF BROWN SUGAR (OPTIONAL)
FOLLOW INSTRUCTIONS OF MY VIDEO. GOD BLESS!! HOPE YOU ENJOY MY RECIPE.
Email Me:
msbrendadee@gmail.com
bdelane2005@gmail.com
This Stuffed Bell Pepper Recipe Will Change Your Life - Stuffed Bell Peppers W/ Ground Beef And Rice
How To Make Stuffed Bell Peppers With Ground Beef And Rice
TGIF. Today we have a delicious dish that can be eaten as a side dish or an appetizer. Tasty stuffed peppers. These peppers are stuffed with sausage & beef, and topped with delicious mozzarella cheese. You should try this recipe today!!
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ABOUT TASTYLICIOUS
Tastylicious is a channel where we want to make cooking FUN as well as TASTYLICIOUS. On this channel you'll find a nice assortment of interesting home cooking videos, from desserts and appetizers, to breakfast and dinner dishes. We created this cooking channel with you in mind, and if you have any dishes you'd like us to try, feel free to drop us a message!!
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Ingredients
6 large peppers (any color)
1lb of lean ground beef
8 oz of sausage
½ cup of chopped onions
⅔ cup of cooked rice
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of minced garlic
20 oz of spaghetti sauce (or tomato sauce)
1 cup of shredded mozzarella cheese
Directions
Cut the peppers in half lengthwise
Remove seeds and membranes, and rinse.
Add enough water to a large pot to cover your peppers. Bring the water to a boil and add your peppers. Let cook for 5 minutes.
Drain your peppers and set aside.
Add ground beef, sausage, and onion to a large skillet. Brown and drain it.
Add garlic, salt, and pepper to the skillet. Saute it for 1 minute.
Add your cooked rice and half of your spaghetti sauce and heat until hot.
Spray a baking dish with a non-stick spray.
Stuff your peppers with the mixture and place into the baking dish.
Pour the remaining sauce over the top of the peppers.
Cover the baking pan with aluminum foil and bake for 30 minutes at 375° in the oven.
Remove from the oven. Remove the aluminum foil and top the peppers with mozzarella cheese.
Then cover and bake for another 20-25 minutes (uncover for the final 10 minutes).
Remove from the oven. Top with chopped parsley and serve.
Enjoy!!
Stuffed Peppers! #shorts #fyp #viral #recipe #food #chef #cooking #trending #beef #cheese
Recipe inspired by @PreppyKitchen & @Downshiftology
5-6 bell peppers medium to large
2 tablespoons olive oil
½ large yellow onion chopped
3 garlic cloves minced
1¼ pounds lean ground beef
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (8-ounce)
1½ cups cooked rice
¼ cup finely chopped fresh parsley plus more to garnish
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1½ cups shredded mozzarella cheese
1. Preheat the oven to 350°F.
2. Cut the bell peppers in half remove seeds and ribs but leave the stem from. Stand the peppers up inside a large casserole dish.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about 8 to 10 minutes. Stir in the garlic and cook 2 minutes more.
4. Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking.
Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Remove from the heat.
Fold in 1 cup mozzarella cheese.
5. Spoon the filling into the peppers
Sprinkle the filling with the remaining 1/2 cup cheese.
6. Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about 5 minutes before serving.
Garnish with fresh parsley, if desired.
Serve and enjoy!
Gemista: Greek Stuffed Tomatoes & Peppers Classic Comfort Food
Gemista, pronounced: ye-meesta is another classic Greek dish enjoyed all year round. It is a comforting, hearty dish in the winter and a perfect way to use all of the extra tomatoes, bell peppers, and zucchini flowers that are growing in the garden in the summer.
Printable recipe:
Ingredients
6 medium tomatoes
5 large bell peppers
4-6 potatoes, peeled and sliced into
wedges
For the stuffing:
1 pound ground beef
1 cup basmati rice
2 medium onions, finely
chopped
3-4 garlic cloves, grated
1 (16 ounces) can tomatoes, pureed
1 cup olive oil
2 cups of water
Pinch of crushed red pepper flakes
Salt (about 3 teaspoons)
Black pepper, to taste
3-4 tablespoons chopped fresh
parsley
1 teaspoon dried oregano
1 teaspoon dried dill or basil
Instructions
Preheat oven to 400 °F, 200 °C.
Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.
Make the stuffing:
Add the canned tomatoes and the tomato pulp into a blender and puree until smooth.
Cook onions in ¾ cup of olive oil until soft and golden, about 10 minutes. Add garlic and warm through for a few seconds.
Add ground beef and break it up while browning a bit. Add canned tomato puree, ¾ teaspoons salt, and pepper. Bring to a boil then reduce heat and cook approximately 15 minutes.
Add rice, 2 cups of water, and a teaspoon of salt and cook for 6-8 minutes on medium-high heat. Do not overcook rice because it will continue to cook in the oven!) Remove from heat and add herbs. Mix well and allow to cool slightly.
Assemble the dish:
Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.
Sprinkle some olive oil, oregano, salt, and pepper over the potatoes.
Arrange the vegetables in a baking dish with the potatoes in between.
Fill the tomatoes and bell peppers with the beef and rice filling no more than ¾ full. The rice will expand more while cooking in the oven. Place the veggie tops overfilling.
Mix in ¼ cup olive oil and ¼ teaspoon dried oregano along with salt and pepper to the remaining tomato puree.
Pour the tomato sauce with seasoning over potatoes. Season the potatoes with salt and pepper.
Drizzle a little more olive oil over the tops of the tomatoes and bell peppers.
Cover tightly with aluminum foil and bake for 1 hour or until the vegetables are nice and soft.
Remove foil covering and raise the temperature to 425 °F, 220 °C. Cook about 30-45 minutes more until the veggies get slightly charred on top and the potatoes are fork-tender.
Allow to cool before serving. These taste even better the next day! Enjoy!!
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