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
How To make Spicy Stuffed Peppers's Videos
Stuffed Peppers Recipe: Beef Stuffed Poblano Bake
Beef Stuffed Poblano Bake is a unique way to add heat to traditional stuffed peppers. Poblanos are a slightly spicier option than typical green bell peppers, but they're a tasty alternative. How spicy? Just right! A jalapeno pepper is five times hotter than a poblano.
Full recipe + instructions here:
Beef Stuffed Poblano Bake
1 pound Certified Angus Beef ® ground beef
1/3 cup long grain white rice
1 teaspoon canola oil
2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1-2 tablespoons chopped chipotle pepper in adobo (depending on heat preference)
1 teaspoon dried oregano
1 cup salsa
2 cups Mexican blend shredded cheese, divided
4 poblano peppers, cut in half vertically
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Stuffed Italian Frying Peppers
Today we're making stuffed cubanelle (Italian frying) peppers with the most delicious sausage, cheese, and rice stuffing. These are great to make ahead of time and taste even better left over. I hope you enjoy these Italian stuffed peppers.
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LOW CARB Tuna Melt Stuffed Peppers!
#shorts #tunamelt #lowcarb
Easy and quick to make, these tuna stuffed bell peppers are a delicious and healthy weeknight dinner option. Low carb and ready to serve in less than half an hour. Great for keto dieters!
You might also like:
Baked Spaghetti:
Chafles (Low Carb Cheese Waffles):
For the instructions and full printable recipe:
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!
HOW TO COOK MOREL MUSHROOMS? #morelmushrooms, #foraging, #cooking
MOREL MUSHROOMS
FORAGING
COOKING
Join me today for a blizzard and some warm, gooey stuffed morel mushrooms.
SPICY GREEN LEPRECHAUNS
**STUFFED MOREL MUSHROOMS**
8 Large, fresh or frozen fresh morel mushrooms halved
8 ounce pkg cream cheese
1/2 cup cubed mozzarella
1/2 cup chopped fresh chives
1-2 serrano peppers diced (depends how hot you like it)
Salt & black pepper to taste
Seasoned flour ( I like Drake’s)
Olive oil and butter for sautéing
Method:
Combine cream cheese, serrano peppers and chives in a food processor and blend until smooth. The mixture will turn green.
Fold in cubed mozzarella, pepper & salt.
Fill morel halves and combine two to make a whole morel
They will naturally stick together.
Dust in seasoned flour.
Sprinkle with salt & black pepper to taste
Freeze or refreeze overnight
In a hot skillet add oil and butter
Fry morels until golden brown, turning or covering as needed and until the cheese begins to ooze from the sides.
Always cook properly identified morel mushrooms thoroughly.
Serve immediately.
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Summer and Fall Mushrooms:
#morelmushrooms #morels #howtofindmorelmushrooms #morelmushroomhunting #foraging Be the Shroom!
****Foraging and the consumption of wild edibles is at YOUR OWN RISK. This video and any spoken or written tips are for entertainment purposed only..**** copyright 2024
How To Make Stuffed Bell Peppers With Ground Beef And Rice - Tastylicious
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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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!!