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How To make Stuffed Tomatoes and Bell Peppers
PRE PREPARE:
1 c Meat - Poultry recommended
1 c Dry rice Cooked and cooled
-Should be roasted or baked. HAVE READY:
Olive Oil Soy Sauce 1 pk Taco Seasoning (dry)
Five Spice Powder Nutmeg Crushed Red Peppers (hot) 1 sm Can chunky spaghetti sauce
Whole Ginger and grater CHOP FAIRLY SMALL, BOWL ONE:
1/2 md Red Bellpepper
1/2 md Green Bellpepper
2 Green onions
2 Stalks Celery (including
1 sm Yellow Onion
-some of the leaves) 1/2 Zuchini
5 md Or 6 md Mushrooms
BOWL TWO:
3 md Carrots - grated
BOWL THREE:
5 To 6 Roma Tomatoes,
-Juice & center of -cut up with seeds and juice -baking tomatoes CUT UP IN SMALL PIECES:
1 cn Whole tomatoes (bowl 3)
BOWL FOUR:
1 c Cooked meat, flaked into
-bite size chunks. Poultry - -chicken or turkey is -recommended, but experiment HAVE READY TO PREPARE:
5 lg To 6 Garlic cloves, cleaned
Ginger root (fresh) 4 lg To 5 lg Bell Peppers,*
3 lg To 4 lg Tomatoes,**
* Green or Red, cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir carefully, and when it stops spitting, add Bowl #1. Add soy to taste to mixture and toss. Let cook until onions start to clarify, stirring frequently. Add the fresh tomato bowl (Bowl #3) and stir until tomatoes are tender. Add the cooked tomatoes and juice, and stir in well. While cooking, grate the ginger, add the remaining garlic (crushed). When mixture begins to dry, add the spaghetti sauce, a dash of nutmeg, a dash of five spice powder, pepper, and the taco sauce mixture. Stir in the powder well. Let the sauce cool for a few minutes on simmer, and taste. Add crushed red peppers to desired taste, but sauce should be hot. I used about a 1/2 tsp. Add enough water to make it mix well, and add the meat (Bowl #4). Reduce until semi-thick while stirring (or it will stick) Let it cool for a few moments. Mix equal amounts of rice and sauce in a bowl, about 3 Tbsp for each item to be stuffed. Stuff the tomatoes and peppers carefully, trying to fill all gaps. Arrange on pan that fits them, and bake at 350 degrees for about a half hour. Be careful to fill them completely, but not overfill, the idea being that they should not leak any of the sauce. When done, the skins will be wrinkled and lighter in color, but still have some crunch. Serve with extra unused sauce as a toping. The baked sauce will be far less spicy than the origional sauce. Sauce can also be served over rice.
How To make Stuffed Tomatoes and Bell Peppers's Videos
Gemista (γεμιστά) – Greek Stuffed Tomatoes and Peppers
Gemista (γεμιστά) – stuffed tomatoes and peppers with a herby rice filling. This authentic Greek yemista recipe is beyond delicious! This vegan dish is a great way to use up summer vegetables.
Get the full recipe plus tips on Supergolden Bakes
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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Dinner Time Stuffed Bell Peppers #shorts #asmr #10outof10 #quickrecipe #clementineandthekiddos
Dinner #dinner #stuffedbellpeppers #fyp #fypシ #clementineandthekiddos #foodie #dinnerideas #dinnerrecipe
Stuffed Bell Peppers Recipe⬇️
cauliflower rice
Garlic paste
Ginger paste
bell peppers
yellow onion
ground turkey
Italian sausages
all purpose seasoning
garlic powder
black pepper
tomatoes sauce
shredded Mozzarella cheese
Click link below for all kitchen gadgets. ????????????????????????
Thanks for watching ????????
Hope you all have a blessed and safe night ????????????????♥️♥️
My Moms Stuffed Pepper Recipe | The Golden Balance
#shorts
My Moms Stuffed Pepper Recipe????????
For 3 large bell peppers:
1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water
1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt
Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint
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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Stuffed Bell Peppers with rice and lentils (healthy dinner idea)
⭐️ Get Recipe:
Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.
The recipe is easy to make with wholesome pantry staples. It's excellent as a main meal, a side dish, and for meal prep.
⭐️ Ingredients
4 medium bell peppers any color
2 tablespoons extra virgin olive oil
1 large onion chopped
3 cloves garlic pressed
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
1 can (15 oz) (240 grams) lentils drained and rinsed
1 can (15 oz) (400 grams) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 cups (500 grams) vegetable broth
½ cup (15 grams) parsley chopped
TOPPING SUGGESTIONS
fresh lemon juice
caramelized onions
yogurt tahini sauce
❤️ Nico & Louise
Theplantbasedschool.com