Recipe: Appetizing My Stuffed Peppers

My Stuffed Peppers.

My Stuffed Peppers My Stuffed Peppers highly diverse and own ideal sense that unique. Few types of My Stuffed Peppers recipes are also sufficient easy to process and dont take lengthy. Though not everyone likes My Stuffed Peppers food, currently several people are getting attached and like the sundry My Stuffed Peppers foods available. This can be visible from the number of restaurants that supply My Stuffed Peppers as one of the dishes. You can have My Stuffed Peppers using 23 ingredients and 14 steps. Here is how you cook that.

Ingredients of My Stuffed Peppers

  1. You need of uncooked long grain rice.
  2. It's of water.
  3. You need of medium large green bell peppers.
  4. You need of light olive oil.
  5. You need of white onion, diced.
  6. Prepare of garlic, minced.
  7. Prepare of ground beef.
  8. Prepare of cans diced tomatoes, drained but reserve ½ liquid.
  9. You need of pink salt.
  10. You need of black pepper.
  11. You need of italian seasoning.
  12. Prepare of ground cloves.
  13. You need of ground cinnamon.
  14. Prepare of Franks Red Hot Sauce.
  15. You need of any cheese you prefer.
  16. It's of Pepper Topping.
  17. It's of can tomato juice.
  18. You need of tomato paste.
  19. You need of Worcestershire sauce.
  20. You need of sugar.
  21. Prepare of Pan Bottom.
  22. Prepare of can tomato juice.
  23. You need of liquid drained from canned tomatoes.

My Stuffed Peppers step by step

  1. Pre heat oven to 350 degrees.
  2. Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker..
  3. Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops..
  4. You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool..
  5. Take the pepper tops and dice fine..
  6. In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature..
  7. In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture..
  8. Add cooled rice and cooled onion mixture and mix well to combine.
  9. Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over..
  10. In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well..
  11. Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers..
  12. Cover with parchment paper and foil and bake for 60 minutes..
  13. Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven..
  14. Let the peppers rest for a few and serve..

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