I have an abundance of green peppers now and would like to make some stuffed peppers to freeze.
This one is not fancy but it's the one I always make:
STUFFED GREEN PEPPERS (serves 4)
2 large green peppers
1/2 lb lean ground beef
1/4 cup uncooked instant rice
8 oz can tomato sauce, divided
2 TBL chopped onion
1 egg, beaten
1/2 tsp salt
1 TBL grated Parmesan
1/2 tsp Worcestershire
Dash of pepper
Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350Â° oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request
I make a mixture pretty much like Ginger does, but I don't use instant rice, I use basamati and I cook the mixture before I stuff the peppers.
And I cut the tops off of the peppers, remove the seeds and blanch them in boiling water for about 2 minutes, drain and fill with the meat mixture that has been cooked enough so the rice is cooked..Oh yes and I mince the tops of the peppers and cook them with the meat and onions.
Then I stiuff the peppers and stick a piece of chedder cheese...a stick about the size of 2 pencils down into the center of the meat rice mixture...and sprinkle a little grated parm on top. Wrap in foil and freeze, or place in the foil into a dish with about an inch of water and bake at 350 until the pepper si well cooked. about 25 minutes for just made, and 45 minutes from frozen.
Greek Stuffed Peppers
4 large bell peppers (green, yellow, red, etc.)
1 pound lean ground beef or lamb
â cup raw, long grain rice
â cup water
1 large onion, finely chopped
2 - 4 cloves garlic, crushed or finely minced
Â¼ cup olive oil
1 8-ounce can tomato sauce
1 teaspoon dried mint
1 teaspoon dried dill
1 teaspoon oregano
1 teaspoon salt
1 cup hot water or broth
Pepper to taste
Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture.
Stuffed Vegetable Preparation:
ÂSautÃ© onion and garlic in olive oil until translucent.
ÂIf using, add reserved chopped green pepper.
ÂAdd rice and 1/3 cup water.
ÂParboil rice until almost all liquid is absorbed; set aside.
ÂIn bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper.
ÂPlace peppers into lightly oiled baking pan.
ÂSalt cavity lightly.
ÂStuff the meat/rice mixture into peppers.
ÂAdd the hot water or broth.
ÂBake at 350Â° for 60 minutes, until rice is tender and peppers are cooked.
ÂCheck at 45 minutes and add more water or broth if needed.
ÂLet stand covered 15-20 minutes.
Serve with plain, unsweetened yogurt or Avgolemeno Sauce.
I asked the same question on the Cooking side awhile ago - here's a link to the responses over there:
Here is a link that might be useful: Stuffed peppers
Thanks so much all of you. I think I have enough peppers to try all of them.
My recipe has a Mexican flare to it. You can adjust the "heat" to your liking.
1 medium onionn
2 T butter
6 whole green peppers
1 tsp garlic powder
1 can Ro-Tel tomatoes
1 tsp salt
1/2 tsp pepper
1 tsp cummin
1/2 tsp season salt
1/2 tsp dried crushed Chipotle peppers
2 cups rice
1 pound ground beef
Saute onion in butter. Add the ground beef and cook until the pink is gone. Add everything but the peppers.
Blanch the peppers in boiling water.
Stuff the peppers with the rice mixture, put into a 9x13 dish and bake for 45 minutes at 350 degrees.