Best Porcupine Bell Peppers Recipes

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

TRI-COLOUR STUFFED PEPPER SOUP

Steps:

• Directions for Porcupine Meatballs:.
• Combine ground beef, rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce , and 1/4 cup of the tomato soup. Stir well to combine.
• Lay out waxed paper or a platter to place the meat balls onto.
• Using a tablespoon cookie scoop, scoop up a measure of the meat mixture and just lay out on the waxed paper. You will form them into perfect meat ball when you are done scooping them up. I get 30-31 meat balls from this recipe. When you are done scooping up the meatball mixture, form them into round balls.
• Heat the tablespoon of butter in a large Texas skillet. Place meatballs in the fry pan and allow the bottoms to brown slightly before turning. I've found that a coffee scoop makes the perfect tool to turn the meatballs without them breaking into pieces. This will take about 5 minutes to slightly brown the sides.
• While meatballs are browning, mix the rest of the tomato soup, water, and 1 teaspoon of Worcestershire sauce in a small bowl and pour over meatballs.
• Bring the tomato sauce to a boil in the skillet.
• Reduce the heat, cover, and simmer 40 mintes or until meatballs are cooked and rice is soft, turning them every 5 minutes. This makes sure that all the rice has contact with the liquid so it plumps up.
• When meatballs and sauce are done, take skillet off the heat and set aside. While you are preparing the Tri-Colour Pepper Soup, the meatballs will "set up" so they don't break up in the soup.
• Directions for Tri-Colour Pepper Soup:.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the four cups of chicken broth, the can of diced tomatoes, and the teaspoon of paprika and stir well, until combined. Empty the entire skillet of reserved meatballs and the sauce they cooked in to the Dutch Oven, stirring gently so the meatballs don't break up.
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• Serve immediately.

ULTIMATE PORCUPINE MEATBALLS

Steps:

• Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
• Place in a single layer in a deep baking dish.
• Combine soup, water, and Worcestershire sauce.
• Pour over meatballs (meatballs should be mostly covered).
• Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
• Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.

PORCUPINE PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly coat a 9 x 9-inch glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish.
• 3. In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt and worcestershire sauce.
• 4. Mix with a large spoon until well blended; set aside.
• 5. Cut peppers from top to bottom, into 4 or 5 large strips.
• 6. Place half of the peppers on the bottom of the baking dish.
• 7. Spoon half of the meat mixture, spreading evenly, over peppers.
• 8. Repeat with remaining peppers and meat mixture.
• 9. Cover and bake for 45 minutes.

MELINDA'S PORCUPINE MEATBALLS

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

PORCUPINE MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

STUFFED PEPPERS/PORCUPINE MEATBALLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Mix meat, rice, seasoning, onion and egg in bowl. Cut top of peppers off and clean out the ribs with a spoon. Stuff peppers with meat mixture and put into small roaster standing up. Mix water and soup, pour over peppers. Cover and bake 50 minutes. For porcupine meatballs, use the same meat mixture but roll each meatball in extra rice. Arrange meatballs in roaster and pour soup mixture over meatballs and bake for the same amount of time as peppers.