Best Porcupine Bell Peppers Recipes

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.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

PORCUPINE PEPPERS

Steps:

• Heat oven to 350 degrees F. Lightly coat a 9X9" glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish. In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce. Mix with a large spoon until well blended; set aside. Cut peppers from top to bottom, into 4 or 5 large strips. Place half of the peppers on the bottom of the baking dish. Spoon half of the meat mixture, spreading evenly, over peppers. Repeat with remaining peppers and meat mixture. Cover and bake 45 minutes.

PORCUPINE BELL PEPPERS

Steps:

• Mix ground beef, tomatoes, rice, paprika, celery salt and Worcestershire sauce in a large bowl until well blended.
• Cut each pepper lengthwise into 4 or 5 large strips.
• Place half the peppers on the bottom of a lightly greased 9 inch baking dish.
• Spoon half the beef mixture over, spreading evenly.
• Repeat with remaining peppers and meat mixture.
• Bake, covered, at 350 until beef is cooked and peppers are tender, about 45 minutes.

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.

CHEF JOHN'S STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

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.