Best Stuffed Bell Peppers With A Savoury Cashew Sauce Recipes

SAUCY STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Cut the peppers in half from top to bottom; remove the stems and seeds.
• In an 8x8-inch baking dish, stir together the drained can of diced tomatoes, the can of tomato sauce, and the sugar (if using). Note: The peppers will shrink down a little during cooking, so it is okay if they are snug in the dish. If needed, you can use a larger baking dish, such as an 11x7-inch.
• Place the pepper halves in the dish on top of the sauce, cut side up. Sprinkle lightly with salt and pepper.
• In a medium skillet over medium heat (I use a 10-inch skillet or larger), cook the ground beef and onions until the meat is cooked through and lightly browned and the onions have softened. Drain of any excess grease, and season lightly with salt and pepper.
• Add the cooked rice to the beef mixture along with the undrained can of diced tomatoes, the Worcestershire sauce, garlic powder, basil, parmesan, and mozzarella cheese; stir until well-combined. Taste and adjust seasoning if needed.
• Stuff each of the pepper halves with ¼ of the filling (they will be very full).
• Cover the dish with foil; bake for 45 to 60 minutes or until the peppers are crisp-tender (test by poking them with a knife).
• To serve: place one stuffed pepper on each plate. Stir the sauce in the baking dish to incorporate the liquid released by the peppers during cooking. Spoon some of the sauce around and over the top of each pepper. Garnish with fresh chopped parsley and a sprinkle of additional parmesan cheese, if desired.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED BELL PEPPERS WITH A SAVOURY CASHEW SAUCE

Steps:

• Pre-heat the oven to 400* F. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. Use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
• Heat the remaining oil in a medium saucepan. Saute the onion and garlic for 4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
• Add the stock to the turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
• Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
• For the sauce:.
• Saute the onion in the olive oil until soft. Meanwhile blend well the ground cashew nuts, stock cube and water in a blender. Add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and blend until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired.
• This is good served with an Italian tomato salad and garlic bread.

SAUCY STUFFED PEPPERS

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

A-1 SAVORY STUFFED BELL PEPPERS

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.