Best Stuffed Peppers With Pork And Rice Recipes

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.

MR. JOHN'S MEAT-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
• Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

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.

STUFFED PEPPERS

Steps:

• Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
• In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
• Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
• Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
• Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
• Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

STUFFED PEPPERS WITH PORK AND RICE

Steps:

• cook the rice as you normally do (follow the packet instructions) leave to one side.
• soften the onions in a large pan.
• add the diced celery.
• add the pork and stir in well allowing to colour.
• then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
• cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
• At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
• When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
• Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
• Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
• Serve.