Stuffed peppers have traditionally been part of Spanish cuisine, but this delectable dish has been adopted by foodies around the world. Stuffed peppers can be made with a variety of ingredients, from meat, cheese, minced turkey, or various vegetables. If you want to know how to make stuffed peppers, follow these steps.
Step
Method 1 of 4: Beef Stuffed Peppers
Step 1. Prepare the ingredients
Here are the ingredients needed to make meatloaf peppers:
- 8 green peppers
- 1 tbsp olive oil
- 75 g onions
- 50 g chopped celery
- 224 gr tomato sauce
- 1 clove garlic, chopped
- tsp oregano
- tsp basil leaves (basil)
- 2 tsp salt
- 1 tsp pepper
- 1 egg, beaten off
- 1, 5 tsp soy sauce
- 900 g lean meat, chopped
- 500 gr rice
- 100 gr cheddar cheese
Step 2. Preheat the oven to 176°C
Step 3. Cut the tops of 6 bell peppers and remove the seeds
Use a sharp, narrow knife to do this step carefully. Make sure the peppers are washed before cooking.
Step 4. Boil the peppers for 5-7 minutes
Fill a pot with water and paprika and wait for it to boil. Then, reduce the heat to medium heat. Medium heat is enough to boil the peppers. The peppers will be softer when baked in the oven.
Step 5. Fry 900 grams of meat in a frying pan with 1 tbsp olive oil
Saute until brown and completely cooked. Drain the oil through a sieve and put the meat back in the skillet and set aside. Mix it with the rice until it's as smooth as possible.
Step 6. Mix 500 grams of rice with meat in a frying pan
Mix all ingredients and set aside.
Step 7. Sauté the garlic and onions in another skillet for 3-4 minutes
Sauté 75 grams of chopped onion and 1 clove of minced garlic until the onions are translucent.
Step 8. Add the oregano, basil, salt and pepper to the pan and cook for 8-10 minutes
Add teaspoon of oregano, teaspoon of basil, 2 teaspoons of salt, and 1 teaspoon of pepper to the face. Watch this mixture to make sure that the onions and garlic don't burn.
Step 9. Mix 1 raw egg and 1.5 teaspoons English soy sauce in a bowl
Sprinkle salt and pepper into this mixture for added flavor. Stir all ingredients until completely mixed.
Step 10. Stir in the egg mixture and filling mixture
Stir all these ingredients until completely mixed.
Step 11. Fill the peppers with this mixture
Fill the peppers with this mixture until they are completely filled.
Step 12. Arrange the peppers on a baking sheet and bake in the oven for 55 minutes
Step 13. Sprinkle 100g of cheddar cheese over the peppers
Step 14. Bake for about 10 minutes
Grill the peppers until the cheese is completely melted. Then remove the pan from the oven and allow the peppers to cool for at least 5 minutes.
Step 15. Serve
Enjoy delicious stuffed peppers while they're still warm.
Method 2 of 4: Vegetarian Stuffed Peppers
Step 1. Prepare the ingredients
Here are the ingredients you'll need to make vegetarian stuffed peppers:
- 6 red bell peppers
- 500 gr brown rice
- 3 small tomatoes, chopped
- 250 gr frozen thawed corn
- 1 small sweet onion (onion that doesn't have a strong aroma) small, chopped
- 18 g canned red beans
- 18 g canned black beans
- 93 g Monterey Jack cheese (a typical American cheese with a slightly hard texture)
- 1 can ripe olives, chopped
- 4 slices basil leaves
- 3 cloves of garlic, chopped
- 1 tsp salt
- tsp pepper
- 170 gr meatless spaghetti sauce
- 125 ml water
- 4 tbsp parmesan cheese, grated
Step 2. Cut the tops of 6 large red bell peppers and remove the stems
Set aside.
Step 3. Combine rice, tomatoes, corn, onions and beans in a large bowl
Combine 3 small chopped tomatoes, 250 grams of thawed frozen corn, 1 small chopped sweet onion, and 18 grams of canned kidney beans in a bowl and stir to combine.
Step 4. Sauté the cheese, olives, basil, garlic, salt and pepper
After mixing the previous ingredients, stir-fry 93 grams of diced Monterey Jack cheese, 1 can of chopped ripe olives, 4 slices of basil leaves, 3 chopped garlic cloves, 1 teaspoon salt and teaspoon pepper. Stir all ingredients to mix.
Step 5. Put the stuffing mixture into the paprika blank
Step 6. Mix 170 grams of spaghetti sauce without meat and 125 ml of water
Step 7. Pour half of the mixture into a 4.5-liter oval slow cooker
Step 8. Put the stuffed peppers in a slow cooker
Step 9. Pour the remaining spaghetti sauce over the peppers
Step 10. Cover the slow cooker and cook on low heat for 3, 5-4 hours
Cook the stuffed peppers until the peppers are soft and the filling is really hot.
Step 11. Sprinkle 4 tablespoons grated parmesan cheese over the peppers
Step 12. Serve
Serve the peppers filled with vegetables immediately.
Method 3 of 4: "Southwestern" Stuffed Peppers
Step 1. Prepare the ingredients
Here are the ingredients you'll need to make southwestern stuffed peppers:
- 200 gr rice
- 1 tbsp olive oil
- 6 spring onions, sliced, white and green parts separated
- 226.5 g neck meat, chopped
- 250 gr frozen corn
- 126 gr green chilies, chopped
- 1 tsp white cumin powder
- 100 gr Jack Monterey cheese, grated
- tsp salt
- tsp pepper
- 4 large red bell peppers
- 125 gr greek yogurt (filtered yogurt to remove the curd) low fat
- 3 tbsp chopped bacon
- Salsa (Sauce containing chopped vegetables and fruit)
Step 2. Preheat the oven to 190ºC
Step 3. Cut 6 red bell peppers in half and remove the seeds
Step 4. Cook the rice
Bring water to a boil in a saucepan, put the rice in a saucepan, and cook 225 grams of rice for the time as directed.
Step 5. Heat 1 tbsp olive oil in a skillet over medium-high heat
Takes about 30 seconds-1 minute for the oil to heat up.
Step 6. Add the garlic scallions and meat to the oil and sauté for 3-5 minutes
Add the 6 slices of garlic chives and 226.5 grams of the minced neck meat to the oil. Stir the meat with a spoon until it is no longer pink.
Step 7. Sauté the corn, green chilies, rice, cheese, salt and black pepper
Saute 250 grams of frozen corn, 126 grams of chopped green chilies, 1 teaspoon of ground cumin, 100 grams of grated Monterey Jack cheese, teaspoon of salt and teaspoon of pepper. Saute all ingredients until well blended.
Step 8. Arrange the peppers on a 22.5 x 32.5 cm baking sheet
The cut side is facing up so the peppers can be stuffed.
Step 9. Fill the meat mixture into the peppers
Then, add 125 ml of water to the pan and cover it tightly with an aluminum sheet.
Step 10. Bake peppers for 30-40 minutes, until soft
Step 11. Open the aluminum sheet and sprinkle 50 grams of grated Jack Monterey cheese on top
Step 12. Bake for another 5-7 minutes
Roast the peppers until they are brown in color. Then, remove it from the oven.
Step 13. Whisk 125 grams of low-fat plain Greek yogurt and 62.5 ml of water in a small bowl
You can do this while the peppers are roasting.
Step 14. Pour the yogurt mixture over the peppers
Step 15. Serve
Pour the salsa sauce over the peppers, 3 tablespoons chopped bacon, and 6 slices of green onion and enjoy while warm.
Method 4 of 4: Chicken Stuffed Peppers and Cream Cheese
Step 1. Prepare the ingredients
Here are the ingredients you'll need to make chicken and cream cheese stuffed peppers:
- 3 skinless and boneless chicken breasts
- 750 ml chicken stock
- 224 g cream cheese
- 400 gr grated Jack Monterey cheese
- 400 gr grated cheddar cheese
- 2 seedless jalapeno peppers, chopped
- 112 g green chilies, chopped
- 1, 5 tsp cumin
- Salt to add flavor
- Pepper to add flavor
- 2 fresh corns, shelled
- 55 grams of salsa sauce
- 27 gr panko bread flour (Japanese bread flour)
- 4 green peppers
Step 2. Preheat the oven to 176ºC
Step 3. Boil 3 boneless and skinless chicken breasts in 750 ml of chicken stock
When the chicken is fully cooked, after 6-8 minutes, remove the chicken and let it cool so you can process it.
Step 4. Shred and process the chicken
Use two forks to shred the chicken and then place it in a food processor for at least a minute, until there are no more shreds intact.
Step 5. Make the chicken mixture
To make it, mix chicken, 224 grams of cream cheese, 200 grams of Monterey Jack cheese, 200 grams of grated cheddar cheese, 2 chopped seedless jalapeno peppers, 112 grams of chopped green chilies, 1.5 teaspoons of cumin, salt and pepper to make add flavor in a large bowl. Stir all ingredients to mix well.
Step 6. Cut the peppers in half
Remove stems, bones, and seeds.
Step 7. Stuff the peppers with the chicken mixture
Step 8. Sprinkle the remaining cheese and panko breadcrumbs over the peppers
Sprinkle 200 grams of grated Monterey Jack cheese, 200 grams of grated cheddar cheese, and 27 grams of panko breadcrumbs.
Step 9. Arrange the peppers on a 22.5 x 32.5 cm baking sheet
Step 10. Bake for 25-30 minutes
Roast peppers until soft and hot and cheese is melted.
Step 11. Serve
Enjoy these delicious stuffed peppers right away.
Tips
- Cleaning cooking utensils while cooking will help save time. If bowls or cooking utensils are not being used anymore, soak them in hot water and clean them all while the food is cooking. The only thing that needs to be done after that is to keep an eye on the food and it will only take a few minutes.
- During cooking, feel free to taste the taste of the food. If the food tastes bland, it may be necessary to add a little salt or pepper. Seasoning and tasting food as it cooks creates the perfect dish for everyone that will make your taste buds tingle.
- Buying an additional one or two more peppers is a good idea. When the 6 bell peppers have been filled and there is still excess filling, add the filling to the new bell pepper and cook. One will be hungry again later and the peppers need to be reheated for a few minutes and enjoy.
- Trying something is not a bad idea. Learning how to cook stuffed peppers will keep everyone in the family happy and satisfied after eating. If any peppers are left over, store them in a tightly closed container and refrigerate them to eat them later.
- Shopping ahead of time will help the food processing process to be organized. If any of the ingredients were forgotten, the processing would be delayed and people would start to get hungry. If this dish is being planned, check the list of required ingredients and buy the ingredients right away.
