STUFFED GREEN PEPPERS WITH TOMATO SAUCE RECIPE | FOOD …
Provided by Food Network
Categories side-dish
Total Time 3 hours 8 minutes
Prep Time 1 hours 40 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 37
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
STUFFED GREEN PEPPERS WITH TOMATO SAUCE RECIPE | FOOD …
Provided by Food Network
Categories side-dish
Total Time 3 hours 8 minutes
Prep Time 1 hours 40 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 37
Steps:
- Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
- Preheat oven to 350 degrees F.
- Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
- Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
- Coarsely grind the chicken and transfer to a large bowl. Reserve.
- In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
- Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
- Reserve as stuffing for Green Peppers with Tomato Sauce.
- Yield: about 4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: Makes 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: Makes about 2 quarts
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
STUFFED GREEN PEPPERS I RECIPE | ALLRECIPES
For the tomato soup, we fill the peppers about halfway with the meat mixtre, then add 1-2 spoonfulls of tomato soup in each pepper, then fill the rest of the way with the meat mixture. Top with sauce, then more shredded cheddar cheese. We also only make 4 peppers. This recipe fills 4 peppers …
From allrecipes.com
From allrecipes.com
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KELSEY'S FAVORITE STUFFED GREEN PEPPERS RECIPE | ALLRECIPES
Really good! I substituted Prego for the sauce & seasonings. I also followed the advice of another review and blanched the green peppers first (2 min. in boiling water) then baked for about 20 min. I lightly sprayed the pan w/ cooking spray and put a few TBSP water in the bottom of the pan. The green peppers …
From allrecipes.com
From allrecipes.com
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CROCK POT BEEF & RICE STUFFED GREEN PEPPERS RECIPE - PAULA …
Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour …
From pauladeen.com
From pauladeen.com
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STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
Aug 19, 2021 · Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven. Cook until the cheese bubbles. Heaven. To avoid the peppers from drying out, cover the baking dish with foil. This recipe is perfect to make ahead. Just assemble the peppers …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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GREEN CHUTNEY RECIPE FOR SANDWICH, CHAAT & SNACKS - S…
Aug 19, 2019 · Green chutney recipe for sandwiches, chaat and Indian snacks. Green chutney is one of the healthiest & is used often in Indian cuisine as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish . Recipe of green chutney …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
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CROCK POT BEEF & RICE STUFFED GREEN PEPPERS RECIPE - PAULA …
Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour …
From pauladeen.com
From pauladeen.com
See details
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
Aug 19, 2021 · Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven. Cook until the cheese bubbles. Heaven. To avoid the peppers from drying out, cover the baking dish with foil. This recipe is perfect to make ahead. Just assemble the peppers …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
GREEN CHUTNEY RECIPE FOR SANDWICH, CHAAT & SNACKS - S…
Aug 19, 2019 · Green chutney recipe for sandwiches, chaat and Indian snacks. Green chutney is one of the healthiest & is used often in Indian cuisine as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish . Recipe of green chutney …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
Aug 19, 2021 · Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven. Cook until the cheese bubbles. Heaven. To avoid the peppers from drying out, cover the baking dish with foil. This recipe is perfect to make ahead. Just assemble the peppers …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
GREEN CHUTNEY RECIPE FOR SANDWICH, CHAAT & SNACKS - S…
Aug 19, 2019 · Green chutney recipe for sandwiches, chaat and Indian snacks. Green chutney is one of the healthiest & is used often in Indian cuisine as a side with snacks, sandwiches and also to make chaats. This chutney aids digestion & enhances the taste, aroma and nutrition of any dish . Recipe of green chutney …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details