Best 5 Lidias Stuffed Peppers 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.

STUFFED BABY BELL PEPPERS

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
• Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
• Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
• Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

PEPPERS-STUFFED-FROM LIDIA RECIPE - (4.7/5)

Steps:

• Cook the Arborio rice in a large saucepan of boiling water until al dente-tender but firm-about 12 minutes. Drain and cool to room temperature. While the rice is cooking, preheat the oven to 400 degrees F., prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oreagano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13"x9" baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes. Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving. Makes 4 servings

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

SIMPLE STUFFED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.
• Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.
• Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.