Best 5 Stuffed Red Peppers With Mole Sauce Recipes

STUFFED RED PEPPERS

Steps:

• Preheat oven to 350 °F.
• Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
• Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

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.

CARNITAS WITH ORZO AND PEPPERS IN RED MOLE SAUCE

Steps:

• Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° until tender, about 1-1/2 hours. Remove pork from oven. Increase oven setting to 350°., Meanwhile, cook pasta according to package directions; drain and set aside. In a large skillet, saute peppers and onion in oil until crisp-tender. In a greased 13x9-in. baking pan, combine the orzo, peppers and onion. , In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt. Cook and stir until thickened and bubbly. Pour over orzo and vegetables. Stir in pork; sprinkle with cheese. Cover and bake until heated through, 35-40 minutes. Uncover; broil 3-4 in. from the heat until cheese is golden brown, 4-5 minutes. If desired, top with chopped cilantro and serve with sour cream. , FREEZE OPTION: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through.

STUFFED RED PEPPERS

Steps:

• In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool., Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.

STUFFED PEPPERS MOLE

Steps:

• Using poblanos:.
• Preheat broiler.
• Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
• Place in zip-lock bag, seal.
• Let stand for 15 minutes.
• Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
• Using sweet green peppers:.
• Remove tops and removed membranes and seeds.
• In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
• Remove from water and drain, cut sides down, on paper towels.
• Prepare Filling:.
• Preheat Oven to 350 degrees.
• In a sacepan combine, rice, beef, corn, mole sauce and water.
• Cook uncovered over medium heat until heated through, stirring frequently.
• Remove from heat; stir in 1/2 cup cheese.
• Place peppers, cut side up, in baking dish.
• Sprinkle with salt and pepper.
• Spoon filling into peppers.
• Sprinkle with additional cheese.
• Bake for 20 minutes until cheese melts.
• Sprinkle with cilantro.