Deconstructed Stuffed Peppers

Posted on March 29, 2012 by Renee {Eat.Live.Blog.}

You may have noticed that I have not 1, but 2 stuffed pepper recipes on this blog. And that is not including another breakfast stuffed pepper recipe. I guess you can say this meal is a favorite around our house, and therefore one I am constantly making and improving.

The problem is that this can also be a time-consuming, multi-step process. And I don’t always have the time for time consuming and multi-step processes. So out of necessity (yes, stuffed peppers are a necessity, deconstructed stuffed peppers were born!

This abbreviated method may not be quite as pretty as the long hand processes, but it sure tastes just as good. Maybe a little better since it takes less than 30 minutes!

Deconstructed Stuffed Peppers

 

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground hot sausage (can also use soy crumbles, ground pork, ground beef, ground turkey or ground chicken)
  • 1 small Vidalia onion chopped
  • 2 bell peppers (any color – seeded and cut into bite sized pieces)
  • 1 clove garlic, chopped
  • 8 oz tomato sauce
  • 15 oz diced tomatoes
  • 3/4 cup ketchup
  • 1/2 cup water
  • 1-2 teaspoons cumin
  • 1.5 cups cooked brown rice

Instructions

  • In a medium sauce pan, heat oil
  • Add garlic and brown for 30 seconds
  • Add tomato sauce, diced tomatoes, water and ketchup
  • Bring to a boil, stirring often
  • Add cumin, stir
  • Cover the sauce and let simmer on low, stirring occasionally, until ready to use
  • Meanwhile, brown sausage in a large saute pan, breaking up the meat with a wooden spoon
  • When sausage is well browned, remove and set aside
  • Add onions to the pan you used for the meat
  • Allow to brown for 3 – 5 minutes, or until they are translucent
  • Add peppers and continue to brown for 3 minutes (don’t let them get mushy)
  • Add the meat back to the pan and continue to brown for 3 more minutes
  • Add cooked rice to the sausage mixture and stir well
  • Cook over medium-low heat, stirring frequently, for 3 minutes
  • Add 1.5 cups of the prepared sauce to the meat mixture, stir well
  • Cook over medium-low heat, stirring frequently, for approximately 5 minutes
  • Taste the mixture to see if it needs salt, sugar or more cumin
  • Plate the rice mixture and top with the desired amount of sauce

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Breakfast Stuffed Peppers – Perfect for Entertaining!

Posted on September 9, 2011 by Renee {Eat.Live.Blog.}

A couple of weeks ago, Jen (the Beantown Baker) published this fabulous recipe for Baked Egg in a Tomato. If you take a look at it, you will instantly know why I was inspired!

That same week, I attended the Boston Brunchers event at OM Restaurant, where the spicy little potatoes stole the hearts of everyone who brunched that day. Naturally, I found myself craving both of these delicious morning treats.

Then came Irene. Being from Florida, I am not one to panic about a hurricane hitting us in Boston…so I delayed preparations. Come storm day, that left us in the house with only 2 eggs, and craving a delicious full breakfast. Luckily, Jen’s tomato baskets came to mind, and breakfast stuffed peppers were born!

One yolk broke, but it was still delicious!

 

I enjoyed every bite of this meal, and plan to make it again….and again! One tip, this would be a perfect entree to make if you are hosting a breakfast and need to serve multiple people at once. It is so hard to get eggs for a group ready all at once. With this meal, you can pop all of your peppers in the oven at once, and have runny yolk deliciousness ready for a group!

Recipe: Breakfast Stuffed Peppers

Ingredients:

  • 1 potato (washed and diced)
  • 2 tbsp olive oil
  • 1/4 onion (diced)
  • 1 garlic clove (diced)
  • 1/4 tsp paprika
  • 1/4 tsp seasoning salt
  • 1/4 tsp garlic powder
  • Pinch of cayanne pepper powder
  • 2 bell peppers (tops removed, seeded)
  • 2 eggs

Directions:

  • Preheat oven to 425 degrees
  • Place bell peppers opening down in a baking dish. Place in oven while it preheats.
  • When oven hits 425 degrees, remove peppers from oven and turn them upright. Set aside.
  • In a skillet, heat your olive oil over medium high heat.
  • Meanwhile, place the potatoes in a bowl and toss with seasonings.
  • When oil is hot, place the potatoes in the skillet in a single layer.
  • Let cook over medium heat for 3 minutes, undisturbed.
  • Flip potatoes, flatten into a single layer again.
  • Add 1/2 cup of water
  • Allow to cook until water is gone.
  • Stir potatoes and continue to cook until potatoes are cooked through and browned (about 5 more minutes).
  • Fill the peppers with potatoes, placing the excess potatoes in the bottom of the baking dish.
  • Make a whole in the middle of the potatoes.
  • Crack one egg into a bowl.
  • Pour the egg into the indenture in the potatoes.
  • Repeat with the second egg and second pepper.
  • Place peppers in the oven for approximately 10 minutes, or until the eggs are cooked to your liking.
  • Place each pepper on a plate with xtra potatoes.
  • Enjoy!

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Rewind Recipe: Stuffed Peppers done right!

Posted on November 8, 2010 by Renee {Eat.Live.Blog.}

Yes, this is a repeat recipe, kind-of. One of the 1st recipes I posted on this blog was for stuffed peppers. But being new to blogging, I didn’t include any pictures. AND my recipe has gotten so much better than it was!

I had a Monday off, so I decided my “leisure” activity would be to explore a new local meat market. Based on Yelp reviews, I decided to head to McKinnon’s Meat Market in Somerville. I picked up a whole stock of meats, included some amazing looking fresh ground hot italian pork sausage. The second I picked it up I knew I was going to try it out in my stuffed peppers recipe.

For all my vegetarian friends out there, you can also make this recipe with soy crumbles, so don’t discount it yet! As a matter of fact, before using the sausage, soy crumbles were my favorite “meat” choice for this dish!

Ingredients

  • 2 peppers (can use green, red, yellow or orange)
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 8 oz tomato sauce
  • 15 oz diced tomatoes
  • 3/4 cup ketchup
  • 1/2 cup water
  • 1-2 teaspoons cumin
  • 1 lb ground hot sausage (can also use soy crumbles, ground pork, ground beef, ground turkey or ground chicken)
  • 1 small Vidalia onion chopped
  • 1.5 cups cooked brown rice

Instructions

  • Cut tops off of peppers and seed them
  • Place peppers, open side down, and tops in baking dish
  • Cover with tin foil and place in the cold oven
  • Preheat oven to 375. Peppers will begin to soften as oven heats.
  • Remove the peppers when the temperature hits 375. Leave the foil on the peppers so they can steam.
  • In a medium saucepan, heat olive oil
  • Brown garlic
  • Add tomato sauce, diced tomatoes, water and ketchup
  • Bring to a boil
  • Add cumin, stir
  • Let simmer on low, stirring occasionally, until ready to use
  • Meanwhile, brown sausage in a large saute pan
  • When sausage is almost browned, add chopped onions
  • Allow to brown for 5 – 8 minutes
  • Add cooked rice to the sausage mixture and stir well
  • Cook over medium-low heat, stirring frequently, for 5 – 8 minutes
  • Add 1.5 cups of the prepared sauce to the meat mixture, stir well
  • Cook over medium-low heat, stirring frequently, for approximately 5 minutes
  • Uncover the peppers and stuff each one with as much of the meat mixture as possible
  • Fill the rest of the pan with the remaining mixture. Placing mixture around under and beside peppers
  • Spoon the remaining sauce over the dish
  • Bake, uncovered, for 25 – 30 minutes

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Stuffed Peppers

Posted on July 21, 2010 by Renee {Eat.Live.Blog.}

For years I have searched for a stuffed pepper recipe that parellels the culinary wonderment of my mom and oma’s. None of the recipes I found came close. One day, with a craving for stuffed peppers too big to ignore, I set out to experiment and get the recipe right! After many attempts, I finally discovered the exact mix that makes the perfect stuffed peppers! As the meat in the recipe, feel free to use whatever ground meat you prefer. I have tried almost all of them, and the 2 that taste the best to me are soy crumbles and ground pork. Enjoy!

Makes about 3 – 4 servings

Ingredients
1 large peppers (green or red)
2 cups cooked brown rice
2 LARGE cloves of garlic
1 large vidalia onion
3/4 lb ground beef OR soy crumbles OR ground pork
2 8 oz can tomato sauce
1 cup ketchup (to taste)
Cumin
Chili powder

Directions:

  1. Cut tops off of peppers, remove seeds, keep tops
  2. Place peppers (top down) on micro-safe plate, wrap well with saran wrap
  3. Place in micro on medium heat (70%) for 2 minutes (time is for 2 peppers). Let sit, covered, until ready to use
  4. In a sauce pan, brown 1/2 diced onion and 1 large garlic clove (sliced or crushed)
  5. When brown, add tomato sauce, let simmer for 5 minutes
  6. Add about 1 tblsp cumin (to taste) and 1 tsp chili powder
  7. Add ketchup (1/2 cup at a time to taste)
  8. Put aside sauce to simmer
  9. In a large saute pan, brown garlic and diced onion in olive oil
  10. Add meat, season LIGHTLY with seasoning salt and cumin (do not add too much seasoning, the seasoning will come later)
  11. When browned, add cooked rice and stir well
  12. Once mixed, add 1.5 ladles of the sauce you made
  13. Mix well, let simmer for 3 minutes
  14. In a deep baking pan, stuff peppers with the rice mixture, place in pan, and surround them with the left over rice
  15. Pour the remaining sauce evenly over the entire dish
  16. Bake at 350 for 25 minutes

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