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Question by cellphone: How to make stuffed bell peppers without tomato sauce?
Hello everyone,
I was wondering if anyone had any idea how to make stuffed bell peppers quantity 6. Also is there any recipe that calls for very little tomato sauce since my mother gets migraines from the marinara sauce and is somewhat healthy. Also, of course, is delicious…
Any ideas will be greatly appreciated!
Best answer:
Answer by veracitygrrl
You can stuff them with some other rice mix.
In a blender, put some strong chicken broth,( I cook three cans down to two ) a chopped onion, 4 cloves of garlic, and one tomato. blend till smooth. Look how much liquid you have , say its three cups, and put the liquid and HALF that amt in rice in a micro proof bowl. ( Here it woudl be 1 1/2 cups.) add a t or so of butter to that, and some cayenne if you want it spicy, and cook in the microwave till done. for me its 20 minutes. then stuff peppers with the rice mix. This rice dish is called arroz amarillo (yellow rice) even tho its a blushing light pink or orange. chicken is good in them too. Its a nice diff, my mom had probs with tomatoes too.
Know better? Leave your own answer in the comments!
This is obviously my first video tutorial! The soup is truly delicious.
* 6 bell peppers, any color
* 1 pound ground beef
* 1 egg
* 4 slices whole wheat bread, cubed
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 cup chili sauce
* 1/4 cup prepared yellow mustard
* 3 tablespoons Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
2. Lightly mix together the ground beef, egg, bread cubes, onion, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
3. Wash the peppers. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.
Whenever I make stuffed peppers, I always cook the beef before-hand. This one does not require you to, so it’s up to you how you want to do it. I would also top these with a bit of Parmesan cheese :- D
Ingredients
* 1 cup water
* 1/2 cup uncooked Arborio rice
* 2 green bell peppers, halved and seeded
* 1 tablespoon olive oil
* 2 green onions, thinly sliced
* 1 teaspoon dried basil
* 1 teaspoon Italian seasoning
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1/2 cup crumbled feta cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.
I just omitted the tomato from both recipes (they only called for 1 small diced tomato
Good luck!
Could you use a roasted red pepper sauce in place of the tomato sauce?
Ingredients
1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper
Directions
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.