My husband loves stuffed peppers, but out of the ten recipes I've tried...?

Question

...he says they don't have enough tomato sauce. He likes them I suppose with more of a Spanish rice flavor.

Any good stuffed pepper recipes like that?

Answer 1

I think he wants more flavor not more sauce. Try mixing in some taco seasoning with the sauce or to get that flavor yourself use: Chili powder, cumin (lots of cumin, just smell it it smells like spanish flavor), garlic powder, onion powder and a bit of beef stock powder if you have it.

Answer 2

Just make your recipe and add more tomato sauce (or a little tomato paste)and a little more of your seasoning.I also bake them in tomato juice.

A piece of mozzarella on them just before there done is good too..........

Right on Gizmo and add chopped bacon to your mixture.

Good Luck and here a is a recipe I wanna try...



I made some really good stuffed peppers the other night--so good I had one

of the leftovers for breakfast today. I had found red bell peppers on sale

so got a bunch.



1 lb ground meat, as lean as possible

6 red peppers

1 onion, diced

4 small zucchini unpeeled, grated

1 8-oz pkg sliced mushrooms, diced

large (28 oz?) can crushed tomatoes

1 package onion soup mix

2 tbsps chopped garlic

grated cheese, optional



Wash and slice the tops off the peppers, remove the seeds, save the tops.

Squish all the innards together (ground meat, onion, zucchini, mushrooms,

garlic, onion soup mix and cheese if using) and fill the raw peppers. Put

the tops back on and place them in a dutch oven. Pour the crushed tomatoes

over the top, cover, and bake at 350 for an hour or so or til they pierce

easily with a fork when you check them. Serve in a bowl with some of the

juice poured over the top.



This is fairly low carb and really tasty. I love using red peppers for

stuffed peppers because the Vit C content is higher and they are sweeter.

For a beautiful autumn dish, use red, yellow, orange, and green peppers

together. A grated carrot would probably be good in with the innards, too.



I had some of the meat mixture left over and made it into fat meatballs;

they were good, too. If I ever make them alone, will do a brown gravy with

them and serve with fauxtatoes.

Answer 3

Try adding more cumin to your liquid mixture. I don't have a recipe for the stuffed peppers I make, just a method. I use at least a full palm full of cumin, chile powder and garlic. I also grate a carrot into the tomato mixture. Also, don't put to much rice in the mixture. I lay the rice and tomato mix on the bottom of a cake pan, add the bell peppers and then stuff them letting the rest surround the peppers in the pan. Good luck!

Answer 4

INGREDIENTS

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender

Answer 5

I agree with ladeda, make the one he liked best and I would add a small can of drained petite, diced tomatoes, AND the extra tomato sauce, because I don't like dry rice. It gives it just enough moisture without being soupy. And try a bit of basil to make the tomato taste pop, fresh is better, but dry will work. Celery seed accents the tomato taste too. Why get a whole new stack of recipes he may not like, when you can use a few he's already tasted, and improve them?



Edit- I also add steamed brown rice, garlic, onion, green pepper, two cans of Italian flavored tomato sauce, 1 can drained petite diced tomatoes, cumin, chili powder, cayenne, and oregano.

Answer 6

Stuffed Green Peppers

6 large green peppers

5 c. boiling salted water

1 lb. ground beef

2 TB. chopped onion

1 tsp. salt

1/8 tsp. garlic salt

1 c. cooked rice (why not try a package of SPANISH RICE?)

1 can (15oz.) tomato sauce

Heat oven to 350. Cut thin slice from stem end of each pepper. Remove the seeds and membranes. Cook peppers in the boiling water 5 min & drain.

Cook ground beef & onion in medium skillet until onion is tender. Drain off fat. Stir in rest of ingredients - except just 1 c. of the tomato sauce; heat through.

Lightly stuff each pepper with 1/2 c. meat mixture. Stand peppers in ungreased baking dish (8" sq). Pour remaining tomato sauce over peppers. Cover and bake 45 min. Uncover and bake 15 min. longer

Answer 7

STUFFED PEPPERS



1 lb Lean Ground Beef

1/4 c Onion; Chopped, 1 Sm

1/2 c Celery; Chopped (opt)

1 egg

8 oz Tomato Sauce

Small bottle of catsup

1 ts Salt

1/4 ts Garlic Salt

pepper

1/2 c Instant Rice; Uncooked

Water







In a bowl mix hamburger (raw) with onions,salt/pepper,garlic,rice,egg and celery, mix with hands til everything is mixed up.

cut peppers in half, or cut the top off and clean the peppers

fill each pepper with hamburger mixture.

In a big pot, add the catsup and tomato paste and mix with some water. Add the peppers in layers, I like to add sliced potatos alternating with the peppers, then fill the rest of the way with water til not quite covered.

Bring to a low boil, then turn down to a simmer (covered)

til potatos are done.



my mom was a german cook and this is how she made it.

it has such a better taste than baking them in the oven. and I especially love it with potatos, just dont cut them too small. you want the meat to get done at the same time.

ENJOY!



























9

Answer 8

Hmm... My best suggestion is to use poblano peppers- The tomato sauce and spanish rice you can figure on your own, but I have found that poblano peppers have a really great flavor for stuffing. They are mcuh better than regular green or ed peppers.

Answer 9

Well, I would make his favorite so far, but add a lot more tomato sauce! You could serve some extra sauce on the side if thats what it comes down to- if you've already tried 10 recipes, and I mean different recipes, you could either try a few more, or just tweak the ones you already have.

Answer 10

I put either tomato sauce or spagetti sauce in mine, along with rice, cooked hamburger meat and cheese on top. But you could buy some boxed spanish rice and make it with that, unless you would rather make it all homeade.

Answer 11

have you tried rachel raes -she made it on the tv show last week tried it myself(with ground beef instead of the chicken &they were really good) rachelrae.com/recipes