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Chili peppers – spend money

admin 3 days ago

0 19 4 minutes read

The tender chili are filled with ground beef and sausage, filled with rice and baked with marinated cheese.

difficulty: The stuffed chili is very easy to make, but it takes some time to prepare. Around 45 minutes of hands-on preparation time is allowed.
Preparation Note: Depending on the size of the pepper, you may fill it extra. It’s great on the zucchini boat or stuffed with portobello mushrooms.
Budget Tips: Replace half of the meat with black or kidney beans. You can further stretch the filling by adding extra rice or vegetables and filling with some extra chili.
Prepare the front/freezer: These can be prepared 48 hours in advance or prepared and frozen before baking.

Bell peppers, cheese, beef, marinade, water, tomatoes, rice, garlic, onion, Worcestershire and seasonings, made with label stuffed peppers

Ingredient tips for filling peppers

These are classic stuffed chili peppers, they are versatile – bringing spices to your liking.

Bell pepper: Choose any color of Bell pepper. The green chili tastes more earthy, while the red, yellow or orange chili are a little sweet. Just cut off the top and remove the seeds.
Meat: Ground beef and Italian sausage add a lot of flavor. You can only use one or another or any minced meat combination, including Turkish or Turkey Sausage.
- The sausage adds a lot of flavor, so if you want to replace it, add ½ teaspoon of extra Italian seasoning.
rice: Use uncooked long-grain white rice. For other varieties, adjust the liquid and cook time as needed. If using cooked rice, dip and cook the rice in the sauce for about 5 minutes. Brown rice should be pre-cooked.
Sauce: Use a can of pasta sauce or homemade marinara sauce.
cheese: Optional, but I like cheesy toppings. Try mozzarella or Italian mixture.

Ingredients in the pot make the filling of chili peppers

How to make stuffed peppers

Brown meat: Brown meat, onions and garlic (Recipe below).
Cooking: Add tomato sauce, rice, water and seasoning. Cook until the rice is tender.
Prepare the peppers: While the filling is cooking, cook for a few minutes to soften the peppers.
Fill and bake: Fill the chili with meat and rice. Sprinkle with cheese and bake until bubbles!

Pre-cooked pepper Because they won’t soften in the oven. You can boil the peppers for a few minutes or fry at 400°F for 5 minutes to soften before filling.

Stuffed with chili peppers on a plate, roasted chili baking tray in background

Store stuffed peppers

Stuff the remaining peppers in an airtight container in the refrigerator for up to 4 days. Reheat the chili in the microwave or stove, in the pot with a small amount of water at the bottom, at medium-low heat.

To freeze, align the baking tray with parchment paper and assemble the peppers as directed without baking. Make sure the filling is cooled and cover tightly with plastic wrap. Thaw overnight in the refrigerator and bake as directed, adding 15 minutes to the baking time.

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Stuffed with peppers

These simple stuffed chili are filled with delicious sausage, beef and rice, topped with cheese and baked to perfection.

Preparation time 20 minute

Cooking time 1 Hour 5 minute

Total time 1 Hour 25 minute

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Preheat the oven to 350°F. Lubricate the 9×13 baking tray.
Cut off the top of the pepper. Discard the stems, chop the top, and place on the sauce. Core peppers, discard membrane and seeds.
Boil chili, Bring a large pot of water to a boil. Cook the chili for 5 minutes and drain it. Or, fry the chili for 5 minutes at 400°F.
For fillingheat a large frying pan over medium heat. Add ground beef, Italian sausage, diced onions and crushed garlic. Cook, break it down with a spoon until it is no pink. Drain fat.
Add the diced tomatoes, juice, water, Worcestershire sauce, rice, diced pepper, Italian seasoning, and ¼ teaspoon of salt and black pepper.
Bring the mixture to a boil, reduce heat to low heat and cook, then cover. Cook until the rice is tender, about 15 to 20 minutes, adding more water if needed. Remove from heat and stir ½ cup of marinade. Taste and season if needed, add more salt and pepper.
Place 1½ cups of marinade sauce on the bottom of the prepared baking tray. Add the sides of the chili cut and divide the rice mixture evenly into chili. Pour the remaining marinade sauce on top.
Cover tightly with foil and bake for 35 minutes.
Carefully remove the foil and pour the sauce from the bottom of the pepper into the sauce. Top with cheese, if used and bake for an extra 10 to 12 minutes, or until the peppers are tender and the cheese is completely melted.
Rest for 5 minutes and then serve.

rice: If using cooked rice, dip and cook the rice in the sauce for about 5 minutes. Brown rice should be pre-cooked.
chili: To tenderize the firm pepper, skip the boiling steps and bake as directed. When the peppers are soft, I prefer the texture. At 400°F, the chili can also be pre-cooked by boiling, air frying, or baking for 15 minutes.
seasoning: Marinara sauce will vary with salt level and seasoning. Taste some stuffing
Other vegetables can be added to the filling, such as diced zucchini or chopped mushrooms.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Beef, dinner, main course

gourmet food American, Italian

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