Here you find several ways to stuff Green,Red,Yellow or Orange Peppers, I love them many ways just be creative Stuffed Green Peppers 6 medium peppers Salt and pepper 1 lb ground beef 1/3 cup chopped onion 1 lb can tomatoes 1/2 cup water 1/2 cup uncooked long grain rice 1 tsp Worcestershire Sauce 4 oz sharp process cheese or Cheez Whiz Cut off tops of peppers. Remove seeds and membranes. Precook cups in boiling salted water 5 minutes. Drain. Sprinkle inside of cups generously with salt. Cook meat and onions until meat is lightly browned. Season with 1/2 tsp salt and pepper. Add tomatoes, water, rice and sauces. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff peppers, stand upright in baking dish. Bake uncovered at 350 for 20-25 minutes. Stuffed Green Peppers 2 medium green peppers 1/2 pound ground beef 1 Tablespoon oil 2 Tablespoons onion powder 1 Tablespoon flour 1/4 Teaspoon garlic powder 1/4 Teaspoon salt 1/2 cup milk 3/4 cup Original Minute Rice -- uncooked 1/2 cup tomato -- chopped 1/4 cup shredded cheddar cheese -- divided 1/2 cup tomato sauce Heat oven to 350 degrees F. Cut peppers in half lengthwise. Remove stem ends and seeds. Bring 4 cups water to boil in medium saucepan. Add peppers and simmer 5 minutes. Drain. Place in 9-inch square baking dish and set aside. Brown meat in hot oil in large skillet. Stir in onion powder, flour, garlic powder and salt. Gradually stir in milk. Bring to boil; reduce heat and simmer about 1 minute or until thickened. Stir in rice, tomato and 2 tablespoons of the cheese. Spoon beef mixture into pepper halves. Pour tomato sauce over peppers and sprinkle with remaining cheese. Bake 15 minutes. Italian Style Stuffed Peppers 4 Whole Green (or Red) peppers 1 Cup rice 3/4 lb. ground beef, turkey, or veal 1 medium onion, chopped 1/2 cup marinara sauce 1 cup ricotta cheese 1/2 cup grated mozzarella cheese 1 clove garlic, chopped salt and pepper and garlic powder to taste Boil the rice in 2 1/2 cups of water until all the water is gone; remove from heat. "Core" the peppers (take the stems and seeds out) and scald them in boiling water for about 5 minutes, or until tender. Remove the water from heat, but let the peppers simmer in the water. On high heat, cook the meat in an ungreased, non-stick or well-seasoned skillet (the fat will keep the food from sticking). When the meat is about halfway done, add the chopped onion, and continue cooking until the meat is done and the onion pieces are translucent (add olive oil if necessary). Lower to medium heat and stir in the garlic, cooking just long enough for the garlic to brown, then remove from heat. In a large mixing bowl, combine marinara sauce, ricotta cheese, and salt. Add the rice, followed by the meat mixture, then add pepper and extra garlic powder to taste. Fill the pepper shells with the mixture, and arrange standing up in a casserole dish. top with grated mozzarella. Bake at 350 for 20 minutes, or until mozzarella is bubbly and golden brown. Serve immediately. if the request for stuffed red peppers was for bell peppers or hot peppers, but here's one for bell peppers. It's simple elegance. This is the way we always fixed stuffed peppers in our house. This recipe comes from my mom, who got it from her mom, etc. 4 red bell peppers 1 lb. lean ground beef 1 sm. yellow onion, diced small 1 sm. carrot, diced small 1 tsp. basil (or any other favorite spice) salt and pepper to taste 2 cups cooked rice grated parmesian (sp?) cheese Slice about 1/5 off top of peppers, cleaning out the core, seeds, and white membranes but leaving the rest of the pepper intact. Place in baking dish (a round pie tin works great). Brown ground beef in skillet with onion and carrot, seasoning with basil, salt, and pepper. Drain well (prevents mushy peppers). Stir cooked rice into ground beef mixture. Mound filling into peppers. Press slightly to mold shape. Top each pepper with cheese. Place in 325 degree oven for 10-20 minutes, or until slight crust forms and peppers are cooked yet firm. Variations: Christmas Peppers: Alternate red and green bell peppers, topping with green and red pepper strips (salvaged from top 1/5 of pepper) Turkey or Chicken peppers: Substitute ground turkey or chicken for beef. Flavor with your favorite poultry spices. Tex-Mex peppers: Add cayenne pepper or pepper sauce to ground beef mixture and top with red or green salsa. Stuffed Roasted Peppers 2 large bell peppers 2 cup diced tomatoes (this might be a little too much) 8 Kalamata olives, chopped 6 clove garlic, broken 1 cup smoked mozzarella cheese (or use your favorite cheese) bouillon dust Tabasco sauce liquid smoke olive oil parsley Preheat oven to 450 F. Cut off the tops of the peppers and remove the bulbous seed area, if necessary. Wash the peppers so that no seeds are left. Pour in the tomatoes -- until the pepper is about 2/3 full. Put in the olives (4 each) and garlic (3 each, or to taste) above the tomato layer. Then, flavor the pepper further by adding the hot sauce, liquid smoke, and bouillon. By this time, you should be near the top of the pepper. Place the parsley on top of the spices and then add the cheese. Smoked mozzarella may seem redundant to the liquid smoke but I have found the combined flavor can come through very well. Finish preparing the pepper by brushing the outside with olive oil. Bake at 450 F for 40 minutes, or until the skin is sufficiently blackened. Please note that while it is merely sitting in the oven after the heat has been turned off or sitting on the counter in its own heat, the pepper is still technically roasting. Enjoy!! Inside Out Stuffed Peppers 1 pound ground beef 1/2 cup chopped onions 16 ounces stewed tomatoes 1 clove garlic 1 large green pepper 1/2 cup uncooked long grain rice 1/2 cup water 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese In skillet brown beef and onions. Drain off fat Transfer to a greased two quart. casserole add tomatoes, garlic, green pepper, rice, water, Worchestershire salt and pepper and mix. Cover and Bake 350 for 1 hour or until rice is tender. Uncover and sprinkle with cheddar cheese. Return to oven and bake 5 min more. Stuffed Peppers 1 medium onion 1 lb ground beef 1-2 cups cooked rice 16 ounces tomato sauce 1 cup grated cheddar cheese 4 large bell peppers (or 6 medium) salt and pepper to taste (Optional) Slice off the stem end (top) of the peppers and remove all seeds and bitter white filament. Boil peppers and their tops 2 minutes in lightly salted water. Remove from boiling water and dip in ice water to stop cooking process. Drain on paper towels and set aside. Mince onion and saute until soft in 1 tablespoon olive oil. Add ground beef and cook on medium heat until hamburger looses its red color. Drain off grease and combine with cooked rice and 12 ounces of the tomato sauce. Allow to cool. Add grated cheddar cheese and salt and pepper to taste. Spray a baking dish with non-stick spray. Place peppers in baking dish and stuff with hamburger mixture. Pour remaining tomato sauce over top. Replace pepper "tops". cover dish with foil and bake in 350 degree oven approximately 45 minutes. (Cooking time will depend on how soft you like your peppers).