Brendas Real Sicilian Stuffed Bell Peppers Recipes
ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
STUFFED PEPPERS ITALIAN STYLE
Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.
Provided by DJCARR
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
- Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g
BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS
There is no real written recipe for these peppers so use whatever you like and have on hand. I learned this dish when I visited my inlaws in Sicily 26 years ago and have been making it ever since. I suggest that you use it as written the first time and then do your own thing next time. I have made this in the microwave, but you have to be careful as green peppers can get bitter. I'm not sure why. My kids were the ones that decided that red peppers would be better and now they make their own with red peppers as well. You can easily control the use of salt, but remember that canned tomatoes, olives and cheese have a lot of salt so don't add too much extra. If you can find low sodium alternatives you will have greater control.
Provided by Brenda in Winnipeg
Categories One Dish Meal
Time 1h50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
- Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
- Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
- In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
- Stuff the peppers with meat mixture and replace cap on each.
- Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
- Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
- Spoon tomatoes, with thier juice, over it all.
- Season top with basil and remaining salt and pepper or to taste.
- Cover and place in 350 F oven for 45 minutes.
- Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
- Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
- Plate and serve with a crusty bread.
Nutrition Facts : Calories 592.3, Fat 20.5, SaturatedFat 9.9, Cholesterol 179.3, Sodium 898, Carbohydrate 60.5, Fiber 10.6, Sugar 14, Protein 43.8
PRINCESS DIANA'S STUFFED BELL PEPPERS
This is my favorite recipe for stuffed peppers! Delish! This takes a little more effort then other stuffed pepper recipes, but it is well worth it, IMO. Eating Royally: Recipes and Remembrances from a Palace Kitchen
Provided by JTsMom
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE THE PEPPERS:.
- Pre heat oven to 350°F.
- Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.
- Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
- TO MAKE THE FILLING:.
- Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.
- Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.
- TO STUFF THE PEPPERS:.
- Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.
- Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.
Nutrition Facts : Calories 797.2, Fat 48.9, SaturatedFat 14.6, Cholesterol 126.3, Sodium 499.7, Carbohydrate 51.8, Fiber 4.5, Sugar 6.8, Protein 37.4
SICILIAN STUFFED PEPPERS (VEGAN) RECIPE - (4.5/5)
Provided by mjensen
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside. 2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet. 3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined. 4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.
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