CHEESY PIZZA STUFFED PEPPERS
Try a new twist on stuffed peppers with our Cheesy Pizza Stuffed Peppers. These Cheesy Pizza Stuffed Peppers are full of cheese, basil and pasta sauce.
Provided by My Food and Family
Categories Meal Recipes
Time 28m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix all ingredients except peppers until blended; spoon into peppers.
- Place on parchment-covered baking sheet.
- Bake 15 to 18 min. or until peppers are tender and Neufchatel filling is heated through.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
STUFFED CHEESY PIZZA BONES
This recipe is sponsored by [ yellow tail ]® wine. Delight the Puppy Bowl fans in your pack with these stuffed pizza bones. Made with two kinds of melty cheese and a garlic-herb topping, they'll have everyone barking for more.
Provided by Food Network Kitchen
Time 55m
Yield 8 bones
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment. Cut the mozzarella into 1/2-by-1/2-by-2-inch-long sticks and set aside. Mix together the Parmesan, oregano, sesame seeds, red pepper flakes, salt and garlic together in a bowl; set aside.
- Pat the pizza dough into a 16-by-8-inch rectangle with a long side facing you. Using a sharp knife or pizza wheel, cut the dough in half lengthwise. Quarter each piece so you have eight 4-by-4-inch squares. Spread 1/2 teaspoon ricotta in the middle of a square and place a piece of mozzarella on top. Fold the dough over the cheese to completely encase it. Starting from the center, pinch the seams closed, carefully pushing out any air as you go. Repeat with the remaining dough and cheese.
- Working one at a time, put a piece of dough into the seasoning mixture and press down firmly to coat all sides. On a clean, dry work surface roll the dough gently but firmly into a torpedo shape that is about 10 inches long. Tie the dough into a knot at each end and place it seam-side down on the prepared baking sheet. Repeat with the remaining pieces of stuffed dough. Brush with the butter and sprinkle on any remaining seasoning mix. Put in a warm place and let rise until puffy, about 30 minutes
- Preheat the oven to 425 degrees F.
- Transfer the bones to the oven and bake, rotating the pan halfway through, until golden brown all over, about 10 minutes. Serve warm with marinara sauce on the side.
CHEESY STUFFED PEPPERS
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.
SLOW-COOKER PIZZA-STUFFED PEPPERS
Slow-cook these pizza sauce laced ground turkey and pepperoni stuffed cheesy peppers for a comforting dinner at home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.
- In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.
- Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.
- Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.
Nutrition Facts : Calories 330, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
CHEESE-STUFFED PEPPERS
This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!
Provided by RIOULA
Categories Appetizers and Snacks Cheese
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
- Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
- Broil peppers under the preheated broiler, turning frequently, about 15 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g
CHEESY SAUSAGE-STUFFED MINI PEPPERS
These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Provided by JimmyDean
Categories Stuffed Bell Peppers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
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