Crock Pot Snapper Veracruz Recipes Recipe For Stuffed

facebook share image   twitter share image   pinterest share image   E-Mail share image

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.

Provided by Food Network Kitchen

Time 3h30m

Yield 5 servings

Number Of Ingredients 12

5 large red, orange or yellow bell peppers
1 pound 90-percent lean ground beef
One 14.5-ounce can fire-roasted diced tomatoes
2 cups shredded pepper jack cheese (from one 8-ounce block)
1 cup cooked medium-grain white rice
4 cloves garlic, minced
4 scallions, thinly sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
Sour cream, for serving

Steps:

  • Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
  • Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
  • Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW COOKER RED SNAPPER VERACRUZ FOR TWO RECIPE - (4.5/5)



Slow Cooker Red Snapper Veracruz for Two Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 11

1/2 cup chopped onion
1 garlic clove, minced
1/2 jalapeno pepper, minced
1/4 teaspoon dried oregano
1/8 teaspoon ground cinnamon
2 large tomatoes, diced
1 table spoon capers
1/4 cup sliced stuffed green olives
1/2 cup tomato juice
1 Tablespoon freshly squeezed lemon juice
2 six ounce red snapper fillets, or other white fish.

Steps:

  • 1. Combine all the ingredients except the lemon juice and snapper in the slow cooker. cover and cook on low 6-7 hours. 2. Stir in the lemon juice, and then place the snapper in the slow cooker. Cover and cook on high for 15-20 minutes or until the fish flakes when tested with a fork. Serve Immediately .

SNAPPER VERACRUZ



Snapper Veracruz image

Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish.

Provided by VARISSUL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 12

¼ cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
¼ teaspoon ground white pepper
1 teaspoon ground cinnamon
1 lime, juiced
½ cup pimento-stuffed green olives, sliced
¼ cup canned diced green chiles, drained
3 large tomatoes, seeded and coarsely chopped
4 (8 ounce) fillets red snapper
1 tablespoon capers, rinsed and drained

Steps:

  • Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

Nutrition Facts : Calories 212 calories, Carbohydrate 6.5 g, Cholesterol 41.4 mg, Fat 10 g, Fiber 1.9 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 447.4 mg, Sugar 2.9 g

SLOW COOKER STUFFED PEPPERS



Slow Cooker Stuffed Peppers image

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Provided by Cooper4

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 6h25m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6 green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
  • Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g

CROCK POT SNAPPER VERA CRUZ



Crock Pot Snapper Vera Cruz image

Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!

Provided by Lennie

Categories     Vegetable

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 -2 jalapeno pepper, finely chopped
1 (28 ounce) can tomatoes, drained and chopped
1/2 cup clam juice
1 lb red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal
2 tablespoons fresh lemon juice
1 tablespoon capers
10 pimento stuffed olives, thinly sliced

Steps:

  • In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
  • Add tomatoes and clam juice and bring to a boil.
  • Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
  • Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
  • Stir in capers and pour mixture onto a warmed platter.
  • Garnish with sliced olives and serve.

SNAPPER VERACRUZANA



Snapper Veracruzana image

Provided by Aarón Sánchez

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons canola or corn oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 jalapeno, thinly sliced
1/2 cup dry white wine
2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
1 cup fish stock
1/4 cup capers
1/4 cup sliced pitted green olives
1 (3 pound) whole red snapper, scaled and gutted
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley, for garnish
Lime wedges, for garnish

Steps:

  • In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
  • Preheat the oven to 400 degrees F.
  • Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
  • Serve the fish garnished with parsley and lime wedges.

STUFFED SNAPPER VERACRUZ



Stuffed Snapper Veracruz image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup olive oil
1/2 medium red onion, julienned
1/2 cup julienned green bell pepper, seeded and membrane removed
1/2 cup julienned red bell pepper, seeded and membrane removed
1 jalapeno, seeded and minced
1/4 cup sliced green olives
1 tablespoon drained brined capers
3 cloves garlic, finely sliced
2 tablespoons tomato paste
1/4 cup dry red wine
2 cups fire-roasted diced tomatoes
3 teaspoons chopped fresh oregano
Kosher salt and freshly cracked black pepper
One 3-pound pink snapper, whole, scaled, gutted
Julienned bell peppers and jicama, for garnish
1/4 cup vermouth
Crispy tortilla strips, for garnish
Lime wedges, for garnish
Mexican beers, cold, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
  • Season with salt and pepper. Transfer to a bowl and set aside to cool.
  • Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
  • Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
  • Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
  • To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.

Provided by Cindy Rahe

Categories     Entree

Time 5h15m

Yield 6

Number Of Ingredients 9

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

Steps:

  • Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
  • In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
  • Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
  • Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g

More about "crock pot snapper veracruz recipes recipe for stuffed"

SHRIMP-STUFFED RED SNAPPER WITH VERACRUZ SAUCE
shrimp-stuffed-red-snapper-with-veracruz-sauce image
Web Sep 27, 2013 Melt the butter in a skillet on medium – high heat. Add the leeks, celery, bell pepper and garlic. Season with salt and pepper. Cook …
From olgasflavorfactory.com
Servings 6
Estimated Reading Time 6 mins
Category Entree
Total Time 45 mins


INSTANT POT STUFFED PEPPER SOUP - RECIPES THAT CROCK!
instant-pot-stuffed-pepper-soup-recipes-that-crock image
Web Aug 25, 2019 Brown your beef with your onion in your 6-quart instant pot. Add your tomatoes (juice and all) and the rest of your ingredients, except your cooked rice. Seal and cook on manual high pressure (with keep …
From recipesthatcrock.com


INSTANT POT/SLOW COOKER MEXICAN STUFFED PEPPERS
instant-potslow-cooker-mexican-stuffed-peppers image
Web Sep 28, 2018 Set the manual/pressure cook button to 6 minutes on high pressure. When the time is up let the pot sit for about 5-10 minutes before moving the valve to venting. Remove the lid. If using the slow cooker: …
From 365daysofcrockpot.com


SLOW COOKER STUFFED PEPPERS RECIPE - DINNER, THEN …
slow-cooker-stuffed-peppers-recipe-dinner-then image
Web Dec 23, 2020 Mix the ingredients together until well combined. Pack the mixture evenly into the bell peppers, then top it off with ½ parmesan cheese. Cooking time: Pour the beef broth into the bottom of your slow cooker, …
From dinnerthendessert.com


CROCKPOT STUFFED PEPPERS - ORGANIZE YOURSELF SKINNY
crockpot-stuffed-peppers-organize-yourself-skinny image
Web Sep 22, 2020 Instructions. Cut off the tops of the peppers and remove the ribs and seeds from inside and discard. Set the cleaned peppers aside. In a medium microwave-safe bowl mix the onions, garlic, and olive oil …
From organizeyourselfskinny.com


THE EASIEST CROCKPOT STUFFED PEPPERS - SAVORY NOTHINGS
the-easiest-crockpot-stuffed-peppers-savory-nothings image
Web Mix all ingredients for the sauce in a medium bowl. Ladle a little of the sauce in the bottom of a 5 quart crockpot. Place the peppers on top, making sure there standing up. Evenly divide the filling between the peppers. Cover …
From savorynothings.com


CROCKPOT STUFFED PEPPERS - NO. 2 PENCIL
crockpot-stuffed-peppers-no-2-pencil image
Web Aug 18, 2019 Instructions. Pour tomato sauce into a heat proof bowl and add diced onion. Heat the onion/tomato sauce mixture in the microwave for about 5 minutes to soften onions. Set aside to cool. Cut the tops off of …
From number-2-pencil.com


CROCK POT STUFFED PEPPERS (LOW CARB) - RECIPES THAT …
crock-pot-stuffed-peppers-low-carb-recipes-that image
Web May 17, 2018 Place each pepper (we've turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up. In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, …
From recipesthatcrock.com


CROCK POT STUFFED PEPPERS (5 INGREDIENTS!) - SWEET PEAS …
crock-pot-stuffed-peppers-5-ingredients-sweet-peas image
Web Nov 12, 2020 Cook rice according to package directions; set aside to cool. Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops. Using a toothpick, poke 3-4 holes towards the bottom of the bell …
From sweetpeasandsaffron.com


VEGAN STUFFED PEPPERS (SLOW COOKER RECIPE) - HAPPY …
vegan-stuffed-peppers-slow-cooker-recipe-happy image
Web Feb 16, 2020 Instructions. In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture. Place each pepper half in the slow cooker and cook on high for three hours. While …
From happyhealthymama.com


BEST CROCK-POT STUFFED PEPPER RECIPE - DELISH
Web Aug 29, 2018 Step 1 In a large bowl, combine beef with beans, tomatoes, 1 cup cheese, rice, corn, cumin, chili powder, garlic powder and oregano. Stir until all ingredients are …
From delish.com


CROCKPOT STUFFED PEPPERS RECIPE | EASY SLOW COOKER STUFFED
Web Oct 14, 2016 Set skillet over heat and mix in the tomato paste. Stir in diced tomatoes and rice; cook for 2 more minutes, or just until heated through. Remove from heat and stuff …
From diethood.com


BEST SNAPPER VERACRUZ RECIPE - HOW TO MAKE SNAPPER VERACRUZ
Web Oct 8, 2009 Pour off any fat that has accumulated at bottom of pan above 1 tablespoon. Add onions, and saute until softened, 2 minutes. Add stock, bay, oregano, raisins, …
From food52.com


CROCK POT STUFFED PEPPERS RECIPE - STUFFED PEPPERS RECIPE
Web Apr 11, 2023 How to Make Stuffed Peppers in a Crockpot: Step 1 – Mix Ingredients – This is recipe is so simple. Just mix all of the ingredients together in a large bowl. Step 2 – …
From eatingonadime.com


Related Search