DOUBLE CHEESE BAKED STUFFED PEPPERS
Steps:
- Pre-heat oven to 350 degrees (180 degrees celsius)
- In a medium bowl mix together bread crumbs, parmesan, olive oil, salt and spices.
- Cut peppers in half, and clean.
- Lightly grease a medium baking dish with 1 tablespoon olive oil, place peppers cut side up, sprinkle with bread crumb mixture, top with cubes of swiss cheese and tomato cubes. Drizzle lightly with olive oil (2 tablespoons)
- Bake in pre-heated oven for approximately 20-30 minutes, until peppers are tender. Serve immediately. Enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 13 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 428 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
TWICE BAKED POBLANO PEPPERS
Steps:
- Rub poblanos with peanut oil and place under broiler until skin begins to blacken slightly, and rotate for even cooking. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 30 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes. Bring potatoes up to a boil in salted water and cook on simmer until tender.
- Remove and hand mash with 1 1/2 tablespoons butter, scalded cream, salt and pepper and grated cheese.
- In a saute pan add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.
- Begin to fill peppers with potato mixture, being careful so as not to break flesh.
- Place on a sheet tray, top with shredded cheese and melt under broiler.
- Plate peppers using Jicama Slaw for accompaniment
BAKED STUFFED PEPPERS
Stuffed peppers recipe that I've come up with.
Provided by ptownruth
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
- Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
- Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 30 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 3.6 g, Protein 29.8 g, SaturatedFat 11.3 g, Sodium 459.3 mg, Sugar 6.5 g
CLASSIC STUFFED PEPPERS
Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 146mg cholesterol, Sodium 987mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
STUFFED PEPPERS FOR TWO
My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
LAUREN'S MEXICAN STUFFED RED BELL PEPPERS
Stuffed with seasoned ground beef, rice, cheese and eggs. Easier because you skip the blanching required in most recipes. I actually use double the fresh garlic listed below, and it's REALLY yummy. If you're not a garlic fanatic, or aren't overly concerned about meeting up with any vampires soon, feel free to leave it out!
Provided by laurenpie
Categories Vegetable
Time 1h5m
Yield 12 stuffed pepper halves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and start the rice cooking (you'll need 2 cups after cooking).
- Arrange tomato slices across bottom of large, shallow baking dish; very lightly sprinkle with salt.
- Wash bell peppers and cut in half lengthwise; remove seeds. Place halves in baking dish so that each sits on a tomato slice; very lightly sprinkle with salt.
- Cook the hamburger over med-high heat with 1 tsp salt, onions and garlic; remove grease; add cumin and chili powder.
- Cook the eggs (scrambled).
- Combine the cooked eggs, cooked rice, cheese and hamburger mixture; spoon into each bell pepper half. (Optional: add an additional coating of cheese on top).
- Refrigerate until ready to bake (within 2 days).
- When ready to bake, pour 1/2 cup water into bottom of baking pan (don't pour directly onto tomatoes or bell peppers) and then cover entire pan tightly with aluminum foil.
- Bake, covered, at 350 degrees for about 40 minutes, or until heated through and cheese is melted.
Nutrition Facts : Calories 500.7, Fat 26.2, SaturatedFat 12.6, Cholesterol 177.9, Sodium 709, Carbohydrate 34.6, Fiber 5.3, Sugar 10, Protein 30.8
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