MEDITERRANEAN STUFFED PEPPERS
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
- In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
- Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
- Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN STUFFED PEPPERS
Steps:
- Preheat oven to 350° F. and spray the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers in cut-side up.
- In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, sun-dried tomatoes, olives and feta. Season with salt and pepper then set aside.
- Heat a small skillet with the olive oil over medium-high heat. When the skillet is hot add in the red onion and sauté 2 minutes. Add in the garlic and spices and sauté another minute. Add in the tomato sauce and parsley and stir everything together cooking for another minute.
- Pour the mixture in with the rice and add in the lemon juice. Stir everything together until it's coated in the sauce. Taste for seasoning then divide the filling into the pepper halves.
- Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes. Serve immediately.
Nutrition Facts : Calories 279 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEDITERRANEAN-STYLE STUFFED PEPPERS
This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!
Provided by gpg
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
- Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
- Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
- Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 16.6 g, Cholesterol 92.1 mg, Fat 23.3 g, Fiber 4.6 g, Protein 31.1 g, SaturatedFat 9.9 g, Sodium 1417.9 mg, Sugar 7.2 g
EASY MEDITERRANEAN STUFFED PEPPERS RECIPE
These delicious Mediterranean stuffed peppers are filled with melted Edam and make a great midweek meal. Brighten up dinner time with colourful peppers!
Provided by Jessica Dady
Categories Dinner, Lunch, Starter
Time 1h
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC, 350ºF, gas mark 4.
- Cut the peppers in half lengthways through the stalk, scrape out the seeds then place them, cut side up on a baking tray. Brush the peppers inside and out with 15 ml (1 tbsp) of the oil. Cook in the top of oven for 35-40 minutes, until softened and lightly charred.
- Meanwhile make the stuffing: heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well with salt and black pepper, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed, stirring occasionally.
- Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over the cubes of the Edam cheese and return to the oven for 5- 6 minutes or until the cheese has melted.
- Serve 2 halves of pepper per person with a crisp green salad.
Nutrition Facts : @context https, Calories 468 Kcal, Sugar 14.8 g, Fat 26.4 g, SaturatedFat 7.9 g, Sodium 1.13 g, Protein 17.4 g, Carbohydrate 42.3 g
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
MEDITERRANEAN STUFFED BELL PEPPERS
This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
- In a bowl combine all the ingredients except peppers and Parmesan cheese.
- Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
- Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
- Return to oven for an additional 15 minutes.
- If not golden on top place under broiler for a minute or two but be careful that they don't burn.
Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14
LOW CARB MEDITERRANEAN STUFFED BELL PEPPERS
I like this recipe because it doesn't have rice in it. It is very easy to make and if you like the overall flavor of somelike like gyros with tzatziki, I think you will like this as well.
Provided by PalatablePastime
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut tops out of the green peppers and remove any seeds or membranes.
- Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened.
- Meanwhile, brown ground meat and onion in oil, add spices.
- When meat is almost cooked through, add chopped tomato.
- When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
- Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
- Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
- Remove lid or foil and cook about 10 minutes more.
Nutrition Facts : Calories 215.4, Fat 10.8, SaturatedFat 4.9, Cholesterol 72, Sodium 511.3, Carbohydrate 9.6, Fiber 2.1, Sugar 5.8, Protein 21
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- Bring 1/2 cup lightly salted water to a boil. Stir in couscous. Cover, remove from heat and let stand until water has absorbed, about 5 minutes. Fluff couscous lightly with a fork and re-cover. In a small bowl, combine cumin, cinnamon, sugar and 1/2 tsp. salt.
- Warm oil in a large skillet over medium-high heat. Add garlic and sauté until golden, about 1 minute. Add beef and cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion and ginger and cook, stirring, until onion begins to soften, about 4 minutes longer. Sprinkle cumin mixture over beef and sauté for 1 minute.
- Reduce heat to medium-low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well, scraping up any browned bits from bottom of skillet. Remove from heat and stir in couscous.
- Preheat oven to 375°F and mist an 8-inch square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish. Pour 1/4 cup water into baking dish, cover with foil and bake until peppers are tender when pierced with a knife, about 45 minutes.
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