CHEESY STUFFED BELL PEPPERS
There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.
Provided by weekend cooker
Categories One Dish Meal
Time 55m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off portion of tops of bell pepper, and remove seeds, and membranes.
- Place in roaster with salted water and boil.
- Cook 10 minutes so they will be only partially done.
- Drain and set aside to cool.
- In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
- Remove from the heat and add 1 cup cheese and mix well.
- Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
- Pour remaining can of tomatoes over top and around peppers.
- Bake uncovered at 350 degrees for 25 minutes.
- Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.
Nutrition Facts : Calories 462.4, Fat 25.2, SaturatedFat 13, Cholesterol 144.5, Sodium 648.7, Carbohydrate 23.2, Fiber 3.8, Sugar 8.7, Protein 36.2
STUFFED PEPPERS FOR FOUR
Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It'll look so pretty on your table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes., In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese., Microwave, uncovered, on high until heated through, 1-2 minutes.
Nutrition Facts : Calories 448 calories, Fat 18g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 734mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 30g protein.
FOUR-CHEESE STUFFED GRILLED PEPPERS
Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
- In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
- Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
- Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
- Transfer the peppers to plates and serve.
- You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
GRUYèRE-STUFFED ROASTED RED PEPPERS WITH RAISINS AND OLIVES
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots. It's time-consuming, especially if I'm roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler. (You could also use a grill.)
Provided by Melissa Clark
Categories appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat broiler. Place red peppers on a baking sheet and broil until charred all over, turning peppers as they darken. Time will vary with the intensity of your broiler, so keep an eye on them. Transfer peppers to a bowl, cover with a dish towel, and let cool.
- Meanwhile, spread tomatoes (skin side up), onion chunks and garlic on a baking sheet. Broil until vegetables are just beginning to char in spots, about 3 minutes. Transfer them to a blender with the sage, pepper flakes and salt, and blend until smooth. Taste, and add more salt, if necessary. Leave blender top on to keep sauce warm. Heat oven to 350 degrees.
- Peel red peppers, then make a slit down one side of each and take out seeds, leaving stems attached if possible. (They look better that way for serving.) A paper towel is helpful for peeling and seeding. Do not use water, which dilutes the peppers' flavor.
- If raisins are not plump, cover them with boiling water and let sit for 5 minutes. Drain well. Toss the cheese, olives and raisins together. Stuff mixture into peppers, and place in a baking dish. Bake for 15 minutes, then add the sauce and continue to bake until cheese bubbles, about 20 minutes longer. Serve peppers hot or at room temperature.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 671 milligrams, Sugar 13 grams
FOUR CHEESE ARBORIO STUFFED RED BELL PEPPERS
I love red bell peppers! They even become better when they are cooked; roasted, baked, fried, pureed. I'll take 'em any way you make 'em. One day when I came across some at a local market on sale for 99 cents per pound instead of their usual $3.99 per pound, I had to buy some for dinner that night. And this is what I was inspired to come up with. Please, please use RED bell peppers... the flavor will not be the same with green ones. This is a good main dish (esp. for Lent) or as a side dish.
Provided by andylynn
Categories Short Grain Rice
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the sauce: In a large saucepan, over low heat, sweat onions and garlic in the extra-vigin olive oil until tender (about 5 min) but with no color. Add the tomato paste and cook over medium heat for 2 minutes, stirring constantly. Add the crushed tomatoes, water, and Italian seasoning. Season with salt and pepper to taste. Add the tablespoon of sugar if desired to cut the acidity or tartness of the sauce. Simmer for 1 hour on low heat.
- For the filling: While the sauce is simmering, bring the 2 cups water to a boil. Add arborio rice. Return to a boil, reduce heat. Cover and simmer 10-12 minutes. Rice should be al dente. Transfer rice to a large bowl and allow to cool.
- When the rice is cool, add the cheeses, garlic powder, egg, salt, and black pepper. Combine well.
- Cut red bell peppers in half, from top to bottom. Remove seeds and white membranes. Place pepper halves, cut side down, on a large microwave safe plate. Cover loosely with plastic wrap, and microwave on high for 4 minutes just to slightly soften the peppers
- Fill the pepper halves with about 1/2 cup filling. There should be enough for all 8 halves, don't be afraid to mound the mixture.
- Place peppers in a 9"x13"x2" baking dish. Add the sauce around the peppers, just until the sauce comes half way up the sides of the peppers, not to cover.
- Bake uncovered in a 375 degree oven for 40 min or until the peppers are tender and the cheese is golden brown.
- Spoon sauce over the peppers and garnish with chopped fresh parsley to serve.
- Note: Any additional sauce left may be served on the side.
Nutrition Facts : Calories 312.1, Fat 13.4, SaturatedFat 5.5, Cholesterol 50.9, Sodium 531.9, Carbohydrate 33.7, Fiber 3.6, Sugar 6.9, Protein 14.2
STUFFED ORANGE PEPPERS
Orange bell peppers are stuffed with a mixture of ground turkey, onion, tomatoes, rice, and cheese. Make it an appetizer with mini bell peppers to serve at a party. Add some color. Whatever you have, cilantro, parsley, any herb to add to the look and taste. Enjoy!
Provided by kflamed13
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; cook orange bell peppers until slightly softened, about 5 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover skillet and simmer until rice is tender, about 15 minutes. Remove skillet from heat; stir Gouda cheese into turkey mixture.
- Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 23.4 g, Cholesterol 78.6 mg, Fat 12.3 g, Fiber 2 g, Protein 22.9 g, SaturatedFat 5.2 g, Sodium 316.8 mg, Sugar 5.5 g
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