GRAIN-STUFFED PEPPERS
Stuff peppers with mixed grains, chorizo, spinach and leeks for a flavour-packed midweek meal that's easy to prep on busy weeknights when you're short on time
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cut the peppers in half through the stalks. Scoop out the seeds with a spoon and discard. Put the peppers cut-side up on to a baking sheet and roast for 10 mins or until beginning to soften.
- Heat half the oil in a non-stick frying pan over a medium heat. Add the leeks and chorizo and fry for 7 mins over a medium heat. Stir through the garlic, grains and spinach and cook for 3 mins or until the spinach has wilted. Mix through the lemon zest and crème fraîche and season to taste. Fill the peppers with the mixture and return to the oven for 10 mins.
- Mix the remaining oil with the lemon juice and ½ the parsley. Toss the salad leaves with the dressing. Scatter the remaining parsley and almonds over the peppers, if using, and serve with the salad on the side.
Nutrition Facts : Calories 681 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
CLASSIC STUFFED GREEN PEPPERS
My family grows 200 acres of green peppers. We think one of the best way to enjoy this fresh vegetable is in the classic recipe.-Karnemaat Farms, Marlene Karnemaat, Fremont, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. , In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. , Cover and bake at 350° for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 836mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
STUFFED PEPPERS WITH COUSCOUS OR HARVEST GRAIN BLEND
This recipe is modification of good ole rice and meat stuffed peppers. I have been trying to take old favorites and make them healthier but not compromising on taste. It seems like a lot of steps, but it really isn't bad! I always have everything cooking at the same time. Also, you can always subsitute ground beef or left over roast beef for the sausage. I am fortunate enough to have access to fresh sausage from a local farmer so it is super lean. I hope you enjoy! **I couldn't post one of the ingredients- I use Harvest Grain Blend from Trader Joe's instead of plain couscous... It is a blend of coucous, orzo, quinoa, and lentils... If you can get it or somethinf similar- try it!
Provided by KellyDeLaire
Categories One Dish Meal
Time 1h10m
Yield 6 half peppers, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut bell peppers in half long way (stem end to stem end) and remove all inside seeds, etc.
- Place in a pot of boiling water for about 3-4 minutes to soften. Drain in a colander and run cold water over them. Set aside.
- Bring 2 cups of chicken broth to a boil with the bay leaf. Add the couscous or harvest grain blend, turn to low and cover. See the directions for cook time depending on which product you go with.
- In a skillet, brown and crumble the pork sausage. Drain on paper towels.
- Pour off drippings and add olive oil. Cook onion and celery until softened (about 5-7 minutes over medium heat). Add garlic for about 20 seconds (do not burn, will be bitter). Add can of crushed tomatoes, remaining 1/2 cup of chicken broth, oregano, basil, mint, and salt and pepper. Simmer for about 15 minutes. (I usually have this going while waiting on couscous or harvest grain blend to finish).
- Preheat oven to 350 degrees and let's assemble!
- In a large bowl, combine the sausage, couscous or harvest grain blend, can of diced tomatoes, salt and pepper, and a good drizzle of olive oil. Mix until everything is blended.
- Spoon almost all of the sauce into the bottom of a rectangular baking pan. Keep about 1 cup aside for the tops of peppers after stuffed.
- Spoon mixture into each half of the peppers and place on top of the sauce in the baking pan. Sometimes it's easier to fill them while they are sitting in the pan so the mixture doesn't fall out on to the counter! Spoon a little of the red sauce on to each one. Do not "over sauce'- it will make them mushy.
- Bake covered with foil (loosely) for about 30 minutes. Uncover for another 10. Sometimes I top each one with a slice of pepper jack or provolone cheese at this point. Use it if you happen to have it!
- Serve and enjoy!
Nutrition Facts : Calories 499.5, Fat 26.1, SaturatedFat 7.6, Cholesterol 54.5, Sodium 701.6, Carbohydrate 46.8, Fiber 7, Sugar 4.4, Protein 21.8
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