BELL PEPPER EGG BOATS RECIPE BY TASTY
Here's what you need: bell peppers, eggs, salt, pepper, fresh spinach, baby bella mushrooms, parmesan cheese, diced tomato, fresh basil, salsa, cheddar cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
- Bake for 20 minutes.
- Crack a whole egg into each pepper half. Season with salt and pepper.
- Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
- Add salsa and cheddar to 2 of the pepper halves.
- Add tomato, and basil to the 2 remaining pepper halves.
- Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams
GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
GRILLED PEPPER BOATS RECIPE - (4.1/5)
Provided by PattiB
Number Of Ingredients 9
Steps:
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high Brush both sides of bell peppers with oil, and season with salt and pepper to taste. grill 5 minutes on each side. Transfer to a serving platter; let cool slightly. Meanwhile, for the balsamic glaze, combine vinegar and brown sugar; bring to boiling in a small saucepan. Reduce heat; simmer 10 minutes or until reduced by half and slightly thickened. Sprinkle feta cheese and pine nuts on peppers. Drizzle glaze on top, sprinkle with parsley, and serve.
GRILLED ZUCCHINI PIZZA BOATS
Want all the fun of pizza and grilling but need to throw a vegetable in the menu? This is the perfect recipe for you. An easy pizza seasoning transforms zucchini into a delicious "crust" ready for melty mozzarella and spicy mini pepperonis. It's great for kids, parents and everyone else too!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for medium heat.
- Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin.
- Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis.
- Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes.
- Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning.
LASAGNA PEPPER BOATS
Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a 'green pepper boat' instead of using noodles. This tastes great even to people who love carbs! Freezes well too. If I make a smaller batch, I will freeze the leftover sauce for the next time.
Provided by Joan Gerland Crabtree
Categories Side Dish Vegetables
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
- 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. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
- Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
- Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 10 g, Cholesterol 49.4 mg, Fat 13.6 g, Fiber 2.4 g, Protein 18.6 g, SaturatedFat 7.1 g, Sodium 815.3 mg, Sugar 5.7 g
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