Hawaiian Stuffed Peppers Recipes

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ASIAN-STYLE STUFFED PEPPERS



Asian-Style Stuffed Peppers image

This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.

Provided by Shannon Mitchell

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
  • Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
  • Bake peppers in the preheated oven until tender, 30 to 45 minutes.
  • Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
  • Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
  • Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g

ITALIAN STUFFED PEPPERS



Italian Stuffed Peppers image

Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 13

6 large green or sweet red peppers
1 pound lean ground beef (90% lean)
2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
1 cup uncooked converted rice
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1/2 cup grated Parmesan cheese
Additional minced fresh parsley

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.

HAWAIIAN STUFFED PEPPERS



Hawaiian Stuffed Peppers image

Peppers stuffed with lean ground turkey, caramelized onions, jasmine rice, and pineapple. I used fresh pineapple. You can use ground chicken as well.

Provided by Cindy

Categories     Stuffed Bell Peppers

Time 1h50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon coconut oil
2 large onions, sliced
1 ½ teaspoons Chinese five-spice powder
1 pound lean ground turkey
1 ½ cups light coconut milk
1 cup water
1 cup jasmine rice
1 cup pineapple tidbits
6 large red bell peppers - halved, seeded, and stemmed
6 slices Monterey Jack cheese, halved
6 slices pepper jack cheese

Steps:

  • Heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. Remove caramelized onions from pan.
  • Increase heat under skillet to medium-high heat. Sprinkle Chinese five-spice powder over turkey. Cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes.
  • Mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. Bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. Drain.
  • Arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. Top each stuffed pepper with a slice of pepper jack cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 580.2 calories, Carbohydrate 48.7 g, Cholesterol 96.3 mg, Fat 29.4 g, Fiber 4.8 g, Protein 30 g, SaturatedFat 15.1 g, Sodium 297.4 mg, Sugar 14.6 g

TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)



Teriyaki Beef Stuffed Peppers (Cooking for 2) image

Classic stuffed peppers get a flavorful teriyaki twist and pretty presentation in this new dinner for two that's a little bit sweet, savory and spicy, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 2

Number Of Ingredients 11

1/2 cup uncooked Minute™ white rice
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 large red bell peppers
1/2 lb lean (at least 80%) ground beef
2 green onions, thinly sliced on the bias, white and green parts separated
1/2 cup shredded carrots
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
1/2 teaspoon ground ginger
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
  • In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
  • Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.

Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 3, Fiber 5 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 30 g, TransFat 1 g

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