IMPOSSIBLE™ STUFFED PEPPERS
These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.
Provided by CookingWithShelia
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes.
- Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; saute for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes.
- Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.
- Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.
- Bake in the preheated oven until peppers are tender, 15 to 20 minutes.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 52.4 g, Fat 10.9 g, Fiber 10.7 g, Protein 9.1 g, SaturatedFat 1.2 g, Sodium 541.2 mg, Sugar 6 g
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
SPANISH STUFFED PEPPERS
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Provided by Sarah Cook
Categories Main course, Side dish
Time 1h20m
Yield Serves 8 as a starter, or 4 as a lunch or light supper
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
- Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
CHICKPEA STUFFED BELL PEPPERS
Make and share this Chickpea Stuffed Bell Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
- Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
- Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
- Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
- Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.
Nutrition Facts : Calories 309, Fat 6, SaturatedFat 0.9, Sodium 551.3, Carbohydrate 54.9, Fiber 10.1, Sugar 6.4, Protein 11.2
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