THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
LEBANESE STUFFED PEPPERS
From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoons black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
Nutrition Facts : Calories 279.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 55.3, Sodium 362, Carbohydrate 23.5, Fiber 3.9, Sugar 6.8, Protein 20
STUFFED PEPPERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute. Add the diced tomatoes and saute until heated through, 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and remove from the heat.
- For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot. Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes.
- Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil. Mix to coat and refrigerate until cold.
- Heat a saute pan over medium heat and add the grapeseed oil and sausage. Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes. Remove from the pan, spread on a cookie sheet and refrigerate until cold.
- Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil. Season with salt and black pepper.
- Cut the top off each bell pepper and remove the seeds and ribs from the inside. Trim the bottom of each pepper so it will sit upright on the plate.
- Stuff the peppers with the sausage mixture and top with the mozzarella. Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes. Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more. Remove from the oven and allow the peppers to sit for 5 minutes.
- For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil. Prepare an ice bath for shocking the broccoli rabe.
- Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes. Strain the broccoli rabe from the water and shock in the ice bath. Bring the water to back up to a boil and repeat with the rest of the broccoli rabe.
- Remove the broccoli rabe from the ice bath and pat dry with a towel.
- For plating: Reheat the tomato sauce to a simmer over medium heat.
- Heat a saute pan over high heat until it begins to smoke. Add the grapeseed oil and then add the blanched broccoli rabe. Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt.
- Pool about 4 ounces of the tomato sauce on 6 plates. Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top. Place the stuffed pepper on top of the broccoli rabe and serve immediately.
STUFFED MEXICAN PEPPERS
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
- Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
- Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g
More about "lebanesestuffedpeppers recipes"
STUFFED BELL PEPPERS WITH LEBANESE SPICES - THE LEMON …
From thelemonbowl.com
4.6/5 (22)Total Time 1 hr 5 minsCategory Dinner, EntreeCalories 416 per serving
- In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
- In a large bowl, whisk together tomato juice, dried mint, lemon juice and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
- Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.
LEBANESE PEPPERS RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 1 hr 10 minsServings 4Calories 454 per serving
- Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
15 BEST STUFFED PEPPERS RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
LEBANESE STUFFED GRAPE LEAVES - SIMPLY LEBANESE
From simplyleb.com
10 BEST STUFFED JALAPENO PEPPERS RECIPES | YUMMLY
From yummly.com
LEBANESE STUFFED CABBAGE ROLLS - SIMPLY LEBANESE
From simplyleb.com
LEBANESE CABBAGE ROLLS STUFFED WITH MEAT AND RICE – …
From mamaslebanesekitchen.com
MEXICAN STUFFED PEPPERS | RECIPETIN EATS
From recipetineats.com
GREEK STUFFED PEPPERS (DAIRY AND GLUTEN FREE) - THE …
From themediterraneandish.com
STUFFED PEPPERS - AN ALBANIAN RECIPE - MEDITERRANEAN …
From mediterraneanlatinloveaffair.com
RECIPES | PENZEYS
From penzeys.com
MIDDLE EASTERN STUFFED PEPPERS - MIDWEST LIVING
From midwestliving.com
EASY STUFFED PEPPERS FOR BREAKFAST | THE MEDITERRANEAN …
From themediterraneandish.com
LEBANESE STUFFED PEPPERS RECIPE - FOOD.COM | RECIPE | STUFFED …
From pinterest.ca
LEBANESE STUFFED BELL PEPPERS WITH LABNEH - THE CATHOLIC …
From catholicfoodie.com
LEBANESE STUFFED PEPPERS | VIGNETTES FROM MY FORK
From vignettesfrommyfork.wordpress.com
STUFFED PEPPERS {MEXICAN-STYLE!} - SPEND WITH PENNIES
From spendwithpennies.com
MIDDLE EASTERN STUFFED CAPSICUM WITH RICE (VEGAN)
From plantbasedfolk.com
TURKISH STUFFED PEPPERS - VEGAN ALTERNATIVE RECIPE
From veggiegib.com
LEBANESE STUFFED GRAPE LEAVES BY ZAATAR AND ZAYTOUN - LEBANESE …
From pinterest.ca
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
EASY STUFFED PEPPERS- THE PREFECT WEEKNIGHT DINNER
From onesweetappetite.com
ST MARGARETS KITCHEN: LEBANESE STUFFED PEPPERS - BLOGGER
From stmargaretskitchen.blogspot.com
BEST EVER EASY STUFFED PEPPERS (FIVE INGREDIENTS)
From lecremedelacrumb.com
MEDITERRANEAN STUFFED PEPPERS (VEGETARIAN) - HUNGRY PAPRIKAS
From hungrypaprikas.com
LEBANESE STUFFED CABBAGE — RAFAELLA
From rafaellasargi.com
ITALIAN STUFFED PEPPERS WITH BREAD STUFFING - NO PLATE LIKE HOME
From noplatelikehome.com
MIDDLE EASTERN STUFFED BELL PEPPERS - GRANDMA'S SECRET …
From tastyoven.com
MEXICAN STUFFED PEPPERS - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST MEXICAN STUFFED PEPPERS - FOODIECRUSH .COM
From foodiecrush.com
MIDDLE EASTERN INSPIRED STUFFED PEPPERS {VEGAN} - FOOLPROOF LIVING
From foolproofliving.com
LEBANESE STUFFED PEPPERS RECIPE - WEBETUTORIAL
From webetutorial.com
BEEF STUFFED PEPPERS - FEELGOODFOODIE
From feelgoodfoodie.net
BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
From downshiftology.com
LEBANESE STYLE STUFFED PEPPERS RECIPE - ABSOLUTENOM
From absolutenom.com
RHENA'S STUFFED PEPPERS | EMERILS.COM
From emerils.com
HOW TO MAKE: LEBANESE STUFFED PEPPERS + LABAN CUCUMBER DIP
From youtube.com
WHOLE30 APPROVED LAMB STUFFED PEPPERS | KITA ROBERTS
From girlcarnivore.com
EASY STUFFED PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
LEBANESE STUFFED PEPPERS RECIPE - A PINCH OF ADVENTURE - YOUTUBE
From youtube.com
PASSION ON THE PLATE: LEBANESE STUFFED PEPPERS
From passionontheplate.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love