SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
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
MEDITERRANEAN STUFFED PEPPERS
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
- In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
- Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
- Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
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
MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS
Reto dishes-like stuffed peppers- might remind us of long hours in the Kitchen, But these can be on the table surprisingly fast.Over flowing with Lamb and couscous, they are light and satisfying at the same time. Recipe comes from Sunset Magazine
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice peppers in half lengthwise through the stems and remove seeds.
- Place halves, cut side down, in a 12-by-17-inch baking pan.
- Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
- Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
- Add ground lamb and 3 tablespoons lemon juice.
- Stir until lamb is browned and crumbly, 2 to 3 minutes.
- Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
- Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
- Stir in parsley; add salt to taste.
- Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
- Sprinkle feta cheese evenly over filling.
- Bake until cheese is slightly melted, 3 to 5 minutes.
- Transfer peppers to a platter.
- Serve.
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