PASTA STUFFED PEPPERS
A light stuffing of pasta, tomatoes, and cheese creates a lighter version of stuffed peppers.
Provided by Deborah Mele
Categories Meatless Entrees
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Cut the top off of each pepper and carefully scoop out the seeds and membranes.
- Cook the pasta in boiling salted water until very "al dente".
- Drain pasta and run cold water over the pasta to stop the cooking process.
- In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.
- Place the peppers standing up in a baking dish.
- Stuff each pepper with the filling and then place the top back on.
- Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.
- Serve warm or at room temperature.
Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 pepper, Sodium 369 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
PASTA SALAD-STUFFED PEPPERS
Steps:
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
- Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
- Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
- Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
- Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
CLASSIC BEEF STUFFED PEPPERS
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
Provided by Barry LaRoche
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g
PASTA-STUFFED BELL PEPPERS
I've never seen a stuffed pepper that had macaroni in it! This recipe comes from "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
- Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
- Add onion to bacon grease & cook until softened; pour off excess fat.
- Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
- Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
- Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
- Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
- Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.
Nutrition Facts : Calories 431.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 45.2, Sodium 793, Carbohydrate 27.7, Fiber 5.5, Sugar 9.2, Protein 14.4
STUFFED PEPPER SPAGHETTI BAKE
This spaghetti bake with all the flavors of classic stuffed peppers is sure to be a family favorite. Spaghetti is tossed with beefy bell pepper and tomato sauce and baked in the oven until the Cheddar cheese top is melted and bubbling.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Heat large pot of water to boiling; season generously with kosher salt. Boil spaghetti 3 minutes less than time indicated on package -- it should be quite flexible but still firm in center. Reserve 1 cup of the pasta water; drain, and set aside.
- Meanwhile, in 10-inch skillet, cook beef with a dash of salt and a few grinds of pepper, breaking it up as it cooks, until browned. Remove beef from skillet with slotted spoon to plate; set aside. Wipe out skillet; add olive oil. Add bell peppers, onions and garlic with a pinch of salt; cook about 5 minutes or until softened.
- Add beef back to skillet, followed by both cans of tomato sauce and diced tomatoes. Stir to combine; simmer 5 minutes. Taste sauce for seasoning; add salt if needed. Add cooked pasta and half of the pasta water, tossing to coat -- add more pasta water if you want thinner sauce.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread mixture in baking dish; top with cheese.
- Cover with foil. Bake 20 minutes; remove foil, and bake about 10 minutes longer or until cheese is bubbling. Let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
ORZO-STUFFED PEPPERS
Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! -Kelly Evans, Kalamazoo, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. , Place in a greased 11x7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 523 calories, Fat 18g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 836mg sodium, Carbohydrate 65g carbohydrate (19g sugars, Fiber 7g fiber), Protein 25g protein.
ROASTED PEPPERS WITH SPAGHETTI STUFFING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
- Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
- Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
- Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.
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