Peppers Stuffed With Rice Zucchini And Herbs Recipes

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STUFFED PEPPERS WITH RICE



Stuffed Peppers with Rice image

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 sweet bell peppers, any color
2 tablespoons olive oil, divided
1 lb. ground beef
½ cup finely diced onion
1 cup cooked rice
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
Optional garnish: chopped fresh parsley or basil

Steps:

  • Preheat oven to 350°F.
  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
  • Meanwhile, prepare the filling.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
  • Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
  • Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Nutrition Facts : ServingSize 1 /2 of a stuffed pepper, Calories 324 kcal, Carbohydrate 14 g, Protein 19 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 484 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS



Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

RICE-STUFFED PEPPERS



Rice-Stuffed Peppers image

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. -Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds American cheese, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Nutrition Facts : Calories 662 calories, Fat 33g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1964mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

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

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL



Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel image

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 16

3 cups water
1/3 cup sugar
1/3 cup sherry vinegar
1 onion, sliced
6 garlic cloves, sliced
Salt to taste
1 bay leaf
4 sprigs fresh thyme
4 medium or 3 large red peppers, cut in half, seeds and membranes removed
2 tablespoons extra virgin olive oil
2 medium-size fennel bulbs (about 3/4 pound), finely chopped
2 garlic cloves, minced
2 cups cooked red, brown or black rice, or bulgur
Freshly ground pepper to taste
1/2 cup chopped fresh mint, parsley, dill or chervil, or a mix
1 to 2 ounces feta, crumbled (optional)

Steps:

  • Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
  • Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
  • Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams

HERB-STUFFED RED PEPPERS



Herb-Stuffed Red Peppers image

"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 14

2 large sweet red peppers
2 tablespoons water
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Steps:

  • Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI



Italian-Style Stuffed Peppers or Zucchini image

Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.

Provided by LindaS

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 bell peppers or 2 -3 large zucchini
1 lb extra lean ground beef or 1 lb ground turkey
1/2 cup chopped onion
2 fresh garlic cloves, minced or 2 teaspoons minced fresh garlic
1/2 cup white rice, uncooked
1 cup water
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce
1 1/2 cups cheddar cheese, shredded
1 cup cheddar cheese, shredded
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce

Steps:

  • Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
  • Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
  • When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2

BROWN RICE STUFFED PEPPERS



Brown Rice Stuffed Peppers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 medium red, yellow or orange bell peppers
1 1/4 teaspoons kosher salt, divided
2 tablespoons olive oil
Half a pound plant-based ground meat, such as Beyond Meat
2 shallots, chopped
1 fennel, cut into 1/3-inch pieces
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand
1 cup baby spinach, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, chopped
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
  • Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

CHEESE AND RICE STUFFED BELL PEPPERS



Cheese and Rice Stuffed Bell Peppers image

This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).

Provided by Kristen in Chicago

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium green bell peppers
2 cups cooked rice
1 cup shredded low-fat cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Slice off the tops of the peppers.
  • Wash the peppers and remove the cores and seeds.
  • Stand the pepper cups upright in a saucepan containing 1/2.
  • cup boiling water.
  • Cover tightly and allow to steam for 5 minutes.
  • Remove and drain.
  • In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
  • Divide the mixture and stuff each pepper.
  • Stand the peppers in a loaf pan or cupcake tins.
  • Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2

PEPPERS STUFFED WITH CHICKEN AND RICE



Peppers Stuffed with Chicken and Rice image

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!

Provided by D*Star

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

Time 1h20m

Yield 2

Number Of Ingredients 9

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
  • Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
  • Scoop chicken mixture into the green peppers and cover with tomato sauce.
  • Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO



Zucchini & Ground Beef-Stuffed Peppers Italiano image

A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 lb. extra-lean ground beef
1 onion, chopped
1 can (8 oz.) tomato sauce, divided
1 cup shredded zucchini
1 cup cooked long-grain brown rice
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
4 large red peppers
1/4 cup water
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400°F.
  • Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
  • Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

PEPPERS STUFFED WITH RICE



Peppers Stuffed with Rice image

Serve cold as a first course. Choose peppers that can stand on their bases.

Yield serves 6

Number Of Ingredients 14

1 large onion, finely chopped
6 tablespoons extra-virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1-2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants
1 large tomato, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons dry mint
3 tablespoons chopped dill or parsley
Juice of 1 lemon
6 medium green or red bell peppers

Steps:

  • Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 1/2 cups water and add salt, pepper, and sugar. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.
  • To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon, and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375°F for 45-55 minutes, or until the peppers are tender. Serve cold.
  • Stuff the peppers with meat filling or meat and rice filling, and serve hot.

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From runningtothekitchen.com


GREEK STUFFED PEPPERS WITH FETA AND RICE – WELLPLATED.COM
2022-01-07 Using a wooden spoon, stir in the chickpeas and tomatoes. Remove the skillet from the heat. Add the rice, parsley, and part of the feta. Mound the filling inside the peppers. Cover and bake Greek stuffed peppers at 350 degrees F for 40 minutes. Uncover and sprinkle with the remaining feta. Bake for 15 minutes more.
From wellplated.com


RICOTTA STUFFED PEPPERS W/ HERBS AND PARMESAN (READY IN 30 …
2020-05-08 Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil. Stuff Peppers: In a medium bowl, combine ricotta, basil, onions, herbs, salt, and pepper. Beat in the eggs and parmesan. Fill peppers with the mixture and top wth fennel flowers and breadcrumb mixture. Bake for 30 minutes, or until ricotta is set and ...
From liveeatlearn.com


IRRESISTIBLE SPANISH STUFFED PEPPERS WITH RICE & CHICKPEAS
2021-06-07 Instructions. Fill a stock pot 3/4 of the way with cold water and heat with a high heat. Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds. Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside.
From spainonafork.com


STUFFED PEPPERS - WELL PLATED BY ERIN
2022-07-07 Add the tomatoes. Stir in your cooked grain of choice and part of the cheeses. Pile the filling into the peppers, top with more cheese, and add water to the bottom of the baking dish. Bake the stuffed peppers in the oven at 375 degrees F until tender, and the cheese is melted. Add desired toppings.
From wellplated.com


CHEESY STUFFED PEPPERS WITH RICE + HERBS — ELEANOR OZICH
2020-04-06 Method. Preheat the oven to 180C. Slice each capsicum in half lengthways, and remove the seeds and stems. Lay flesh side up in a roasting dish. In a large mixing bowl, add the rice, ricotta, parmesan, tomatoes, herbs, smoked paprika and extra virgin olive oil. Season with cracked pepper and a decent pinch of sea salt, and toss until well combined.
From eleanorozich.com


PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS RECIPE
Oct 31, 2017 - I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough an…
From pinterest.com


WILD RICE STUFFED PEPPERS - THROUGHTHEFIBROFOG
2021-07-25 Preheat the oven to 180C. Cook the wild rice according to packet instructions. Slice the tops off the peppers and scoop out the membrane and seeds. If need be, very carefully slice the bottom without piercing through the pepper so they can stand up. Bake the peppers in an ovenproof dish for 12-15 minutes.
From throughthefibrofog.com


VEGETARIAN STUFFED PEPPERS RECIPE - SIMPLY RECIPES
2022-05-04 In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté for a minute and add the broth or water. …
From simplyrecipes.com


OLD FASHIONED STUFFED BELL PEPPERS RECIPE - THESE OLD COOKBOOKS
2021-09-01 Preheat oven to 350 degrees F. Spray a baking dish that fits the stuffed peppers with nonstick cooking spray. Remove the tops and insides of the bell peppers. Wash and dry. In a bowl, combine raw hamburger, cooked rice, egg, diced onions and salt and pepper. Stuff bell peppers with hamburger mixture leaving room at the top for sauce.
From theseoldcookbooks.com


HOMEMADE STUFFED PEPPERS WITH RICE RECIPE - DR. AXE
2020-11-02 Remove from heat. Meanwhile, place peppers cut side down on baking sheet and roast until tender, 25–30 minutes. Prepare rice per package directions. Stir meat and onion mixture, scallions, basil, Italian seasoning and salt into cooked rice. Add tomato and stir to combine. Fill pepper halves with rice and meat mixture.
From draxe.com


VEGAN STUFFED PEPPERS WITH VEGETABLE RICE FILLING - CROWDED …
2021-05-20 Step-by-step instructions. Preheat oven to 350˚F. (1) Cook arborio rice according to package directions, using vegetable broth instead of water to add more flavor. If using water, season with salt and 1-2 tablespoon olive oil. Remove tofu from packaging, drain well and pat dry with a paper towel.
From crowdedkitchen.com


STUFFED PEPPERS WITH RICE AND HERBS - VEGAN FOODS
Stuffed Peppers with Rice and Herbs. Stuffed red peppers with rice and fresh herbs for lunch. Main DishesType; MediumDifficulty; 15-30 minPrep. Time; 9Serving/Unit Ingredients The peppers. Red pepper, 9 medium units. The stuffing . Basmati rice, 1½ cups or Persian rice (recommended) Water, 2 L. Parsley, 1/4 cup chopped. Dill, 1/4 cup chopped. Mint, 1/4 cup …
From foodsdictionary.com


VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
2021-06-24 Instructions. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil …
From cookieandkate.com


VEGETARIAN STUFFED PEPPERS - HAPPILY UNPROCESSED
2016-03-28 In a small saute pan, over low/medium heat add enough oil to coat the pan (1 Tablespoon) and saute the onions for 2 minutes. Add the peppers and saute another 2 minutes. Season with salt and pepper. Add the garlic and cumin, saute 30 seconds. Add the mushrooms and zucchini. Cook until the mushrooms release their liquid and is absorbed again.
From happilyunprocessed.com


MEDITERRANEAN GROUND BEEF STUFFED PEPPERS - A CEDAR SPOON
Drain the beef and add to a large mixing bowl. Mix in the diced toamtoes and rice with the beef and stir well. Spoon the stuffing mixture evenly into the bell peppers. Cover the baking dish with the foil tightly and place in the oven. Bake for 40-50 minutes or until the peppers are soft.
From acedarspoon.com


EASY STUFFED BELL PEPPERS RECIPE - WHITNEYBOND.COM
2022-07-11 Remove the steamer basket with the peppers from the stockpot and immediately run the peppers under cold water to stop the cooking process. Set the peppers aside. Heat the olive oil in a large skillet on the stove over medium-high heat. Add the onions, garlic and jalapenos, saute for 3-4 minutes.
From whitneybond.com


GREEK STUFFED PEPPERS WITH RICE (GEMEISTA) - THE WHOLE SCOOP BLOG
2020-10-11 Combine well. Add the rice and sauté for about 3-5 minute, mixing all of the ingredients together very well. Preheat your oven to 400 F. Turn off the heat and bring your pan of cut peppers near your skillet. Fill the peppers with …
From thewholescoopblog.com


PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS RECIPE
Jun 17, 2016 - I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough an… Pinterest. Today. Explore. When autocomplete ...
From pinterest.com


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