Red Horn Peppers Stuffed With Cheese Recipes

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GRILLED CHEESE-STUFFED ROASTED RED PEPPERS



Grilled Cheese-Stuffed Roasted Red Peppers image

Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.

Provided by Pillsbury Kitchens

Categories     Dinner

Time 30m

Yield 12

Number Of Ingredients 5

3 large red bell peppers
1/8 teaspoon salt
6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh basil leaves

Steps:

  • Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
  • Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
  • Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
  • Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 2 g, TransFat 0 g

STUFFED RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

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

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

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.

CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

RED HORN PEPPERS STUFFED WITH CHEESE



RED HORN PEPPERS STUFFED WITH CHEESE image

Categories     Cheese     Pepper     Appetizer     Side

Number Of Ingredients 10

500 g red horn peppers (6 medium red peppers), washed
250 g feta cheese, crumbled
200 g Gorgonzola cheese, crumbled
2 tbs olive oil
1 red pepper, chopped
1 tsp black pepper, crushed
2 tsp dried oregano
Fresh parsley, chopped
4-6 tbs homemade breadcrumbs
4 tbs olive oil

Steps:

  • 1. Wash the peppers well, slice off the tops and de-seed them. 2. In a food processor mix and combine feta and Gorgonzola cheese with the olive oil, chilli pepper, parsley, salt, black pepper and oregano. 3. Stuff the peppers with 2-3 teaspoons of the cheese filling, gently pushing towards the top of the (bottom) pepper. 4. Arrange the stuffed peppers on the oiled baking sheet, cover with breadcrumbs and sprinkle with olive oil. Bake them in an oven at 200°C for about 30 minutes. Serve warm or cold as a side dish to meat or as a light dinner.

GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE



Grilled Roasted Red Peppers Stuffed With Cheese image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 large roasted red peppers, drained well and dried
4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
1 teaspoon crushed red pepper flakes
A handful finely chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

Steps:

  • Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
  • Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME



Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme image

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
  • Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g

CHEESE-STUFFED PEPPERS



Cheese-Stuffed Peppers image

This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

Provided by RIOULA

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 8

Number Of Ingredients 11

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ cup olive oil
2 tablespoons grated onion
2 tablespoons chopped tomatoes
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
ground black pepper, or more to taste
dried oregano, or more to taste
1 pinch cayenne pepper, or more to taste
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
  • Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
  • Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g

STUFFED BULL'S HORN PEPPERS



Stuffed Bull's Horn Peppers image

Make and share this Stuffed Bull's Horn Peppers recipe from Food.com.

Provided by FionaPap

Categories     Peppers

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

10 large bull horn sweet peppers
2 lbs firm cheese, cut into thick slices (must not melt, cut shorter than the pepper length)
olive oil
white balsamic vinegar
grated garlic (optional)
salt

Steps:

  • Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.
  • Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.
  • Broil them over the BBQ, electric grill until tender. Avoid burning the skin.
  • When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.
  • Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.
  • Serve at room temperature. Can be stored in fridge for 3-4 days.

Nutrition Facts : Calories 342.9, Fat 22.7, SaturatedFat 14, Cholesterol 58.1, Sodium 879.6, Carbohydrate 17.4, Fiber 3.3, Sugar 6.9, Protein 19.5

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