Red Peppers Stuffed With Corn And Fresh Mozzarella Recipes

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STUFFED RED BELL PEPPER RELLENOS



Stuffed Red Bell Pepper Rellenos image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 16

6 large red bell peppers
1 cup fresh corn kernels (cut from 1 large ear)
4 large green onions, chopped
8 corn tortilla chips, crushed
1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat
1/4 cup chopped fresh basil
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded whole-milk mozzarella cheese
1 cup low-sodium chicken broth
Two 9- to 10-ounce ripe avocados, halved, seeded
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
  • Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
  • Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
  • In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
  • For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
  • To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.

Nutrition Facts : Calories 393 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 547 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams

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

GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA



Grilled Red Bell Peppers Stuffed With Mozzarella image

Make and share this Grilled Red Bell Peppers Stuffed With Mozzarella recipe from Food.com.

Provided by Sugarmagnolia_fl

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf crusty Italian bread, small
3 tablespoons olive oil
3 medium sweet red peppers
1 cup fresh mozzarella cheese, cut into small cubes
1 1/2 teaspoons dried basil
1 garlic clove, finely chopped
1 tablespoon olive oil
kosher salt
fresh ground black pepper

Steps:

  • Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
  • In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
  • Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
  • In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
  • Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
  • Remove tops and cut in half lengthwise.

Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4

CORN-STUFFED PEPPERS



Corn-Stuffed Peppers image

I created this recipe-and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.-Suzanne Hubbard, Greeley, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 medium green peppers
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes, thawed
2 cups fresh or frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons minced chives
1/2 teaspoons salt

Steps:

  • Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.

Nutrition Facts : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.

" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA



Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.

Provided by MQ6623

Categories     Lunch/Snacks

Time 5m

Yield 2-4 sandwiches, 2-4 serving(s)

Number Of Ingredients 6

baguette
balsamic vinaigrette
sliced tomatoes
roasted red pepper
fresh mozzarella cheese
herbs

Steps:

  • Slice your favorite baguette.
  • Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
  • Add a layer of roasted red peppers.
  • Add a generous layer of sliced, fresh mozzarella.
  • Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
  • BIG AL is best when the flavors have had time to meld.
  • It is one of the few sandwiches I make or order when eating at a local restaurant.

Nutrition Facts :

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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