SAUSAGE STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
- In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
- In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
SAUSAGE AND RICE STUFFED PEPPERS
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Provided by NANCIENANCIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g
RICE AND KALE STUFFED PEPPERS
This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
- Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
- Bake 25 to 30 minutes or until peppers begin to soften.
Nutrition Facts : ServingSize 1 Serving
STUFFED RED PEPPERS
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
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
SWEET PEPPER PASTA TOSS WITH KALE
This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 17 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 643.9 mg, Sugar 5.1 g
STUFFED POTATOES WITH KALE AND RED PEPPER
A healthy, flavorful side, or lunch dish. Can be vegetarian. Great with grilled chicken or beef. I made the directions quite detailed, but this is really easy to make. Leftovers freeze and reheat well.
Provided by dianegrapegrower
Categories Potato
Time 50m
Yield 4 potato halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes.
- Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool.
- Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl.
- Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine.
- When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4" shell. Place shells on a baking sheet, cut side up.
- Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture.
- Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.
RED PEPPERS STUFFED WITH KALE AND SAUSAGE
Red Peppers Stuffed With Sausage and Kale The Washington Post, September 21, 2011 • Course: Main Course • Features: Healthy Summary: By Joe Yonan, Food Editor of the Washington Post, 9/21/2001 "This is an economical way to serve a group, using a small amount of meat to season the stuffing of a hearty yet relatively lean dish... The stuffing mixture can be made, cooled and refrigerated in an airtight container for up to 5 days before making the dish." Substitute a soy sausage product to make it vegan. I find it fills five peppers better than six, but of course fruit size varies widely. I also like to add a little more rice than it calls for. I don't think I'd make the filling five days in advance, either; three would be the max as far as I'm concerned.
Provided by zeldaz51
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Have a baking dish at hand that's large and deep enough to hold 12 bell pepper halves.
- Strip the kale leaves from the stems, and save the stems for another use. Cut the kale into thin slices.
- In a large saucepan over medium heat, heat the oil until it starts to shimmer. Add the onion and garlic and cook, stirring occasionally, until the vegetables have started to soften, about 2 or 3 minutes. Add the sausage and kale and cook, stirring to break apart the meat, until the meat browns and is cooked through and the kale has thoroughly wilted, about 3 or 4 minutes. Use a spoon to break up any clumps of sausage.
- Add the rice and about ½ cup of the crushed tomatoes. Season with salt and pepper to taste. Add the water, bring to a boil, then reduce the heat until the liquid is barely bubbling around the edges. Cover and cook until the rice has absorbed the liquid and has plumped, about 18 to 20 minutes.
- Meanwhile, cut the peppers in half, starting close to the stem. Remove and discard the seeds and ribs, but leave the stems as intact as possible (for presentation).
- When the filling is ready, remove it from the heat and divide it equally among the cavities of the peppers, packing them loosely. Pour the remaining crushed tomatoes and their juices into the baking dish. Arrange the peppers, filled sides up, on top of the tomatoes. Cover with aluminum foil and bake until the peppers have softened, 45 minutes to 1 hour.
- Uncover; drizzle with the oil and sprinkle with the mint, if desired. Serve hot, with some of the tomatoes and juices from the pan.
Nutrition Facts : Calories 298.8, Fat 17.4, SaturatedFat 5, Cholesterol 28.9, Sodium 311.5, Carbohydrate 26.5, Fiber 5.2, Sugar 7.7, Protein 9.9
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ROASTED RED PEPPERS STUFFED WITH KALE & RICE RECIPE
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5/5 (12)Total Time 1 hrCategory Healthy Vegetarian Kale RecipesCalories 176 per serving
- To prepare peppers: Preheat oven to 400 degrees F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
- To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
- Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
- Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
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