PASTA STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
- Serve garnished with fresh basil.
REE DRUMMOND'S QUESO FUNDIDO
Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.
Provided by Pioneer Woman
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
- Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
- Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
- Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.
Nutrition Facts : Calories 375 calories, Carbohydrate 3 g, Cholesterol 82.8 mg, Fat 29 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 627.7 mg, Sugar 1.4 g
STUFFED SHELLS (REE DRUMMOND PIONEER WOMAN)
This is delicious. I have some home canned marina that really made this even better. I don't think the leftovers are going to last very long. Recipe courtesy of foodnetwork.com.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce.
- Fill each half cooked shell with the cheese mixture and place face down on the sauce.
- Repeat with the shells until the cheese mixture is gone.
- Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
Nutrition Facts : Calories 675.5, Fat 34.5, SaturatedFat 19.1, Cholesterol 128.8, Sodium 1503, Carbohydrate 52.9, Fiber 6, Sugar 18.7, Protein 37.2
REE REE'S STUFFED PEPPERS
Steps:
- Cut top off peppers-about 1 inch-remove seeds. Boil peppers in large pot about 3 minutes till bright green. Use seasoned salt to taste in this water. Drain & cool. Preheat oven to 350°F.
- Heat 4 Tbsp. of oil in large skillet over medium heat. Put in onions and garlic, seasonings and more seasoned salt to taste. Stir often till soft-about 5 minutes. Add rest of ingredients, except for A.1. Mix well & remove from heat.
- Before stuffing peppers, drizzle remaining olive oil inside peppers, then stuff with filling. Add 1/4 to 1/2 cup of water to bottom of baking dish. Bake 30 to 40 minutes. While warm, spoon the A.1. over tops of peppers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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