PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
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
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
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
MT. RAINER ZUCCHINI AND RICE
This is a recipe some coworkers of mine made for an outdoor Dutch oven cooking competition about 20 years ago and I've adapted to a conventional oven. My wife loves this and we've even had it as a main course although it is better suited to a side dish due to its rich flavor.
Provided by Ted Y
Categories Rice Casserole
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
- Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
- Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 20.1 g, Cholesterol 48.4 mg, Fat 21.1 g, Fiber 2.9 g, Protein 6.9 g, SaturatedFat 12.9 g, Sodium 504.9 mg, Sugar 3.6 g
RICE WITH ZUCCHINI AND RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
- Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
- Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams
BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR
Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.
Provided by MarieRynr
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
- Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
- Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.
EASY BROWN RICE WITH PEPPERS AND ZUCCHINI
Found this recipe on Prevention.com and modified it slightly... it's actually very good, healthy and simple! Also looks very nice, because of the beautiful colors.
Provided by Mrs. Delishis
Categories Brown Rice
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.
Nutrition Facts : Calories 261.7, Fat 8.5, SaturatedFat 1.3, Sodium 591.6, Carbohydrate 42.1, Fiber 3.3, Sugar 2.9, Protein 5.1
RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS
Provided by Jill Silverman Hough
Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
- Available at many supermarkets and at natural foods stores and Latin markets.
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
SPANISH RICE WITH ZUCCHINI
Provided by George D. Morrison
Categories Garlic Onion Rice Side Bake Quick & Easy Wheat/Gluten-Free Zucchini Winter Gourmet California Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
- Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.
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