South Beach Stuffed Bell Peppers Recipes

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

"SOUTH BEACH" STUFFED PEPPERS RECIPE - (4.4/5)

Steps:

• 1 Wash the peppers, cut the tops off, and place in oiled glass dish. 2 Cover and microwave the peppers for 5 minutes. 3 Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well). 4 Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid. 5 Stuff the peppers and top with cheese. 6 Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted. 7 Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking

" SOUTH BEACH" STUFFED BELL PEPPERS

Steps:

• Wash the peppers, cut the tops off, and place in oiled glass dish.
• Cover and microwave the peppers for 5 minutes.
• Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
• Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
• Stuff the peppers and top with cheese.
• Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
• Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees. Slice the tops off the bell peppers. Seed, core, rinse under cold running water, and set aside. Combine the oil, beef, and onion in a large, heavy skillet over medium heat. Stirring constantly, cook until the meat is no longer pink. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Still stirring, cook for about 3 minutes. Add the tomatoes and cook and stir for 5 minutes more to heat through. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish. Pour the tomato sauce over the peppers. Cover with foil and bake until the peppers are soft and tender, about 30 minutes. Remove the foil and bake for 5 to 10 minutes more, until browned on top.

SOUTH AMERICAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 180 degrees C., gas mark 4.
• Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
• Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
• Stuff the peppers with mixture and place in a roasting.
• Bake 20-25 minutes, until pumpkin is tender.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.