MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
MINI STUFFED PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
- In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
- In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.
SOUTHWESTERN STUFFED MINI SWEET PEPPERS
These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 48m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cup peppers in half, leaving stems on, if desired. Remove seeds and ribs.
- In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
- In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with bread crumb mixture, lightly patting down to adhere. Return to sheet pan.
- Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.
Nutrition Facts : ServingSize 2 -3 stuffed halves, Calories 184 kcal, Carbohydrate 9 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
QUESO-STUFFED MINI PEPPERS RECIPE
Bring home a taste of the Southwest with this stuffed mini peppers recipe with chili con queso. This Queso-Stuffed Mini Peppers Recipe has a spicy flavor that can't be beat.
Provided by My Food and Family
Categories Home
Time 35m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
- Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
- Bake 15 min. or until peppers are tender and filling is heated through.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8419 g, Sugar 0 g, Protein 2 g
SOUTHWESTERN STUFFED BELL PEPPERS
Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.
Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 54m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS
Traeger stuffed peppers are a quick and easy dinner, this healthy dinner recipe is a great way to use leftover pulled pork or grilled spicy chicken. Grilled peppers are a smoky and flavorful way to infuse your meals with vegetables.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 11
Steps:
- Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
- Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
- Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
- Divide the beef mixture between the pepper halves.
- Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
- Serve warm. Enjoy!
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10 BEST STUFFED MINI SWEET PEPPERS RECIPES | YUMMLY
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5/5 (1)Calories 208 per servingServings 4-5
- In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste.
- Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan. Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down, on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2 tablespoons olive oil.
- Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30 minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or at room temperature.
SOUTHWESTERN STUFFED MINI PEPPERS - CUTS AND CRUMBLES
From cutsandcrumbles.com
Reviews 2Category AppetizerCuisine MexicanTotal Time 28 mins
- Slice 15 mini peppers in half lengthwise. Remove seeds and ribs. (You can cut tops off if you wish. I like to leave them on because it gives me something to hold on to while I devour them!)
- In a large mixing bowl, mix together 8 oz softened cream cheese, 1 C grated sharp cheddar cheese and 2 Tbsp taco seasoning until fully blended.
SOUTHWESTERN STUFFED MINI-PEPPERS - WENDY POLISI
From wendypolisi.com
Ratings 2Category AppetizerCuisine American, Gluten Free, HealthyTotal Time 32 mins
- Preheat oven to 420 degrees. Line a rimmed baking sheet with parchment paper. Place peppers on baking sheet and roast for 10 to 12 minutes. Allow to cool.
- Once cool use a small knife to cut a long opening in the side of the pepper, leaving the stem and bottom in tact. Soup out seeds from the pepper and discard. Chop up the peppers that were cut from the side.
- In a bowl combine black beans, corn, salsa and cheddar. Divide among peppers. Return to the prepared baking sheet and roast for 15 minutes.
SOUTHWEST STUFFED PEPPERS RECIPE - THE PENNYWISEMAMA
From thepennywisemama.com
5/5 (22)Category DinnerServings 3Total Time 1 hr 20 mins
- In a large saucepan or skillet, brown meat over medium-high heat until thoroughly cooked. Drain excess grease.
- Add tomatoes, onion, garlic, corn, and black beans to meat and mix until well combined. Simmer for 10-15 mins on low heat.
SOUTHWESTERN QUINOA STUFFED PEPPERS RECIPE | STUFFED BELL ...
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Cuisine American/SouthwestTotal Time 1 hrCategory DinnerCalories 541 per serving
- In a small saucepan, combine vegetable broth and quinoa and bring to a boil; lower to a simmer, cover, and continue to cook for 15 minutes.
PICADILLO STUFFED MINI SWEET PEPPERS - COOKING ON THE RANCH
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5/5 (1)Total Time 1 hr 5 minsCategory Appetizer RecipesCalories 2559 per serving
- Preheat oven to 350 degrees. Prepare the bell peppers. Slice them in half and clean out the seeds. Place the peppers on a sheet pan and roast for 15 minutes. Remove from oven and let cool.
- Heat half of the bacon fat in a heavy skillet. Add the beef and onions and cook over medium high heat, stirring constantly until evenly browned.
- Reduce the heat and add the wine and lime juice. Cook for 5 minutes. Stir in salsa, olives, capers and raisins. Cover and simmer for 20 minutes.
- Heat the remaining fat in another skillet. Fry the potatoes, garlic and cumin, turning occasionally until evenly browned. Lower the heat and cook for 10 - 12 minutes or until potatoes are tender.
SOUTHWESTERN QUINOA STUFFED PEPPERS | WHOLEFULLY
From wholefully.com
4.4/5 (12)Total Time 40 minsCategory Vegetarian RecipesCalories 547 per serving
- Preheat oven to 400°. Place the bell peppers, cut side up, in a large baking dish. Drizzle with olive oil and season liberally with salt and pepper. Roast in oven for 15-20 minutes, or until the peppers are tender.
- While the peppers are roasting, begin on the filling by heating two tablespoons of olive oil over medium-high heat in a large, high-sided skillet. Add in the onion and garlic and cook until just fragrant and tender, about 3 minutes.
- Add in the red pepper flakes, cumin, sweet potato, diced tomatoes with chiles, black beans, tomato paste, vegetable broth, corn, and quinoa. Bring to a boil, reduce to low, cover, and simmer until the sweet potatoes are tender, and the quinoa has absorbed most of the liquid—about 15 minutes. Remove from heat, and season to taste with salt and pepper.
- Stuff each of the pepper halves with the filling, mounding on top (don't worry, you'll have enough filling!). Sprinkle peppers with cheese.
THE 26 BEST STUFFED PEPPER RECIPES EVER - PUREWOW
From purewow.com
Author Taryn PirePublished 2021-04-23Estimated Reading Time 6 mins
- Ground Beef Stuffed Peppers. Hey, you can’t go wrong with a classic. They're meaty, cheesy and ready to devour in 40 minutes—no wonder they're timeless.
- Greek Yogurt Chicken Salad Stuffed Peppers. Whip them up once and you'll be making them for every future picnic you ever attend. This chicken salad is lighter than store-bought, thanks to swapping mayonnaise for Greek yogurt and Dijon mustard.
- Pimento Cheese Stuffed Shishito Peppers. Like a classy remix of the humble jalapeño popper. Bonus points for making your own pimento cheese from scratch.
- Quinoa Stuffed Peppers. Psst: Quinoa is packed with protein, so it's just the satiating supper for Meatless Monday. Feel free to go wild with all the fixings (we're looking at you, sour cream and guac.)
- Breakfast Stuffed Bell Peppers. The trick to painless mornings is waking up to a breakfast you actually want to eat. These beauties are loaded with baked eggs, cheese and chives.
- Roasted Cherry, Couscous and Brie Stuffed Poblano Peppers. This further proves our cardinal rule: It’s totally OK to eat Brie for every meal. The sweet, tart cherries and creamy cheese are just the match for the poblanos' mild spice.
- Greek-Style Stuffed Peppers. Canned chickpeas and ground beef make these beyond satisfying. The peppers are also grilled instead of baked, so they're sweet and smoky.
- Buffalo Chicken Stuffed Peppers. Two beloved appetizers, one decadent dish. Start with shredded rotisserie chicken to save yourself a ton of time.
- Cauliflower Rice Stuffed Peppers. These better-for-you stuffed peppers taste like tacos, thanks to cumin, salsa and lime juice. (We're betting they'd taste even better drenched in creamy cilantro-lime dressing...
- Bacon Wrapped Cheesy Stuffed Jalapeños. Put a plate of these down at a party and watch them disappear in two minutes flat. Feel free to make them a day in advance.
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