STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
- Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
- Preheat broiler to high.
- Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
- Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
VEGETARIAN SPINACH RICOTTA STUFFED PEPPERS WITH BLISTERED TOMATOES
Provided by Garnish and Glaze
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Place tomatoes in a 9x13 pan and drizzle with 1/2 tablespoon olive oil. Salt and pepper. Set aside.
- Heat remaining 1 1/2 tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
- Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
- Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
- Serve over rice, orzo, or quinoa.
EASY SPINACH & RICOTTA STUFFED PEPPERS RECIPE
The best stuffed peppers you will ever make!
Provided by LCI Team
Categories Dinner idea Side Dish
Number Of Ingredients 9
Steps:
- Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
- In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
- Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
- Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
- Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
- Place them in the oven for 8-10 minutes for the cheese to gratin.
- Serve them hot.
Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 6 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 277 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
SPINACH AND RICOTTA STUFFED PEPPERS
These stuffed peppers are sweet and tender on the outside with a cheesy and creamy filling on the inside; every bite is nothing less than mouthwatering!
Provided by Julie Chiou
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375°F. Then turn them and bake them for another 5-10 minutes or until peppers are fork tender.
- In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
- Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
- Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
- Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
- Place them in the oven for 8-10 minutes for the cheese to melt.
- Serve hot.
Nutrition Facts : ServingSize 1 stuffed bell pepper, Calories 429 kcal, Carbohydrate 19 g, Protein 28 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 832 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 9 g
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- Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
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