Stuffed Baby Bells Recipes

STUFFED BABY BELLS

Steps:

• Remove the tops from the peppers and reserve. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh.
• Mix together the mashed potatoes, provolone, Parmigiano, egg, chives, garlic, salt and pepper.
• Using a small teaspoon, fill the peppers three-quarters full with the mixture; the stuffing will puff up and if too full will ooze out the top. Put the tops back in place. Pack the peppers tightly into an ovenproof dish (use a nice one so you can serve in the same dish), drizzle with olive oil and bake for about 30 minutes, until tender.
• Serve hot or cold.

STUFFED BABY BELLAS

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

STUFFED BABY BELL PEPPERS

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
• Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
• Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
• Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

RACHAEL RAY'S STUFFED BABY BELLAS

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

STUFFED BABY BELL PEPPERS

Steps:

• Make filling:
• Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
• Stuff and bake peppers:
• Preheat oven to 350°F.
• Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.
• Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
• Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.