Stuffed Baby Peppers Recipes

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STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

STUFFED BABY PEPPERS



Stuffed Baby Peppers image

I get requests for these on a regular basis. For a festive look, use different colored peppers. These can also be heated on foil on a grill.

Provided by epicurean1

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 ounces bacon bits
1 shallot, very finely chopped
3/4 cup cream cheese or 3/4 cup goat cheese
1/3 cup grated parmesan cheese
salt and pepper
24 baby sweet peppers

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine bacon, shallot, cheese, Parmesan, salt and pepper.
  • Using a small paring knife, cut off stem end of pepper.
  • Cut a small slit in the other end of pepper.
  • Put mixture in plastic bag and snip corner in order to "pipe" into peppers.
  • Fill peppers 3/4's of the way full.
  • Spray sheetpan with cooking spray. Spray a piece of foil, if grilling.
  • Place peppers on pan.
  • Bake 15-18 minutes until peppers begin to soften and cheese melts.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 328.6, Fat 19.1, SaturatedFat 9.6, Cholesterol 52.5, Sodium 510.6, Carbohydrate 30.5, Fiber 9.5, Sugar 20.1, Protein 14.4

STUFFED BABY PEPPERS



STUFFED BABY PEPPERS image

Categories     Salad     Vegetable

Yield 24 stuffed baby Swee

Number Of Ingredients 13

Printable Recipe
75g of couscous (1/2 cup)
125ml of boiling water (1/2 cup)
55g of raisins, chopped (1/3 cup)
75g of pine nuts, toasted (1/2 cup)
2 heaped dessertspoons of capers, rinsed of any salt or brine
45g of marinated pitted kalamata olives, drained and chopped (1/4 cup, chopped)
4 TBS coarsely chopped mint and flat leaf parsley, combined
4 TBS olive oil, plus more to drizzle
salt and black pepper to taste
12 baby sweet bell peppers, halved and deseeded (or 6 large ones)
a handful of grated mozzarella cheese
Balsamic vinegar to drizzle (use a good quality)

Steps:

  • Place the couscous in a bowl. Pour the boiling water over top and cover. Let stand for 5 minutes. Uncover and stir in the chopped raisins, pine nuts, rinsed capers, chopped olives, mint and parsley and half of the olive oil. Season with salt and pepper to taste. Taste and adjust as needed. Preheat your oven to 180*C/350*F/ gas mark 4. Have ready a large baking dish. Place the pepper halves into the dish. Stuff each with a portion of the stuffing. Drizzle with some more olive oil. Cover the baking dish with foil. Bake for 30 minutes in the heated oven. Remove the foil and bake for 15 minutes longer. Remove from the oven and sprinkle some mozzarella cheese on top of each. Return to the oven for an additional 5 to 10 minutes, until the cheese has melted. Remove from the oven and place onto a nice platter. Drizzle with some Balsamic vinegar and serve. May be served hot or at room temperature.

STUFFED BABY PEPPERS



Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     Pepper     Dessert     Bake

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) sweet baby peppers

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
  • In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
  • In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
  • Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
  • Arrange the peppers on a platter and serve.
  • Cook's Note
  • To serve as an entrée portion, double the filling, stuff it into 4 full-size bell peppers, and bake at 350°F for 1 hour, covering with foil if they brown too much, until the peppers are just starting to collapse.

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