Stuffed Green Peppers Japan Style Piiman No Nikuzume Recipes

GREEK-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.

Provided by GATOULA

Categories World Cuisine Recipes European Greek

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

4 large green bell peppers, tops removed, seeded
4 large red bell peppers, tops removed, seeded
1 tablespoon olive oil
½ pound ground pork
2 onions, chopped
salt and pepper to taste
¼ cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
½ cup cooked white rice
½ cup raisins
½ cup pine nuts
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g

CORNBREAD STUFFED GREEN PEPPERS

Cornbread Stuffed Green Peppers image

Make and share this Cornbread Stuffed Green Peppers recipe from Food.com.

Provided by WhatamIgonnaeatnext

Categories Corn

Time 50m

Yield 6 Stuffed Peppers, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 1/2 ounce) package cornbread, baked
1 (16 ounce) can corn, drained
1 (16 ounce) can peas, drained
1 (16 ounce) can stewed tomatoes, chopped
1 lb ham, cut into 1 inch squares (You can use already cut ham to save time)
6 large bell peppers, cored and parboiled
6 slices bacon

Steps:

Preheat the oven to 300 degrees.
Crumble the already-baked cornbread into a large bowl.
Add the drained corn, drained peas, and chopped stewed tomatoes. Mix everything together.
Add the chopped ham and mix together.
Put the mixture into the cored, parboiled peppers, adding one strip of bacon to the top of each one.
Put the green peppers into a baking dish and bake them for 40-50 minutes at 300 degrees.

Nutrition Facts : Calories 621.5, Fat 21.6, SaturatedFat 6.4, Cholesterol 85.9, Sodium 2048.3, Carbohydrate 77.6, Fiber 9.9, Sugar 14.4, Protein 33.4

ASIAN-STYLE STUFFED PEPPERS

Asian-Style Stuffed Peppers image

This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.

Provided by Shannon Mitchell

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
Bake peppers in the preheated oven until tender, 30 to 45 minutes.
Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g

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