Stuffed Peppers Raisins Pinenuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED MUSHROOMS WITH PINE NUTS AND GOLDEN RAISINS



Stuffed Mushrooms with Pine Nuts and Golden Raisins image

Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 12

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1/2 cup grated fontina cheese
3 tablespoons pine nuts
3 tablespoons chopped golden raisins
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup coarse fresh white breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
  • For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY



Roasted Peppers with Pine Nuts and Parsley image

This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

Provided by TheChef2010

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 8

2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
⅓ cup golden raisins
1 clove garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g

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

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

BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS



Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Pepper     Rice     Side     Bake     Fry     Raisin     Pine Nut     Bell Pepper     Fall

Yield serves 6

Number Of Ingredients 16

1 large onion, finely chopped
6 tablespoons extra virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1 to 2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants or tiny black raisins
1 large tomato, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
6 medium green or red bell peppers
To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

Steps:

  • For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
  • Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
  • Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
  • Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.

STUFFED PEPPERS RAISINS PINENUTS



STUFFED PEPPERS RAISINS PINENUTS image

Categories     Pepper     Bake     Quick & Easy     Dinner     Casserole/Gratin     Spring     Healthy

Yield 4

Number Of Ingredients 15

FOR THE PEPPERS:
4 whole Large Bell Peppers (Any Color Will Do)
2 Tablespoons Olive Oil
1 whole Medium Onion, Chopped
2-3 cloves Garlic, Chopped
12 oz chopped pork
1 dash Salt And Pepper, to taste
1 cup Cooked White Or Brown Rice
1 can 12 or 16 oz chopped roasted tomatoes
1/3 cup chicken broth
½ cups Parmesan Cheese, Grated
⅓ cups Golden Raisins
⅓ cups Pine Nuts, toasted
4-6 leaves basil, chopped
spices: cinnamon, cumin, chipotle

Steps:

  • For the peppers: Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside. In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink (about 10 minutes). Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Empty can of tomatoes into pan, add chicken broth and 2-3 healthy shakes each cinnamon, cumin, chipotle. boil, then simmer 5-10 minutes to reduce liquid. add basil. To meat, add the cooked rice, 1/2 cup Parmesan cheese, golden raisins and pine nuts. Add tomato chunks from the sauce. Mix. Divide the mixture evenly between each pepper. Place the four peppers in an 8 inch square pan standing up. Pour remaining sauce over and around the peppers. Place the tops back on the peppers. Cook for 20 minutes uncovered, then cover with tin foil and cook an additional 30 minutes.

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS



Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants image

Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.

Provided by Yaffa

Categories     Peppers

Time 1h45m

Yield 6-7 serving(s)

Number Of Ingredients 13

5 tablespoons extra virgin olive oil
3 onions, finely chopped
3/4 cup long-grain white rice
1/4 cup pine nuts
2 tablespoons raisins
2 small tomatoes, chopped
1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/2 teaspoon lemon juice
salt and pepper
2 3/4 cups vegetable broth
6 -7 small red peppers (total weight about 1-1 1/3 kg.)

Steps:

  • Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
  • Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
  • Taste and adjust seasoning; rice will be only partially cooked.
  • Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
  • Spoon stuffing into peppers and cover with reserved slices.
  • Stand them in a baking dish in which they just fit.
  • Add 1 1/2 cups broth or hot water to dish.
  • Sprinkle peppers with 2T oil.
  • Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1

LAMB STUFFED BELL PEPPERS II



Lamb Stuffed Bell Peppers II image

These stuffed peppers are very tasty. I cut them top to bottom. They cook faster and look lovely. It is nice if you can mix red, yellow & Green peppers If you wish top them with some breadcrumbs mixed with parmesan cheese. They really don't need it but it gives a nice finishto them. I like golden raisins but dark are fine too. They look lovely on a buffet table. Use any type of pepper you like. Anaheim are really peppy or the long extra sweet red are good too. If you use the long peppers cut the bake time to 20 minutes. Their skin is thinner and needs less bake time

Provided by Bergy

Categories     Lunch/Snacks

Time 50m

Yield 12 half peppers

Number Of Ingredients 9

6 large bell peppers, cut top to bottom, seeded and membranes removed
1 1/4 lbs lean ground lamb
1 medium onion, minced
2 ounces pine nuts
2 ounces raisins
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
salt & pepper
3 tablespoons lemon juice, fresh

Steps:

  • Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
  • Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
  • Stuff the peppers, set into a lightly greased baking dish.
  • Cover with foil.
  • Bake in 375F oven for 30 minutes.
  • Sprinkle on the lemon juice , not too much.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 5.1, Cholesterol 34.6, Sodium 31.5, Carbohydrate 9.8, Fiber 1.9, Sugar 5.6, Protein 9.5

SICILIAN PEPPERS, RAISINS AND PINE NUTS



Sicilian Peppers, Raisins And Pine Nuts image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
1 tablespoon olive oil
1 1/2 pounds whole peppers (1 yellow, 1 red, 1 green), or 22 ounces sliced ready-cut peppers (about 5 1/2 cups)
3 tablespoons raisins
3 tablespoons pine nuts
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
  • Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
  • Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 24 grams

STUFFED PEPPERS WITH MRS. KOSTYRA



Stuffed Peppers with Mrs. Kostyra image

Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow.Martha made this recipe on Cooking School episode 306.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

1/4 cup pine nuts
4 small tomatoes, cored, seeded, and sliced 1/2 inch thick
Coarse salt and freshly ground pepper
3/4 cup raisins
1/2 cup freshly squeezed orange juice (from about 2 oranges)
6 medium yellow bell peppers, plus 1 yellow pepper, cored, seeded and finely chopped
2 cups water
1 cup white rice
4 tablespoons unsalted butter
1 small white onion, finely chopped
2 medium shallots, finely chopped
3 sprigs fresh thyme, leaves removed and stems reserved
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh chervil, plus 3 sprigs

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.
  • Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper.
  • Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.
  • Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.
  • Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.
  • Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.
  • Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.

More about "stuffed peppers raisins pinenuts recipes"

STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS
stuffed-peppers-with-golden-raisins-and-pine-nuts image
2012-12-06 Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside. In a skillet over medium heat, …
From tastykitchen.com
5/5 (2)


STUFFED PEPPERS WITH SAUERKRAUT, RAISINS AND PINE NUTS
stuffed-peppers-with-sauerkraut-raisins-and-pine-nuts image
2016-10-07 For the peppers: Peel the onion and chop finely. Rinse the apples, cut into quarters, remove the seeds and cut into small pieces. Heat the oil in a …
From eatsmarter.com
Servings 4
Total Time 1 hr 15 mins


STUFFED PEPPERS RECIPE | BON APPéTIT
stuffed-peppers-recipe-bon-apptit image
2018-02-22 Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne ...
From bonappetit.com


SWEET PEPPERS STUFFED WITH RAISINS AND ANCHOVIES …
sweet-peppers-stuffed-with-raisins-and-anchovies image
Preheat oven to 350ºF. If the skin has not already been removed from the peppers, parboil them in salted water for 10 minutes to soften. Split in half lengthwise and remove the seeds. Sauté the croutons in butter and 2 …
From jamesbeard.org


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


BELL PEPPERS STUFFED WITH COUSCOUS, PINE NUTS AND …
bell-peppers-stuffed-with-couscous-pine-nuts-and image
2009-10-02 Make a slit in the side of each pepper and carefully remove the core and seeds. Peel and finely chop the onion. Melt the butter in a small pan, add the onion and cook until softened. Put the couscous in a heatproof bowl. Pour the …
From greedygourmet.com


STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS
stuffed-peppers-with-golden-raisins-and-pine-nuts image
2012-12-06 Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Add the cooked rice, 3/4 cups tomato sauce, 1/2 cup or Parmesan cheese, golden raisins and pine nuts. Mix thoroughly. Divide the …
From sheilahskitchen.blogspot.com


GREEK STUFFED PEPPERS WITH OLIVES & PINE NUTS RECIPE
greek-stuffed-peppers-with-olives-pine-nuts image
2. While the rice simmers, preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Dice the tomatoes. 3. Pop a frying pan on a medium heat and add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt …
From abelandcole.co.uk


RAISIN-AND-PINE NUT STUFFED PEPPERS RECIPE | MYRECIPES
2000-10-01 While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for …
From myrecipes.com
5/5 (1)
Calories 450 per serving
Servings 4
  • Combine 1 cup pasta sauce, turkey, and next 8 ingredients (turkey through garlic) in a bowl. Cut the tops off the bell peppers; reserve tops. Discard the seeds and membranes.
  • Divide turkey mixture evenly among peppers; cover with reserved tops. Place the peppers in an 8-inch square baking dish. Microwave on HIGH for 14 minutes or until tender.
  • While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for another use. Place 1 cup pasta sauce, 2/3 cup chickpeas, 1/4 cup chickpea liquid, and olive oil in a blender or food processor; process until well-blended. Place chickpea mixture in a 2-cup glass measure. Microwave on HIGH for 2 minutes or until thoroughly heated, stirring after 1 minute. Serve the stuffed bell peppers with sauce.


RED PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
Jan 1, 2013 - A food blog of recipes, supperclubs and artisan experiments, based in Newcastle upon Tyne, North East England. Jan 1, 2013 - A food blog of recipes, supperclubs and artisan experiments, based in Newcastle upon Tyne, North East England. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


ITALIAN STUFFED MINI PEPPERS – BOTTICELLI FOODS
2019-02-27 Arrange peppers, cut side up on foil-lined baking sheet. Preheat oven 375°. Combine 3/4 cup olive oil, vinegar and sugar in a medium bowl; whisk until sugar is dissolved, and set aside. Mix breadcrumbs, raisins, pine nuts, oregano, basil, garlic powder, onion powder, salt and pepper in a large bowl. Drizzle with the olive oil mixture and stir ...
From botticellifoods.com


STUFFED PEPPERS WITH COUSCOUS, DRIED FRUIT AND PINE NUTS
3. Rinse the peppers, cut in half, remove the stems, seeds and pith and place, cut-side up, in an oiled baking dish. Whisk the ricotta, egg yolk, pine nuts and Parmesan together and then fold in the couscous and lemon juice. Season with salt and chili powder. Stuff the pepper halves with the couscous mixture and bake until golden brown, about ...
From eatsmarter.com


ROASTED PEPPERS STUFFED WITH ANCHOVIES, RAISINS AND CAPERS …
2018-03-21 Place the peppers, skin side-up, on a baking sheet and spray with canola or olive oil cooking spray. Place the sheet in the oven, on the top oven rack position. Broil the peppers for 5-10 minutes, until charred on all surfaces. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside until cool enough to handle.
From stunningexpressions.com


PEPPERS STUFFED WITH BULGUR, NUTS & RAISINS RECIPE - EATINGWELL
Stir in currants (or raisins) and sun-dried tomatoes to taste. Add broth, bulgur, cinnamon and allspice; bring to a boil. Reduce heat to low and simmer, covered, until all the liquid has been absorbed and the bulgur is tender, 10 to 15 minutes. Remove from heat, stir in pine nuts and season with salt and pepper.
From eatingwell.com


RECIPE OF GREEN PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
2022-03-22 To make the stuffing of the peppers, chop the onions and cast them in a pan with a drizzle of oil. Season When well poached, add the pine nuts, raisins, cinnamon and rice. Mix well and let warm. Fill the peppers with the rice and place them on a baking sheet smeared with oil. Paint the peppers with oil to shine and bake at 180º C for 8 minutes ...
From sz.diet-nutrition.org


BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS
Ingredients. 1 large onion, finely chopped; 6 tablespoons extra virgin olive oil; 1 1/4 cups short-grain or risotto rice; Salt and pepper; 1 to 2 teaspoons sugar
From plain.recipes


STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS | RECIPE | SALAD …
Dec 7, 2012 - Golden raisins and pine nuts add an out of this world flavor to these yummy stuffed peppers!
From pinterest.com


STUFFED PEPPERS WITH HERBED RICE, RAISINS AND SUN DRIED TOMATO
2018-09-06 Preheat the oven at 180 degrees. Boil the rice with twice the amount of water, and after it’s boiled, add the lemon juice, cilantro, cayenne pepper and turmeric. Cover and boil for about 20 minutes until the rice absorbs all the water. In the last 5 minutes add the raisins to soften them a bit, and some salt and pepper.
From thesauchalife.com


STUFFED ROASTED RED PEPPERS WITH ANCHOVIES, RAISINS AND PINE NUTS
3 medium red bell peppers. 2 tablespoons olive oil ½ cup minced yellow onions 2 tablespoons chopped sun-dried tomatoes 2 tablespoons pine nuts, toasted 2 tablespoons golden raisins 4 anchovy filets, finely chopped 1 teaspoon minced garlic ½ cup toasted bread crumbs 1 egg 2 tablespoons minced Italian parsley Salt and pepper
From stfranciswinery.com


BELL PEPPERS STUFFED WITH RICE, RACLETTE CHEESE AND PINE NUTS
In a large saucepan, heat olive oil and sauté onion and garlic for about 5 minutes. Add mushrooms, carrot and tomatoes. Season with salt and pepper. Cover, cook 5 minutes, then incorporate rice, dill, raclette cheese, pine nuts and raisins. Fill pepper halves with stuffing, sprinkle with parmesan and bake in oven for 20 minutes.
From metro.ca


TURKISH BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
2017-03-16 Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley and lemon juice, as well as the rest of the oil. Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture and ...
From thekitchenchronicles.com


MEDITERRANEAN STUFFED MINI PEPPERS RECIPE | I CAN COOK THAT
2013-05-06 Add the cooked farro, stirring to combine. Spoon the mixture into the mini peppers. Use a small spoon to really pack that deliciousness in there! Place the peppers in an oven safe pan and cover with tin foil. Cook for 15 minutes at 375 degrees. Remove the tin foil and cook for an additional 10 minutes.
From icancookthat.org


STUFFED PEPPERS WITH GOLDEN RAISINS AND PINE NUTS ...
Preheat oven to 400 degrees F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink, ( about 10 minutes). Drain fat and place cooked meat in a large mixing …
From sites.google.com


RICED STUFFED PEPPERS - MARTHA STEWART WINE CO.
Set aside. Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes. Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with a salt and pepper.
From marthastewartwine.com


STUFFED PEPPERS WITH PINE NUTS, APRICOTS AND MINT - COERT VONK
In a small bowl, soak the dried fruits in boiled water for 10 minutes until softened and then drain. In a skillet, heat the oil and sauté onion over medium heat until translucent. Add salt, garlic, and cinnamon. When the mixture becomes aromatic, stir in the tomatoes. Reduce heat and add honey, cayenne pepper, lemon zest and juice.
From coertvonk.com


BAKED POBLANO PEPPERS STUFFED WITH RAISINS
Make the stuffing. Rinse the Anchovy fillets to remove salt.: Thoroughly mix the Rice, Anchovies, Capers, Black Olives, Raisins, Pine Nuts, and Herbs with 2 TBS Olive Oil, Black Pepper, and Nutmeg. Add Sea Salt to taste. Stuff the Poblano Peppers with the stuffing mixture, packing it in with the back of a Tablespoon, and cover each pepper with ...
From instructables.com


NANNY’S ITALIAN STUFFED PEPPERS - A FAMILY FEAST®
2022-03-02 Preheat oven to 350 degrees F. In a casserole dish large enough to hold the peppers, place a cup of tomato sauce on the bottom and as each pepper is browned, place face up into the prepared casserole dish. Drizzle about a teaspoon of olive oil over each and top with the remaining sauce.
From afamilyfeast.com


NUTS.COM
Preheat oven to 350 degrees F (175 C). 2. Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to mediu. 3. Saute the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts ...
From nuts.com


STUFFED PEPPERS & CHèVRE, PECANS, & GOLDEN RAISINS RECIPE
Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins. Source Southern Made Fresh, copyright 2015, Oxmoor House.
From myrecipes.com


STUFFED PEPPERS WITH ALMONDS, RAISINS | METRO
Set aside. In a skillet, heat butter and oil. Add onion, celery and garlic and cook 3 minutes on medium-low heat. Stir in almonds, raisins and curry powder. Stir in orange juice and honey and cook a few more minutes. Stir mixture into cooked rice. Stuff half-peppers. Preheat oven to 375°F (190°C). Preheat BBQ to medium-high.
From metro.ca


PINE NUT & RAISIN STUFFED PORK LOIN - STEVEN AND CHRIS - CBC.CA
2012-02-17 By chef Carmine Accogli. Serves 8. 3 tbsp plus 2 tbsp extra-virgin olive oil 3 large onions, thinly sliced, plus 1 large onion, chopped 5 sweet Italian sausages, casings removed
From cbc.ca


QUINOA STUFFED PEPPERS - DELICIOUS & DIFFERENT - SOUVLAKI FOR THE …
2014-02-12 Allow to cool completely before using. Preheat your oven to 180 deg C. In a large bowl combine the cooked quinoa, fried onion, herbs, cranberries, cashews, molasses, cinnamon, seasoning and feta cheese. Lay the cut peppers on a baking tray and stuff each half with the quinoa mixture, ensuring there is a little height.
From souvlakiforthesoul.com


GREEK STUFFED PEPPERS - MOUNTAIN MAMA COOKS
2015-02-17 Preheat oven to 375F degrees. Cut off tops of peppers, reserving tops, and remove seeds and membranes. Sprinkle a pinch of sugar inside each pepper. (I’ve done this with or without the sugar and it really makes a difference- add the sugar!!) Place peppers, cut side up in a baking dish. In a large bowl, add diced tomatoes (reserve the juice in ...
From mountainmamacooks.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to make stuffed peppers at home?
Add raisins, eggs, cheese, bread crumbs, ½ cup of the tomato sauce, garlic powder, Italian seasoning and black pepper and mix to combine. Spoon a tablespoon of oil in each pepper and swirl around, then place a tablespoon of sauce in the bottom of each cavity. Divide the filling between the peppers, loosely packed.
How do you cook stuffed peppers in a cast iron skillet?
Divide the filling between the peppers, loosely packed. Heat a cast iron skillet over medium heat and add all but two tablespoons of the olive oil to the pan.
What are Italian stuffed peppers?
Nanny’s Italian Stuffed Peppers are unlike most other stuffed peppers recipes, where instead of a rice and beef mixture inside the bell pepper – the peppers are filled with a super flavorful bread stuffing as well as a little tomato sauce !
How do you make a pizza with peppers and cheese?
Instructions. Add raisins, eggs, cheese, bread crumbs, ½ cup of the tomato sauce, garlic powder, Italian seasoning and black pepper and mix to combine. Spoon a tablespoon of oil in each pepper and swirl around, then place a tablespoon of sauce in the bottom of each cavity. Divide the filling between the peppers,...

Related Search