Stuffed Peppers With Sun Dried Tomatoes Recipes

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STUFFED TUSCAN PEPPERS



Stuffed Tuscan Peppers image

This delicious Stuffed Tuscan Peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella - and yes, it tastes as good as it looks

Time 55m

Yield 4

Number Of Ingredients 10

2 yellow peppers
2 red peppers
4 tbsp basil pesto
50g sun-dried tomatoes roughly chopped
250g mozzarella cut into 2cm cubes
fresh basil to garnish
165g basmati rice
salt and pepper
olive oil for dressing
2tbsp water

Steps:

  • BOIL your rice according to packet instructions. Once cooked, set aside to cool. SLICE the tops off the red and yellow peppers and remove and discard the seeds. Keeping them whole so they look like a little pot. PUT the rice in a bowl and stir in the pesto, sun-dried tomatoes and mozzarella until well mixed, season to taste. FILL each pepper with equal amounts of the filling. Take a small slice off the bottom so that it can balance properly. PLACE on a baking tray, standing upright and put 2 tbsp of water in the bottom of the tray. TOP each pepper with a drizzle of olive oil. BAKE for 30-40 mins at 200c until the peppers are soft.

STUFFED PEPPERS WITH SUN-DRIED TOMATOES



Stuffed Peppers with Sun-Dried Tomatoes image

Make some Stuffed Peppers with Sun-Dried Tomatoes for dinner using this recipe from My Food and Family. These delicious stuffed peppers make a savory entrée.

Provided by My Food and Family

Categories     Beef

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 9

3/4 cup sun-dried tomatoes
1 cup boiling water, divided
3/4 lb. ground veal
1/4 cup finely chopped cauliflower
1 env. GOOD SEASONS Balsamic Dressing & Recipe Mix
1 tsp. crushed red pepper
1 egg white
1 cup KRAFT Shredded Fat Free Cheddar Cheese
2 large bell peppers, halved, seeded

Steps:

  • Place tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well. Stir in cheese.
  • Spoon veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
  • Bake at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

ROASTED STUFFED RED PEPPERS



Roasted Stuffed Red Peppers image

Provided by Pilar Viladas

Categories     appetizer, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
  • Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
  • Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
  • Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL



Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil image

Categories     Onion     Pepper     Tomato     Appetizer     Side     Roast     Quick & Easy     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Steps:

  • Preheat oven to 425°F and lightly oil a large shallow baking pan.
  • Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

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