GRILLED 3-CHEESE PIMENTO SWEET PEPPER POPPERS
Stuffed with three different kinds of cheese and lots of pimentos, these addicting sweet pepper poppers are going to make you the most popular person at the party!
Provided by Sarah
Time 10m
Number Of Ingredients 8
Steps:
- Place cheeses, garlic, pimentos, and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste.
- Fill halved sweet peppers with filling. Grill poppers over medium-high heat on tin foil until peppers start to char and soften and the filling is warm and melted, about 5 minutes.
- Enjoy poppers immediately while they're hot!
SLOW-COOKER STUFFED PEPPERS
There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.
Provided by Cindy Rahe
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
- In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
- Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
- Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g
STUFFED PEPPERS
Categories Pepper Pork Vegetable Appetizer Bake Sausage Fall Spring Summer Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
- Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
PIMIENTO RELLENO (PUERTO RICAN STUFFED PEPPERS)
Peppers stuffed with rice and ground beef, seasoned Puerto Rican style. It's a combination of a few traditional stuffed pepper and Pastelon recipes. I used homemade sofrito, but you can substitute with the Goya® stuff. It's easy to make and delicious served with plantains. I like a lot of filling in my stuffed peppers, so this recipe only yields 4 peppers.
Provided by Michelle Colón Snyder
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Cook bell peppers in boiling water until softened, about 10 minutes. Arrange peppers in a baking dish with the cut side on the bottom of the dish.
- Bake peppers in preheated oven for about 10 minutes. Remove from oven and set aside.
- Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until fragrant, about 2 minutes. Stir sofrito, garlic, salt, cumin, oregano, and black pepper with the onion; let mixture cook together for about 1 minute. Break ground beef into small pieces into the skillet; cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Stir tomato sauce, capers, and rice through the beef mixture; spoon into the peppers. Sprinkle cheese over the top of the stuffed peppers.
- Continue baking in oven until the cheese is melted, about 10 minutes.
Nutrition Facts : Calories 510 calories, Carbohydrate 28.3 g, Cholesterol 97.8 mg, Fat 30.8 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 12.3 g, Sodium 1194.5 mg, Sugar 6 g
STUFFED PIMENTO PEPPERS
Provided by Elfchild
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Mix first 9 ingredients in large bowl until well blended (could add Parmesan if desired). Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13- x 9- x 2-inch baking dish. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
MOM'S STUFFED PEPPERS
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Provided by Adriana Trigiani
Categories HarperCollins Bell Pepper Ground Beef Dinner Parmesan Garlic Parsley
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It's fine if the peppers bulge a bit.
- Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.
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