Stuffed Red Bell Peppers With Rice Pine Nuts And Currants Recipes

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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

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.

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

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

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

PEPPERS STUFFED WITH RICE



Peppers Stuffed with Rice image

Serve cold as a first course. Choose peppers that can stand on their bases.

Yield serves 6

Number Of Ingredients 14

1 large onion, finely chopped
6 tablespoons extra-virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1-2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants
1 large tomato, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons dry mint
3 tablespoons chopped dill or parsley
Juice of 1 lemon
6 medium green or red bell peppers

Steps:

  • Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 1/2 cups water and add salt, pepper, and sugar. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.
  • To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon, and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375°F for 45-55 minutes, or until the peppers are tender. Serve cold.
  • Stuff the peppers with meat filling or meat and rice filling, and serve hot.

STUFFED RED BELL PEPPER



Stuffed Red Bell Pepper image

Make and share this Stuffed Red Bell Pepper recipe from Food.com.

Provided by tannermom

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
1 cup chopped red onion
1 cup chopped celery
3 tablespoons chopped cilantro
3 tablespoons minced garlic
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 cup Baby Spinach
6 red bell peppers

Steps:

  • Preheat oven to 375 degrees. In a large non-stick skillet, Lightly brown beef and onion. Turn heat to low and add seasonings and cook until beef is completely browned. Remove from heat and stir in spinach.
  • Wash bell peppers and remove tops, cores and seeds. Stuff each pepper with 1/2 to 2/3 cup of beef mixture. Put peppers in glass baking dish and pour 2 tbsp water into the bottom. Cover with foil and bake for 50 minutes.
  • Remove stuffed peppers from oven and take off foil. Turn up oven to 400 degrees. Cook peppers for additional 10 minutes. Allow to cool somewhat before serving.

RICE-STUFFED RED PEPPER



Rice-Stuffed Red Pepper image

Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium sweet red pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1 small garlic clove, minced
2 teaspoons butter
1 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

  • Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STUFFED RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

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

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES



Stuffed Red Peppers With Cheesy Polenta and Green Chiles image

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

Provided by Sharon123

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 medium red bell peppers
3/4 cup polenta (or yellow cornmeal)
3 garlic cloves, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
1/2 cup whipping cream
1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies)
2/3 cup chopped cilantro
2 cups shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
fresh cilantro

Steps:

  • Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
  • Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
  • Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.

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