STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS
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
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
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
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
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
Serve cold as a first course. Choose peppers that can stand on their bases.
Yield serves 6
Number Of Ingredients 14
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
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
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
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
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 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
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
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
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.
More about "stuffed red bell peppers with rice pine nuts and currants recipes"
BELL PEPPERS STUFFED WITH RICE AND CURRANTS - KSAT
From ksat.com
Estimated Reading Time 1 min
FW: PEPPERS STUFFED WITH RICE, PINE NUTS AND CURRANTS
From missmousesrecipes.blogspot.com
TURKISH BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
From thekitchenchronicles.com
MINI BELL PEPPERS STUFFED WITH BULGUR AND PINE NUTS - RICARDO
From ricardocuisine.com
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS RECIPE ...
From pinterest.com
STUFFED PEPPERS WITH RICE AND PINE NUTS - BIGOVEN.COM
From bigoven.com
STUFFED PEPPERS WITH PINE NUTS, APRICOTS AND MINT - COERT VONK
From coertvonk.com
BELL PEPPERS STUFFED WITH RICE AND CURRANTS
SERBIAN-STYLE STUFFED RED BELL PEPPERS - THE DAILY MEAL
From thedailymeal.com
BIBER DOLMASI - VEGETARIAN STUFFED PEPPERS WITH RICE - COOKING …
From cookingorgeous.com
STUFFED RED BELL PEPPERS RECIPE - BON APPéTIT
From bonappetit.com
BELL PEPPERS STUFFED WITH RICE AND CURRANTS - WJXT
BELL PEPPERS STUFFED WITH COUSCOUS, PINE NUTS AND RAISINS
From greedygourmet.com
BELL PEPPERS STUFFED WITH RICE AND CURRANTS - LOCAL10.COM
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS
From pinterest.ca
BELL PEPPERS STUFFED WITH RICE AND CURRANTS - CLICKONDETROIT
From clickondetroit.com
SWEET PEPPERS STUFFED WITH RICE, PINE NUTS AND CURRANTS - COOKED
From cooked.com
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
ASTRAY RECIPES: STUFFED PEPPERS WITH RICE AND PINE NUTS
From astray.com
STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES - YUMMLY
From yummly.com
STUFFED SWEET PEPPERS WITH RICE AND CURRANTS - LOS ANGELES TIMES
From latimes.com
RED BELL PEPPERS STUFFED WITH RICE RECIPE | EAT SMARTER USA
From eatsmarter.com
BELL PEPPERS STUFFED WITH RICE, RAISINS AND PINE NUTS
From recipecircus.com
10 BEST STUFFED BELL PEPPERS RICE RECIPES | YUMMLY
From yummly.com
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS RECIPE ...
From pinterest.com
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS
From pinterest.com
STUFFED RED BELL PEPPERS WITH RICE PINE NUTS AND CURRANTS
From wikifoodhub.com
STUFFED RED PEPPERS WITH GROUND BEEF AND RICE RECIPES
From yummly.com
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS RECIPE ...
From pinterest.ca
FREEKEH STUFFED RED PEPPERS - JAMIE GELLER
From jamiegeller.com
THE ULTIMATE BELL PEPPER RECIPE COLLECTION: STUFFED, ROASTED, PUREED ...
From canadianliving.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 »
You'll also love