Stuffed Roasted Red Peppers Recipes

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
• Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
• When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

ROASTED STUFFED PEPPERS

Steps:

• Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
• Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
• Score an "x" into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
• Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
• Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL

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.

RICE-STUFFED RED PEPPER

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.

ROASTED STUFFED BELL PEPPERS

Steps:

• To Roast Peppers:.
• Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
• When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
• Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
• Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!

ROASTED STUFFED RED PEPPERS

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.

STUFFED RED PEPPERS

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.

GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE

Steps:

• Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
• Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

CHEESE-STUFFED ROASTED RED PEPPERS

Steps:

• Heat gas or charcoal gill. Place bell peppers on grill over medium-high heat. Cook 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
• Place peppers in brown paper bag: fold down top. Let stand 5 minutes.
• Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
• Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE

Steps:

• Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
• Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
• Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
• Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.