Stuffed Roasted Yellow Peppers Or Red Peppers In Tomato Sauce Recipes

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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 ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE



Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce image

These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 8

4 medium-size yellow bell peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 cups cooked quinoa
2 ounces Manchego cheese or Parmesan, grated (1/2 cup)
Salt and freshly ground pepper
1 1/2 cups marinara 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.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 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.

ROASTED GARLIC, BELL PEPPER AND TOMATO BLENDER SAUCE



Roasted Garlic, Bell Pepper and Tomato Blender Sauce image

This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese.

Provided by NUBBYJEN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 4

Number Of Ingredients 8

5 cloves garlic, chopped
¼ cup water
5 tablespoons olive oil, divided
6 small tomatoes
1 (16 ounce) jar roasted red bell peppers
salt and pepper to taste
1 teaspoon dried red pepper flakes
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.
  • Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
  • Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend.
  • The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 12.8 g, Fat 17.9 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 415.6 mg, Sugar 6.8 g

ROASTED PEPPER SAUCE



Roasted Pepper Sauce image

The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 30m

Yield About two cups

Number Of Ingredients 7

2 to 2 1/4 pounds 4 large or 6 medium red peppers, roasted or grilled
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
Salt to taste
1 fresh basil sprig
1/4 teaspoon red chili flakes

Steps:

  • Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
  • Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 11 grams

POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPERS AND CHORIZO TOPPED WITH ROASTED TOMATO SAUCE



Potato-Crusted Flounder Stuffed with Fire-Roasted Red Peppers and Chorizo Topped with Roasted Tomato Sauce image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 22

3 large vine-ripened tomatoes
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon butter
Salt and pepper
1 teaspoon olive oil
1 pound chorizo, diced small
1 large yellow onion, diced small
2 cloves garlic, chopped
1 tablespoon fresh oregano leaves, stemmed and chopped
1 bay leaf
3 ripe red bell peppers, charred over an open flame, chilled, peeled and diced
2 tablespoons sherry
1 1/2 to 2 cups bread crumbs
Salt and pepper
2 large russet potatoes
Salt and pepper
3 tablespoons cornstarch
2 fresh flounder fillets per person, about 4 to 5 ounces per person
Salt and pepper
2 tablespoons butter
Serving suggestion: sauteed spinach

Steps:

  • To make the tomato sauce: Preheat oven to 475 degrees F.
  • Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper.
  • Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.
  • Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm.
  • To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside.
  • To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside.
  • To stuff and crust the fish: Preheat oven to 375 degrees F.
  • Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets.
  • Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.
  • Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.

GRANDMA VINION'S CANNED PEPPERS IN RED SAUCE



Grandma Vinion's Canned Peppers in Red Sauce image

So now I post my grandma's pepper recipe. I remember years of coming home from school to the smell of grandma's peppers cooking and her busy canning away. They can be made with sweet or hot peppers. Everyone that tastes these peppers falls madly in love with them. I use these peppers in my sloppy Joe's, in my chili, BBq chip chop...

Provided by Megan Todd

Categories     Other Sauces

Time 2h45m

Number Of Ingredients 10

8-10 pint sized jars with lids and rings, washed and sanitized. keep hot until ready to use.
1 bushel of sweet or hot peppers (ex: sweet banana peppers, cubanella peppers, hot block, hot banana peppers.. etc.) no bell peppers
2 -32 oz cans tomato puree
1 -32 oz can tomato sauce
1 1/2 c extra virgin olive oil
2 c sugar
3 Tbsp salt
2 c cider vinegar
4 clove fresh garlic, minced
2 large yellow onions, chopped

Steps:

  • 1. NOTE: If you are doing sweet & hot peppers, cook the sweet peppers in the sauce before starting the hot. Also, if you have any sauce left over when done with all the peppers... don't throw it out. Can it! I like to use mine in my chili or in several other recipes.
  • 2. Prepare Jars: Clean and sanitize jars, lids, & rings as per manufacturer directions. Keep both lids and jars hot until ready to use. There are 2 way I do this. *Sanitize in dishwasher, by the time the cycle is done, you will be ready to use the jars. Or keep in a simmer hot water bath.
  • 3. Wash and clean all peppers. If using hot peppers, put on rubber gloves. Cut peppers in long slices, remove seeds. You can also cut in large chunks. Place in large bowl and set aside.
  • 4. In a large stock pot. Saute onions & garlic in oil until onions are transparent. Add tomato puree, sauce, sugar, salt, & vinegar. Heat to a slow simmer boil, and cook for 10 minutes, stirring well. Add peppers, & simmer for 10-12 minutes. Peppers will be cooked but still firm. Do not over-cook. Pack peppers in hot pint sized jars, add sauce, leave 1/2 inch head space. ** When adding peppers to jars, I use long handled tongs, & pack in all peppers in jars until I only have sauce remaining. Then use a ladle to add sauce with onions. Before adding next batch of peppers to the sauce, make sure you removed all peppers from previous batch. Add next batch of peppers and continue.
  • 5. Wipe rim of jars clean with a clean hot cloth. Place rims & rings. Make sure ring is tightly in place. Process pint sized jars in a hot water bath for 5 minutes. (adjust according to altitude) Quart sized jars 10 minutes. You will hear a "popping" sound from jars as they seal. Be sure to check each jar when cooled & before storing to make sure they have processed. Press in center of lid, if it pops up and down, it has not processed. & you may need to place new lid and reprocess. If center of lid is firm, jar is processed and sealed. Allow jars to cool, then store in a cool dry place. **If canning left over sauce. Process the same.

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Top Asked Questions

What kind of peppers are in stuffed peppers in tomato sauce?
Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce. These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce.
How do you cook bell peppers for stuffed peppers?
Prepare the bell peppers by slicing off the tops and removing the seeds. Bake the empty peppers to soften them up before you add the filling. The filling for these peppers is a mixture of ground beef, tomato sauce, rice and cheese. After the peppers have softened, they’re filled with the stuffing and a layer of cheese goes over the top.
How do you reheat stuffed peppers in tomato sauce?
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. Advance preparation: Roasted peppers will keep for about 5 days in the refrigerator.
How to make roasted peppers stuffed with cherry tomatoes and onion?
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. How would you rate Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil? Had to change a bit.

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