Stuffed Roasted Yellow Peppers Or Red Peppers In Tomato Sauce Recipes

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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 RED PEPPER AND TOMATO STUFFED SHELLS



Roasted Red Pepper and Tomato Stuffed Shells image

This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.

Provided by By Inspired Taste

Categories     Lunch

Time 1h20m

Yield 4

Number Of Ingredients 8

16 uncooked jumbo pasta shells
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup frozen corn, thawed
Salt and pepper
1 egg
2 cups ricotta cheese
3/4 cup sliced roasted red bell peppers
1/2 cup shredded Italian blend cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • In 2-quart saucepan, heat tomatoes and corn over medium heat to a simmer; cook 2 minutes. Season with salt and pepper. Spoon one-fourth of tomato-corn mixture into baking dish; spread to cover bottom.
  • In medium bowl, mix egg, ricotta cheese, roasted peppers and 1/4 cup of the cheese.
  • Fill each cooked pasta shell with about 2 tablespoons ricotta mixture; place in baking dish. Pour remaining tomato-corn mixture over shells. Cover dish with foil.
  • Bake 30 minutes. Uncover baking dish; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

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 STUFFED PEPPERS



Roasted Stuffed Peppers image

We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.

Provided by By Inspired Taste

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
3 yellow or red bell peppers
8 cherry tomatoes
2 cups boiling water
2 cloves garlic, thinly sliced
1 small bunch fresh basil, thyme, parsley or oregano leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 oz chèvre (goat) cheese, crumbled (3/4 cup)
1 loaf crusty French bread

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.

Nutrition Facts : ServingSize 1 Serving

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 GREEN PEPPERS WITH TOMATO SAUCE



Stuffed Green Peppers with Tomato Sauce image

Provided by Food Network

Categories     side-dish

Time 3h8m

Yield 6 servings

Number Of Ingredients 37

Chicken Filling, recipe follows
2 cups cooked long grain rice
Tomato Sauce, heated, recipe follows
6 green bell peppers
1/4 cup olive oil
Salt
Pepper
Minced parsley, for garnish
2 chicken legs, skinned and deboned
1/4 cup olive oil
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
  • Preheat oven to 350 degrees F.
  • Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.
  • Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
  • Coarsely grind the chicken and transfer to a large bowl. Reserve.
  • In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
  • Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.
  • Reserve as stuffing for Green Peppers with Tomato Sauce.
  • Yield: about 4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
  • In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
  • Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
  • Yield: Makes 2 1/2 cups
  • Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
  • Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
  • Yield: Makes about 2 quarts
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

STUFFED PEPPERS



Stuffed Peppers image

Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Stuffed Bell Peppers

Time 1h30m

Yield 6

Number Of Ingredients 11

1 cup cold water
½ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
6 medium green bell peppers
16 ounces tomato sauce, divided
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
  • Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
  • Arrange peppers in a baking dish with the hollowed sides facing upward.
  • Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
  • Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

ROASTED PEPPERS WITH TOMATOES



Roasted Peppers with Tomatoes image

Provided by Sheila Lukins

Categories     Garlic     Tomato     Appetizer     Side     Roast     Bell Pepper     Summer     Healthy     Capers     Parade

Number Of Ingredients 8

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tablespoons drained tiny capers
1 to 2 tablespoons fresh thyme
Coarse salt and freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
  • 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
  • 3. To serve, arrange the peppers on a platter in alternating colors.

ROASTED STUFFED RED PEPPERS



Roasted Stuffed Red Peppers image

Provided by Pilar Viladas

Categories     appetizer, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams

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From onceuponachef.com
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STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE …
2022-06-04 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 … From cooking.nytimes.com 5/5 (286) Category Dinner, Easy, Lunch, Main Course, Side Dish Servings 4 Total Time 1 hr. Roast the peppers over a flame, under a broiler or on a grill until uniformly …
From findrecipes.info
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ROASTED RED PEPPER TOMATO SAUCE - YELLOWTHYME
2017-06-06 I like to make roasted tomato red pepper sauce in bulk and keep using it through the week. The recipe I have written below gives around 800-900 ml of thick red sauce. Ingredients for Oven Roasted Tomato Sauce. Ingredient list for Sauce. Ripe Tomatoes; Red Bell Peppers; Onions; Garlic; Italian Herbs – Fresh or Dried.
From yellowthyme.com
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BEST STUFFED PEPPERS {PLUS: MAKE-AHEAD DIRECTIONS} – …
2022-07-07 Stir in the spinach. Add the tomatoes. Stir in your cooked grain of choice and part of the cheeses. Pile the filling into the peppers, top with more cheese, and add water to the bottom of the baking dish. Bake the stuffed peppers in the oven at 375 degrees F until tender, and the cheese is melted. Add desired toppings.
From wellplated.com
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Top Asked Questions

How to cook stuffed peppers in tomato sauce?
Make the tomato sauce. Cook the onions until translucent, add the garlic and the sweet paprika and stir shortly. Add the chicken or beef stock, tomato paste, tomato puree, salt, pepper and sugar and stir well. Place the stuffed peppers into the sauce. Cook on medium-low heat, covered, for about 10 minutes.
What is the best stuffed pepper casserole recipe?
This easy stuffed pepper casserole comes together with simple ingredients that you can assemble in advance. Brown the ground beef, sausage, onion and garlic. Add the bell peppers, diced tomatoes, tomato sauce and other seasonings. Simmer for 10-15 minutes. Stir in the cooked rice. Transfer the mixture to a 13 x 9-inch baking dish.
How to make stuffed peppers with rice?
In a bowl, combine the cooked rice, browned beef, 1 can of tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper. Next, fill the peppers with the filling to the brim. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers. Last, it’s oven time.
How do you cook stuffed peppers in a roasting pan?
Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.

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