Stuffed Yellow Peppers With Spicy Swiss Chard And Scallion Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
  • Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
  • Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
  • Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
  • Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY STUFFED PEPPERS



Spicy Stuffed Peppers image

This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 green peppers, tops and seeds removed
1 pound lean ground beef
1 cup finely chopped onion
1/2 cup cooked rice
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1 jar (8 ounces) picante sauce

Steps:

  • Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Nutrition Facts :

SWISS CHARD AND RICOTTA STUFFED ROASTED PEPPERS



Swiss Chard and Ricotta Stuffed Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

4 large red bell peppers
Kosher salt
Freshly ground black pepper
Vegetable oil, for rubbing the peppers
3 tablespoons unsalted butter, plus more for the baking dish
4 cups diced eggplant
2 cups sliced onion
1 pound fresh Swiss chard, cleaned and roughly chopped
1 cup ricotta cheese
1/2 cup dry bread crumbs
1/2 pound fresh basil, leaves picked
1/2 cup pine nuts, toasted
1/4 cup grated Parmesan
3 garlic cloves
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside.
  • While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use.
  • In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto.

SWISS CHARD WITH ROASTED PEPPER



Swiss Chard with Roasted Pepper image

Categories     Side     Broil     Vegetarian     Quick & Easy     High Fiber     Bell Pepper     Chill     Vegan     Chard     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 with enough for cannelloni

Number Of Ingredients 3

2 1/2 pound Swiss chard, washed well, the coarse stems removed and chopped coarse, and the leaves chopped coarse separately
1 red bell pepper, roasted and chopped coarse
2 tablespoons extra-virgin olive oil

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
  • In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.

STUFFED SWISS CHARD



Stuffed Swiss Chard image

Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 13

3 large bunches Swiss chard
Coarse salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
6 medium scallions, white and pale-green parts only, thinly sliced crosswise
Freshly ground pepper
6 tablespoons pine nuts, toasted
3 cups cooked short-grain brown rice
1 1/4 cups finely grated aged provolone
6 tablespoons fresh ricotta cheese
3/4 cup fresh breadcrumbs
Fresh Tomato Sauce for Stuffed Swiss Chard

Steps:

  • Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
  • Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
  • Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
  • Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF



Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf image

Food & Wine. August 2006. Stuffed peppers originate from Turkey. I did not know that! I think these could be done OAMC.

Provided by dicentra

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 17

water
1 1/2 cups short-grain rice, rinsed and drained (sushi rice)
3/4 lb swiss chard, ribs removed and reserved for another use
1/4 cup extra virgin olive oil
6 medium scallions, thinly sliced
1 garlic clove, minced
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 medium tomatoes, diced
2 tablespoons currants
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 (1/2 lb) yellow bell peppers (1/2 pound each)
1 cup vegetable broth or 1 cup water

Steps:

  • Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil.
  • Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
  • Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes.
  • Drain the chard and let cool, then squeeze dry and coarsely chop.
  • In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
  • Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
  • Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
  • Add the lemon juice and rice. Season with salt and pepper and stir well.
  • Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops.
  • Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
  • Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.

Nutrition Facts : Calories 497.6, Fat 14.8, SaturatedFat 2.1, Sodium 193.5, Carbohydrate 84.5, Fiber 7.1, Sugar 5.4, Protein 9.8

More about "stuffed yellow peppers with spicy swiss chard and scallion pilaf recipes"

STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND …
stuffed-yellow-peppers-with-spicy-swiss-chard-and image
2013-12-07 In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, …
From foodandwine.com
Servings 4
Total Time 1 hr 45 mins
Category Bell Pepper
  • Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
  • Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then squeeze dry and coarsely chop.
  • In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. Add the lemon juice and rice. Season with salt and pepper and stir well.
  • Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.


10 BEST STUFFED YELLOW BELL PEPPERS RECIPES - YUMMLY
10-best-stuffed-yellow-bell-peppers-recipes-yummly image
2022-06-18 olive oil, green bell pepper, red bell pepper, yellow bell pepper Grilled Chicken with Balsamic Bell Peppers A Kitchen Addiction potatoes, balsamic vinegar, red bell peppers, brown rice, freshly ground pepper and 11 …
From yummly.com


SPICY MEXICAN STUFFED BELL PEPPERS - BAREFEET IN THE …
spicy-mexican-stuffed-bell-peppers-barefeet-in-the image
2020-02-17 Mexican Stuffed Peppers Recipe. Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. When the meat has browned add the …
From barefeetinthekitchen.com


STUFFED BELL PEPPERS AND MORE | FOOD & WINE
stuffed-bell-peppers-and-more-food-wine image
2016-10-04 Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf. Celia Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes ...
From foodandwine.com


STUFFED YELLOW PEPPERS RECIPE | EATINGWELL
stuffed-yellow-peppers-recipe-eatingwell image
Directions. Step 1. Preheat oven to 350 degrees F. Halve sweet peppers lengthwise; remove seeds and membranes. In a large Dutch oven, cook pepper halves in enough boiling water to cover for 2 minutes. Drain; place pepper …
From eatingwell.com


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF
2008-09-03 Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then …
From delish.com
Servings 4
Total Time 1 hr 45 mins
Estimated Reading Time 2 mins
Calories 493 per serving
  • Preheat the oven to 400 degrees F. In a medium saucepan, cover the rice with the water and bring to a boil.
  • Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes.


SWISS CHARD WITH OLIVES RECIPE – EPISODE +27 RECIPE INGREDIENTS
Swiss chard with chickpeas and couscous. 10 of 22 view all. Freeze uncooked swiss chard by separating the leaves from the stems. Recipe braised swiss chard, confit garlic, and mustard. Blanch the stems for 3 minutes and the leaves for 1 minute, then shock in an ice bath. Delicious vegan soup recipes for every day.
From tpwrecipes.com


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF
1/4 teaspoon cayenne pepper 1/4 teaspoon cinnamon 2 tablespoons currants 1/4 cup extra virgin olive oil 1 garlic clove , minced 3/4 teaspoon ground cumin 3/4 teaspoon ground ginger 1 tablespoon fresh lemon juice salt & freshly ground black pepper 6 medium scallions , thinly sliced 1 1/2 cups short-grain rice , rinsed and drained (sushi rice) 3/4 lb swiss chard , ribs …
From pantryfed.com


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF
Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 10g of protein, 15g of fat, and a total of 507 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have ground ginger, turmeric ...
From fooddiez.com


STUFFED PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF
Add the lemon juice and rice. Season with salt and pepper and stir well. Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with ...
From henrygotcrops.blogspot.com


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND …
1 1/2 cups short-grain (sushi) rice, rinsed and drained 3 cups water 3/4 pound Swiss chard, ribs removed and reserved for another use 1/4 cup extra-virgin olive oil
From keeprecipes.com


STUFFED YELLOW PEPPERS WITH SCALLION PILAF RECIPE - RECIPES.NET
Uniquely served in little pepper bowls, these stuffed yellow peppers are tastefully packed with rice, spicy swiss chard, and currants for a filling meal,
From recipes.net


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF
Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf is a gluten free and vegan recipe with 4 servings. One portion of this dish contains around 10g of protein, 15g of fat, and a total of 507 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of bell peppers, scallions, salt and pepper ...
From fooddiez.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf. Estimated Nutritional Profile . Nutrient Quantity; Energy (kCal) 1859.3726: Total fats (g) 13.9431: Carbohydrates (g) 44.6388: Protein (g) 368.7432: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg) 3436.0326: Theobromine (mg) 0.0000: Retinol (g) 544.0012: Vitamin E, added (mg) 0.0000 : Campesterol …
From cosylab.iiitd.edu.in


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF ...
Brooks Brown replaces the usual green bell peppers with yellow ones, which deliver more than twic. Sep 16, 2020 - Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. Brooks Brown replaces the usual green bell peppers with yellow ones, which deliver more than twic . Sep …
From pinterest.co.uk


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf
From cosylab.iiitd.edu.in


RECIPE: QUINOA STUFFED YELLOW PEPPERS (USING SWISS CHARD, TOMATO ...
Recipe: Winter Squash and Sweet Pepper Soup (using butternut squash, leeks and orange juice) Betsy at Recipelink.com - 3-3-2014: 4: Recipe: Quinoa Stuffed Yellow Peppers (using Swiss chard, tomato, currants and spices) Betsy at Recipelink.com - 3-3-2014 : 5: Recipe: Fish with Chinese Ginger Scallion Sauce (using orange zest)
From recipelink.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a …
From food.com


SPICY ITALIAN STUFFED BELL PEPPERS - BAREFEET IN THE KITCHEN
2019-03-08 Stuffed Bell Pepper Recipe. Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet. Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder ...
From barefeetinthekitchen.com


WE'RE GETTING STUFFED: STUFFED YELLOW PEPPERS WITH SPICY SWISS …
Yield: 4 servingsIngredients1 1/2 cups short-grain (sushi) rice, rinsed and drained3 cups water3/4 pound Swiss chard, ribs removed and reserved for another use1/4 cup extra-virgin olive oil6 ...
From turnto10.com


PEPPERS | STUFFED PEPPERS, WINE RECIPES, RECIPES
Whether you're looking for dinner-worthy stuffed peppers or a simple side dish, these recipes will add color to your table. Jul 20, 2016 - Roasted, grilled or fried--peppers are super versatile and packed with nutrients. Whether you're looking for dinner-worthy stuffed peppers or a simple side dish, these recipes will add color to your table. Pinterest. Today. Explore. When …
From pinterest.com


STUFFED PEPPERS WITH SPICY CREAMED SWISS CHARD RECIPE
Learn how to make Stuffed Peppers With Spicy Creamed Swiss Chard. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


STUFFED SWISS CHARD RECIPES : 15 GLUTEN-FREE WINTER RECIPES
2021-10-25 Place in the baking dish. Stuffed swiss chard rolls · 1 bunch of large swiss chard, about 12 leaves, stems removed at the base of the leaf and cut into chunks, leaves . Tuck the sides over the filling and roll up the leaves. Stack the stuffed leaves in a pot so snug so they don't open while cooking.
From womenchristmaspajamas.blogspot.com


BELL PEPPER AND SCALLION RECIPES (1878) - SUPERCOOK
SuperCook is way better on the app 1+ million recipes ... Relevance Least ingredients Most ingredients. 1878 results. Page 1. Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf . delish.com. It uses vegetable stock, lemon, rice, bell pepper, cinnamon, chard, turmeric, olive oil, cayenne, tomato, scallion, cumin, ground ginger, currant, garlic Stuffed …
From supercook.com


BELL PEPPERS 101: NUTRITION FACTS AND HEALTH BENEFITS
Great bell pepper recipes, including zucchini-and-pepper gratin and stuffed yellow peppers with spicy swiss chard and scallion pilaf. Prime Time peppers are packed in 5 lb, 11 lb, 15 lb, 25 lb, and RPC cartons, as well as a variety of bags and bins.
From foodnewsnews.com


STUFFED YELLOW PEPPERS WITH SCALLION PILAF RECIPE - NEWSBREAK
2021-03-31 Uniquely served in little pepper bowls, these stuffed yellow peppers are tastefully packed with rice, spicy swiss chard, and currants for a filling meal,. Preheat the oven to 400 degrees F. In a medium saucepan, cover the rice with …
From newsbreak.com


CURRANT AND CHARD RECIPES (16) - SUPERCOOK
Supercook found 16 currant and chard recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list currant and chard. Order by: Relevance. Relevance Least ingredients Most ingredients. 16 results. Page 1. Chard With …
From supercook.com


STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF …
Aug 30, 2021 - The Good News Celia Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like ...
From pinterest.co.uk


CHICK PEA SALAD | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper. 2. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and ...
From keeprecipes.com


SWISS CHARD RECIPES - COOKING WITH SWISS CHARD - DELISH
2011-11-28 Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf. Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like ...
From delish.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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #rice     #vegetables     #european     #fall     #vegetarian     #dietary     #one-dish-meal     #seasonal     #oamc-freezer-make-ahead     #inexpensive     #pasta-rice-and-grains     #short-grain-rice     #peppers     #number-of-servings     #4-hours-or-less

Related Search