Stuffed Zucchini And Red Bell Peppers Recipes

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STUFFED ZUCCHINI AND RED BELL PEPPERS



Stuffed Zucchini and Red Bell Peppers image

Make and share this Stuffed Zucchini and Red Bell Peppers recipe from Food.com.

Provided by Santa girl

Categories     Poultry

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (chopped or grated)
1/4 cup chopped fresh Italian parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grated pecorino romano cheese
1/4 cup plain dried breadcrumbs
1 lb ground turkey
2 zucchini, ends removed, halved lengthwise and crosswise
marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly drizzle the olive oil into a 9 by 12 inch baking dish.
  • Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
  • Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving the 1/8 inch thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
  • Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, (about 45 minutes).
  • Transfer the stuffed vegetables to a platter and serve.

Nutrition Facts : Calories 208.5, Fat 12, SaturatedFat 2.7, Cholesterol 95, Sodium 595.5, Carbohydrate 9.3, Fiber 1.2, Sugar 3.7, Protein 16.1

RISOTTO STUFFED PEPPERS AND ZUCCHINI



Risotto Stuffed Peppers and Zucchini image

The risotto is delicious stuffed in either peppers or squash so keep that in mind if one looks better than the other at the market. Also, the zucchini can be mixed with small firm yellow squash rather than red peppers.

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

4 cups chicken stock
1 teaspoon orange zest
1 teaspoon lemon zest
Generous pinch saffron threads
2 medium zucchini
2 red bell peppers, halved lengthwise and seeded
4 tablespoons EVOO, plus more for drizzling
Salt and freshly ground pepper
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano
2 tablespoons butter
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 cup panko or homemade breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint

Steps:

  • Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.
  • Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper.
  • Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.
  • Scoop the risotto into the vegetables.
  • Preheat the oven to 425 degrees F.
  • Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley.
  • Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI



Italian-Style Stuffed Peppers or Zucchini image

Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.

Provided by LindaS

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 bell peppers or 2 -3 large zucchini
1 lb extra lean ground beef or 1 lb ground turkey
1/2 cup chopped onion
2 fresh garlic cloves, minced or 2 teaspoons minced fresh garlic
1/2 cup white rice, uncooked
1 cup water
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce
1 1/2 cups cheddar cheese, shredded
1 cup cheddar cheese, shredded
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce

Steps:

  • Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
  • Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
  • When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2

VEGETABLE & BEEF STUFFED RED PEPPERS



Vegetable & Beef Stuffed Red Peppers image

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
1/3 cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
3 slices reduced-fat provolone cheese, halved

Steps:

  • Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS



Zucchini Stuffed with Feta and Roasted Red Peppers image

Categories     Pepper     Broil     Steam     Quick & Easy     Feta     Zucchini     Gourmet

Yield Makes abut 16 hors d'oeuvres

Number Of Ingredients 5

two 6-ounce zucchini
1/3 cup finely chopped drained bottled roasted red peppers
1/3 cup finely chopped drained feta
1/8 teaspoon dried oregano, crumbled
freshly ground black pepper to taste

Steps:

  • Preheat broiler.
  • Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
  • In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO



Zucchini & Ground Beef-Stuffed Peppers Italiano image

A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 lb. extra-lean ground beef
1 onion, chopped
1 can (8 oz.) tomato sauce, divided
1 cup shredded zucchini
1 cup cooked long-grain brown rice
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
4 large red peppers
1/4 cup water
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400°F.
  • Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
  • Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS



Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE



Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese image

Categories     Chicken     Sauté     Quick & Easy     Goat Cheese     Bell Pepper     Zucchini     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/4 cup minced onion
2 tablespoons olive oil
1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini,;squeezed dry in a paper towel
2 tablespoons minced drained bottled roasted red pepper or pimiento
1 ounce of soft mild goat cheese, crumbled
1 whole boneless chicken breast (with skin), halved
1/2 cup chicken broth

Steps:

  • In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
  • With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

TURKEY & ZUCCHINI-STUFFED JACK-O'-LANTERN BELL PEPPERS RECIPE BY TASTY



Turkey & Zucchini-Stuffed Jack-o'-lantern Bell Peppers Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, ground turkey, salt, dried oregano, pepper, zucchini, diced tomato, orange bell peppers, rice

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup onion, diced
2 cloves garlic, minced
1 lb ground turkey
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon pepper
1 zucchini, diced
1 cup diced tomato
8 orange bell peppers
1 ½ cups rice, cooked

Steps:

  • In a large skillet, heat the oil and cook onions and garlic for 3 minutes, or until they start to soften. Add the ground turkey to the pan, followed by salt, pepper, and oregano. Stir and cook for 3-4 minutes.
  • Then add zucchini and diced tomatoes. Cook until zucchini has begun to soften and remove from heat.
  • Cut the top off of the bell pepper low enough that the stem remains attached and remove the seeds. Save the top!
  • Preheat oven to 350˚F (180˚C).
  • Carefully, carve out your desired jack-o'-lantern face using a steak knife or paring knife. Repeat for the rest of the bell peppers.
  • Place carved bell peppers in a baking dish and spoon in a layer of cooked rice in the bottom followed by the turkey mixture, and top with mozzarella cheese. Put the top of the bell pepper back on top.
  • Bake for 35 minutes or until peppers are tender and the cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 222 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, Sugar 11 grams

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2021-02-10 Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey. Red peppers are stuffed with ground turkey, quinoa, mushrooms, and tomato sauce and topped with melted Cheddar cheese. "Quite delicious and definitely kid-friendly," says Buckwheat Queen. "I used 1/2 Sriracha sauce and 1/2 tomato sauce for the adults.
From allrecipes.com


STUFFED ZUCCHINI AND RED BELL PEPPERS
Ingredients. 2 tablespoons olive oil; 1 small onion, grated; 1/4 cup chopped fresh Italian parsley leaves; 1 large egg; 3 tablespoons ketchup; 3 garlic cloves, minced
From crecipe.com


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