STUFFED SWEET PEPPERS
Provided by Food Network
Categories appetizer
Time 55m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
- For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
- Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.
SWEET PEPPERS STUFFED WITH MASHED POTATOES
Steps:
- Take small peppers of different colours, preferably of similar size and as far as possible with even sides and not too many bulges and corners. Wash and clean well, set aside to dry. You could make it with only capsicum or peppers of a single colour too. Potatoes for the filling: Boil them well, peel and mash so there are no lumps. Add a little salt (there will be some salt in the gravy, but you need some for the Peppers, maybe slightly lesser than normal. Mix some finely chopped onions, coriander leaves and green chillies into the potato mash. Keep a little of the mash aside for the gravy and divide the balance into portions according to number of peppers/ capsicums used. Carefully cut away the tops of each capsicum without damaging the same. Deseed. Stuff with the mash, replace tops and if you have toothpicks, use them to clip the top to the stuffed veggie. otherwise just replace the tops carefully. Lightly coat/ spray the peppers with oil and grill. I prefer the fried taste, so I grill / microwave for 10 mins to help it cook, then deep fry. If you don't want to fry it, then grill till done, the skin starts changing colour and peeling, becomes soft. Take off before it begins to scald and burn. Fry Green chillies, onions, garam masala, Turmeric powder, chilli powder Add tomatoes.Add the mashed potato reserved for the gravy. Add Salt, keeping in mind that you have already added salt to the mash earlier. Note: you could make the stuffing with Paneer (cottage cheese ) instead of potato, using the same method as above. Fry well and mix in curd or a little paneer or some cream cheese. A little water to just cover the gravy. Let the gravy get nicely mixed and smooth but not become a paste. Seat the grilled stuffed peppers in the gravy, turn gently and cover each stuffed pepper with gravy. Cover and Cook for 5 minutes. Garnish with Dhania (coriander) leaves. Dish out and serve hot.
MASHED POTATO-STUFFED BELL PEPPERS
I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...
Provided by Moody
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Slice the tops off the peppers, just below the stem, to make a cup.
- Seed them,& remove the spines.
- Gently parboil peppers for about 5 minutes, remove& drain upside down.
- Saute onion& red pepper in oil until onions are soft.
- Add salt& pepper, chives,& mix into the mashed potatoes.
- Stuff the peppers.
- Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
- Bake at 350 degrees, covered, about 20 minutes.
- Uncover,& bake 5 minutes longer.
- Serve hot.
STUFFED SWEET PEPPERS
Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
HOMESTYLE STUFFED PEPPERS
An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!
Provided by Jillian
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Cook the peppers in boiling water until softened, 4 to 5 minutes.
- Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
- Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
- Preheat oven to 350 degrees F (175 degrees C).
- Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
- Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
- Combine tomato sauce and white vinegar in a bowl.
- Pour tomato mixture over stuffed peppers.
- Top with 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g
POTATO-STUFFED PEPPERS
For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
Nutrition Facts :
SWEET POTATOES WITH SAUSAGE AND PEPPERS
Makes a nice and easy main dish.
Provided by Trinity
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
- Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
- Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 14.6 g, Fiber 9.5 g, Protein 13 g, SaturatedFat 4.3 g, Sodium 936.2 mg, Sugar 15.1 g
BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS
Make and share this Beef, Mashed Potato Stuffed Bell Peppers W/Garlicky Bread Crumbs recipe from Food.com.
Provided by Sandylee
Categories Potato
Time 55m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and two thirds of the garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
- In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
- In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
- Stand the bell peppers upright in a baking dish. Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture. Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.
Nutrition Facts : Calories 601.9, Fat 24.4, SaturatedFat 8.3, Cholesterol 58.9, Sodium 533, Carbohydrate 69, Fiber 8.3, Sugar 10.7, Protein 29
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