TOMATO STUFFED PEPPERS
Steps:
- Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
- Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
- Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
- Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.
TOMATO STUFFED RED BELL PEPPERS
Make and share this Tomato Stuffed Red Bell Peppers recipe from Food.com.
Provided by Dotty
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a few teaspoons of oil into a shallow rasting dish.
- Cut peppers in half lengthwise and lay them cutside up.
- Add a small whole or half tomato to each pepper.
- Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over.
- Drizzle with the olive oil.
- Bake 25 minutes.
Nutrition Facts : Calories 170.7, Fat 14.9, SaturatedFat 2.1, Sodium 7.2, Carbohydrate 9.9, Fiber 3.2, Sugar 6.5, Protein 1.8
PROVENCAL TOMATO STUFFED BELL PEPPERS
This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Lightly brush an 8" baking pan with 1 tsp of the olive oil.
- Place cut, cleaned peppers in the baking pan, cut side up, single layer.
- Place 2 tomatoe halves cut side down inside each pepper.
- Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
- Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
- Sprinkle with pepper& serve.
BEEF AND RICE STUFFED BELL PEPPERS
These stuffed bell peppers with rice are worth a try! Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in many different ways: the herbs, the meat, etc. Any ground meat works: lamb, pork, or an equal mixture of sausage and beef is fantastic. I used lean beef, but I recommend trying 1 pound beef with 1/2 pound pork sausage.
Provided by Chef John
Categories Stuffed Bell Peppers
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
- Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
- Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
STUFFED RED PEPPERS
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
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 PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
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. 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
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
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
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
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
- Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
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
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 RED PEPPERS
Provided by Pilar Viladas
Categories appetizer, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
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
More about "tomato stuffed red bell peppers recipes"
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES
From yummly.com
5/5 (3)
STUFFED PEPPERS AND TOMATOES - RAMONA'S CUISINE
From ramonascuisine.com
BAKED STUFFED TOMATOES WITH FETA AND ROASTED PEPPERS RECIPE
From seriouseats.com
PEPPERS STUFFED WITH TOMATOES & MOZZARELLA RECIPE
From hemophiliafed.org
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
THE BEST STUFFED PEPPERS {CLASSIC RECIPE + VARIATIONS} – …
From wellplated.com
CREAM CHEESE AND RED BEAN-STUFFED BELL PEPPERS WITH TOMATO …
From sodelicious.recipes
EASY STUFFED BELL PEPPERS IN MEDITERRANEAN TOMATO SAUCE
From hurrythefoodup.com
CLASSIC STUFFED PEPPERS WITH TOMATO SAUCE: HEARTY & TASTY
From thekitchenprescription.com
BAKED TOMATO BASIL STUFFED PEPPERS RECIPE - INSPIRED TASTE
From inspiredtaste.net
STUFFED RED BELL PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
STUFFED TOMATOES RECIPE WITH RICE - THERESCIPES.INFO
From therecipes.info
EASY VEGETARIAN STUFFED PEPPERS RECIPE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
STUFFED BELL PEPPERS WITH TOMATO SOUP - CREATE THE MOST …
From recipeshappy.com
STUFFED RED BELL PEPPERS WITH PESTO AND TOMATOES RECIPE
From whatscookingamerica.net
TOMATO-AND-FETA STUFFED PEPPERS OVER BARLEY RECIPE - REAL SIMPLE
From realsimple.com
TOMATO STUFFED PEPPERS - ELLIE KRIEGER
From elliekrieger.com
STUFFED PEPPERS AND TOMATOES (VEGETARIAN) RECIPE | RACHAEL RAY
From rachaelray.com
STUFFED BELL PEPPERS WITH GROUND BEEF AND CHEESE RECIPE
From thespruceeats.com
EASY TOMATO STUFFED BELL PEPPER RECIPE FOR A WEEKNIGHT
From 1md.org
CHARRED TOMATO CRISPY RED BELL PEPPERS RECIPES
From stevehacks.com
STUFFED PEPPERS WITH TOMATOES RECIPE - RECIPETIPS.COM
From recipetips.com
OUR BEST AIR-FRYER STUFFED PEPPERS RECIPE + STEP-BY-STEP PHOTOS
From tasteofhome.com
STUFFED PEPPERS RECIPE WITHOUT TOMATOES - OUR LITTLE HOMESTEAD
From ourlittlehomestead.org
MEAT-STUFFED PEPPERS WITH TOMATOES, GARLIC, AND DILL - DUMMIES
From dummies.com
10 BEST STUFFED BELL PEPPERS WITH TOMATO SOUP RECIPES | YUMMLY
From yummly.com
CLASSIC BEEF-STUFFED PEPPERS
From beefitswhatsfordinner.com
STUFFED TOMATOES AND BELL PEPPERS - BIGOVEN.COM
From bigoven.com
BELL PEPPERS TOMATOES - RECIPES | COOKS.COM
From cooks.com
MEATBALL STUFFED PEPPERS (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
STUFFED BELL PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED PEPPERS DIABETIC RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST STUFFED BELL PEPPERS RECIPE WITH GROUND BEEF
From foodiecrush.com
STUFFED BELL PEPPERS WITH TOMATO GRAVY | CZECH-AMERICAN TV
From catvusa.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #side-dishes #vegetables #oven #european #roast #vegetarian #italian #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #peppers #equipment
You'll also love