Yellow Bell Pepper Squares With Garlic Bread Crumbs Recipes

GARLIC AND HERB STUFFED MINI PEPPERS

Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

Ingredients

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

Steps:

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

YELLOW BELL PEPPER SQUARES WITH GARLIC BREAD CRUMBS

Yellow Bell Pepper Squares with Garlic Bread Crumbs image

Can be prepared in 45 minutes or less.

Yield Serves 2 as a side dish

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
3 yellow or red bell peppers, cut into 1-inch squares
1 garlic clove, minced
1 cup fresh bread crumbs

Steps:

In a large heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers with salt and pepper to taste, stirring occasionally, until just tender, about 5 minutes. Stir in garlic and bread crumbs and cook, stirring, 5 minutes, until bread crumbs are browned and bell peppers are very tender.
Serve warm or at room temperature.

BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS

Beef, Mashed Potato Stuffed Bell Peppers W/Garlicky Bread Crumbs image

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

Ingredients

3 tablespoons extra virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 garlic cloves, finely chopped
1/2 lb lean ground beef
salt and pepper
2 lbs baking potatoes, boiled and mashed
1 cup freshly grated parmesan cheese
2 tablespoons chopped flat leaf parsley
1/2 cup breadcrumbs
4 large red bell peppers or 4 large green bell peppers, caps removed and reserved, seeds and white membranes discarded

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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