BAKED STUFFED PEPPERS
Stuffed peppers recipe that I've come up with.
Provided by ptownruth
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
- Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
- Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 30 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 3.6 g, Protein 29.8 g, SaturatedFat 11.3 g, Sodium 459.3 mg, Sugar 6.5 g
BAKED STUFFED BELL PEPPERS
There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed.
Provided by - Carla -
Categories One Dish Meal
Time 2h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F.
- In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
- Use your hands to mix ingredients well.
- Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
- *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
- Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
- Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
- After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
- Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
- Serve along side freshly baked bread and a salad, enjoy!
Nutrition Facts : Calories 386.7, Fat 18.9, SaturatedFat 7.2, Cholesterol 123.7, Sodium 164.7, Carbohydrate 26.2, Fiber 3.3, Sugar 6.4, Protein 25.9
BAKED CAPSICUM (BELL PEPPERS)
A scrumptious first course dish.. I have not faced any problems with the mixture turning out too dry, but after the 1st review, I have made a change in quantity for breadcrumbs. So, you may add/reduce as per your preference.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to gas mark 4/180C/350°F.
- In a bowl, mix the tuna, black olives, grated garlic, chopped parsley and breadcrumbs until you have a smooth mixture.
- Season with salt and pepper.
- Cut the peppers in half and remove the seeds but leaving the stalks intact (they are not edible but they do look attractive and they help the pepper halves to keep their shape).
- Stuff each half with 3-4 tbsp of the mixture.
- Place on a well-greased baking tray.
- Drizzle the top with olive oil and bake the capsicums in top shelf of the oven for about 45-50 minutes.
- Remove from oven and transfer them onto a serving dish, with all the juices from the tray poured over the peppers.
- Drizzle with a little more of olive oil if desired.
Nutrition Facts : Calories 386.1, Fat 30.1, SaturatedFat 4.3, Sodium 318.1, Carbohydrate 26.1, Fiber 3.7, Sugar 4.5, Protein 4.8
BAKED STUFFED CAPSICUMS OR BELL PEPPERS
Make and share this Baked Stuffed Capsicums or Bell Peppers recipe from Food.com.
Provided by Redhead8
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Cut tops off capsicums and keep aside. Remove seeds and membranes. Cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes Drain.
- Cook rice or pasta.
- Fry garlic and onion in oil until soft.
- Add tomatoes.
- Cook 10 minutes.
- Remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
- Fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
- Place in greased baking dish 35-40 minutes.
Nutrition Facts : Calories 249.3, Fat 7.8, SaturatedFat 1, Sodium 53, Carbohydrate 40, Fiber 5, Sugar 8.8, Protein 4.8
FAJITA BELL PEPPERS
Make and share this Fajita Bell Peppers recipe from Food.com.
Provided by Deb Wolf
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
- Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
- Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
- Add oil, swirl to coat bottom of pot.
- Add garlic, then peppers.
- Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
- You want the peppers' skins to get brown patches;cook until tender-crisp.
- Sprinkle with salt, stir and serve.
ROAST CAPSICUM (BELL PEPPERS) AND QUINOA SALAD
Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook. Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato Nice served with grilled chicken or meats
Provided by Jubes
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Char grill whole capsicums by holding them over a gas flame until charred all over or by placng them on a hot grill pan. When cooled a little, peel and discard the skins. Thinly slice the flesh into strips.
- Rinse the quinoa grains, as you would rice.
- Bring a medium saucepan of water to the boil. Add the quinoa and reduce the heat to a gentle simmer. Cover the saucepan and cook for 10 minutes or until the quinoa is tender, drain.
- Combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
- Heat the oil in a frying pan over medium heat. Add the thinly sliced white onion and cook until softened. Add the roasted capsicum strips and season with salt and pepper.
- Spread the mixed herbs over a serving plate.Squeeze over the lemon juice. Top with the quinoa , onion and capsicum strips. Serve.
Nutrition Facts : Calories 149.7, Fat 5, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 22.4, Fiber 4.1, Sugar 5.1, Protein 4.4
CAPSICUM (BELL PEPPERS) AND POTATO MASALA
A quick simple to prepare dish. I serve this as a side dish with a curry for those who are vegetarian, but, it goes so well with meat dishes too.
Provided by Brian Holley
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in pot, when hot add the mustard and cumin seeds, allow them to spatter, and add the curry leaves.
- Add the onions and potatoes and the salt. Cook till the onions are light golden colour.
- Add the turmeric, ginger and garlic, stir.
- Add the capsicum, stir to mix ingredients together.
- Add the corinader and chilli powders.
- Turn heat to low and cook uncovered till potaoes and capsicum are cooked.
- Serve garnished with the coriander leaves.
Nutrition Facts : Calories 146.7, Fat 3.9, SaturatedFat 0.6, Sodium 594.6, Carbohydrate 26.4, Fiber 5.1, Sugar 5.5, Protein 3.6
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