THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES
Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack on the top of the oven and preheat to broil.
- Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
- Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
- Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
- Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
- Top with the pickled onions and radishes. Garnish with cilantro and enjoy!
ROMANO PEPPERS STUFFED WITH PANEER & PEAS
Sweet, juicy Romano peppers are ideal for filling as this Indian-influenced dish so tastily proves
Provided by Deena Kakaya
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
- Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
- Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').
Nutrition Facts : Calories 563 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 4.16 milligram of sodium
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
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STUFFED PEPPERS – WELLPLATED.COM
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4.8/5 (40)Calories 201 per servingCategory Dinner
- Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- Heat a Dutch oven or similar deep, wide skillet over medium high. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked through and the onion is tender, about 7 minutes. Drain of any excess fat.
- Stir in the spinach a few handfuls at a time, cooking until it wilts down; this will take between 1 and 2 minutes.
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