CHEESY STUFFED PEPPERS
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.
CHEESY STUFFED BELL PEPPERS
There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.
Provided by weekend cooker
Categories One Dish Meal
Time 55m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off portion of tops of bell pepper, and remove seeds, and membranes.
- Place in roaster with salted water and boil.
- Cook 10 minutes so they will be only partially done.
- Drain and set aside to cool.
- In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
- Remove from the heat and add 1 cup cheese and mix well.
- Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
- Pour remaining can of tomatoes over top and around peppers.
- Bake uncovered at 350 degrees for 25 minutes.
- Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.
Nutrition Facts : Calories 462.4, Fat 25.2, SaturatedFat 13, Cholesterol 144.5, Sodium 648.7, Carbohydrate 23.2, Fiber 3.8, Sugar 8.7, Protein 36.2
CHEESY STUFFED PEPPERS
These Tex-Mex stuffed peppers with ground chicken are a family-friendly recipe that everyone will love.
Yield 4
Number Of Ingredients 9
Steps:
- Preheat broiler to high and position rack in centre of oven. Brush peppers with 4 tsp (20 mL) oil. Arrange on foil-lined baking sheet; broil, turning once, for 3 to 5 minutes or until tender.
- Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook chicken, salt and pepper for about 8 minutes or until cooked through. Stir in rice and 1 cup (250 mL) salsa. Remove from heat. Stir in half of the cheese and green onions. Spoon into halved peppers; sprinkle with remaining cheese.
- Broil for 2 to 3 minutes or until cheese is melted. Top with remaining salsa and green onions before serving.
Nutrition Facts :
CHEESY MINI PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 5m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.
STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
- Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
- Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
- Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
- Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.
CHEESY STUFFED PEPPERS
Courtesy of Kellogg's® All-Bran®
Provided by Food Network Canada
Categories appetizer,cheese,quick and easy,rice and grain,side,vegetables,Winter
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut off tops of peppers and remove seeds. In large saucepan, cook peppers in boiling water for 2 minutes. Drain well. Stand peppers, cut side up, in foil lined 33 x 23 cm (13 x 9-inch) baking pan. Set aside.
- In large saucepan over medium heat, melt margarine. Add celery and mushrooms. Cook, stirring, for 3 minutes. Stir in cereal, rice, salsa and ricotta cheese.
- Fill peppers with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese.
- Bake at 180ºC (350ºF) for about 30 minutes or until thoroughly heated. Serve hot.
CHEESY STUFFED PEPPERS
Provided by Kelly Mickle
Categories Wine Cheese Pepper Bake Vegetarian Dinner Quinoa Red Wine Healthy Chile Pepper Poblano Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. Brush poblano with 1 teaspoon oil. Mix quinoa with cheese; stuff inside poblano; cook in a baking dish 20 minutes. In a pan, sauté chopped onion, 2 teaspoons garlic, remaining 1 teaspoon oil, cinnamon and cumin over medium heat 5 minutes. Stir in broth, marinara and chili powder; bring to a boil; reduce heat and simmer 15 minutes. Add chocolate; stir until melted, 2 minutes. In a second pan coated with cooking spray, sauté spinach, sliced onion, portobellos, beans and remaining 1 teaspoon garlic. Pour sauce over poblano; serve with spinach and glass of wine.
CHEESY SAUSAGE-STUFFED MINI PEPPERS
These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Provided by JimmyDean
Categories Stuffed Bell Peppers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
CHEESY PIZZA STUFFED PEPPERS
Try a new twist on stuffed peppers with our Cheesy Pizza Stuffed Peppers. These Cheesy Pizza Stuffed Peppers are full of cheese, basil and pasta sauce.
Provided by My Food and Family
Categories Meal Recipes
Time 28m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix all ingredients except peppers until blended; spoon into peppers.
- Place on parchment-covered baking sheet.
- Bake 15 to 18 min. or until peppers are tender and Neufchatel filling is heated through.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEESE-STUFFED PEPPERS
This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!
Provided by RIOULA
Categories Appetizers and Snacks Cheese
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
- Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
- Broil peppers under the preheated broiler, turning frequently, about 15 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g
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