Confetti Bell Peppers Food
CEVICHE WITH CONFETTI PEPPERS
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
- Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams
CONFETTI STUFFED BELL PEPPERS
Make and share this Confetti Stuffed Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
- Put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
- Pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
- Microwave the peppers, covered, on HIGH, for about 5 minutes or until the peppers are crisp-tender.
- Place a large nonstick skillet over high heat--let skillet get heated.
- Add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
- Add in the corn, rice, and tomatoes; stir to combine.
- Add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
- Stir and cook about 2 minutes or until the corn and rice are heated through.
- Stir in 2/3 cup cheddar cheese and remove from heat.
- Remove peppers from dish using a slotted spoon; drain off any water.
- Pour all water out of the dish.
- Fill the peppers with stuffing and return them to the casserole dish.
- Spoon any remaining stuffing around the peppers.
- Sprinkle the remaining cheese over all.
- Microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.
Nutrition Facts : Calories 611.1, Fat 33.2, SaturatedFat 14.9, Cholesterol 110.1, Sodium 519.2, Carbohydrate 48.8, Fiber 5.8, Sugar 8.8, Protein 32.7
ZUCCHINI AND BELL PEPPER CONFETTI
Categories Side Sauté Vegetarian Bell Pepper Zucchini Vegan Gourmet
Number Of Ingredients 4
Steps:
- Quarter zucchini lengthwise. Cut off and discard seed portion in center of each zucchini spear. Cut zucchini into 1/2-inch cubes.
- Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make a drop of water scatter over surface. Add olive oil and heat until oil is hot but not smoking. Sauté zucchini and bell peppers with salt and pepper to taste, stirring, until just tender and beginning to turn golden, about 7 minutes.
PARMESAN CONFETTI DIP
Chopped green and red peppers make this confetti dip look festive. But Parmesan, sour cream and MIRACLE WHIP make it cheesy, creamy and delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 2-1/3 cups or 20 servings, about 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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