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.
STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
GOBBLE UP STUFFED PEPPERS
I love stuffed peppers but I wanted to make it with out red meat and no green peppers. I came up with this recipe with ground turkey with some other ingredients in yellow, orange, and red peppers. My test run was on a sometimes more than honest family member. lol Well I received a Thumbs Up, and Smile which in my book = an A+ to...
Provided by Patricia Clevenger
Categories Turkey
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Little olive oil in frying pan to brown the ground turkey. Pepper as desired to taste.
- 2. Bring two cups water to a rolling boil. Put the 1 cup of long grain rice into the water, stir. Lower the temp on the stove to simmer, cover the pot and let sit 20 min until the rice is tender.
- 3. Wash the peppers with cool water to clean and freshen up. Cut off the stem portion of the peppers. Disguard the top and clean out the seeds and pepper membrain. Line a 8x8 pan with aluminum foil. Place the peppers into the lined pan with the open end up.
- 4. Put the cooked rice and browned turkey into a large bowl. Add the salsa, V8 spicy tomato juice, black pepper, fire roasted spicy pepper pesto, panko crumbs,worchestershire sauce and the one can of tomatoes, okra and corn to the bowl. Also add 3/4 cup of the hot pepper jack cheese.
- 5. Use a micro planer to grate the two garlic cloves over the bowl of ingredients. You will have to turn over the planer and scrap the garlic off into the bowl.
- 6. This will be a healthy amount of ingredients. Stuff the peppers generously mounding the tops. I will sprinkle a little Worchestershire sauce over each of the peppers centers.
- 7. Bake 350 for 1 hour. Remove from the oven and sprinkle the remaining 1/4 cup of Hot pepper jack cheese over the top of the peppers. Serve.
- 8. I reserve the remainder of the ingredients in the bowl for tacos. Just add more salsa to the mix. Stuff the taco shell, warm up in the microwave and serve.
- 9. This recipe will do two meals, Gooble Up Stuffed Peppers and Tacos the next day. Can freeze the ingredients to do the Tacos later. Enjoy!
GRILLED STUFFED PEPPERS
After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.
Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
STUFFING STUFFED PEPPERS
Reuse some of your leftover stuffing-though we can't imagine how you'd possibly have any left-with our Stuffing Stuffed Peppers. Slice some bell peppers in half, load them up with stuffing, shredded turkey and cheese. Bake our Stuffing Stuffed Peppers and enjoy another Thanksgiving leftovers use.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
- Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
- Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
EASY STUFFED PEPPERS
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 5
Steps:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium
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