STUFFED GRILLED PEPPERS
These stuffed peppers are cooked on the grill and combine pearl couscous and fresh veggies for a light summer meal!
Provided by Kathryn | Urban Foodie Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Preheat grill to medium heat, about 350°F.
- Make the couscous. In a medium saucepan bring the water to a boil. Add couscous and return to a boil. Cover and reduce heat to simmer. Cook for 10 minutes or until water is absorbed. Remove couscous from heat, keep covered and let cool.
- Prepare the peppers. Cut the tops off the peppers and clean the insides by removing the membranes and seeds. Brush lightly with olive oil.
- Grill the peppers. Place the peppers on the grill; grill for 5 minutes then turn and grill an additional 3-5 minutes on each side until cooked. Remove from grill and let cool slightly.
- Prepare the couscous mixture. After the couscous has cooled slightly add the tomatoes, cucumber, red onion, herbs, feta, bell pepper and ground pepper to the couscous pan. Mix well.
- Make the sauce. In a small bowl combine the yogurt, vinegar, shallots, oregano, lemon juice, ground pepper, and lemon peel. Stir well and refrigerate until ready to serve.
- Assemble the peppers. Place each pepper upright on a plate. Divide the couscous mixture among the four peppers. Drizzle with the yogurt sauce and serve immediately.
GRILLED VEGETARIAN STUFFED PEPPERS
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
- Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
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.
VEGETARIAN STUFFED BELL PEPPERS
This is a great vegetarian stuffed pepper with lots of protein! Found this in my collection of vegetarian recipes probably from the Moosewood cookbook! Serve with your favorite hot sauce
Provided by TishT
Categories Tempeh
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onions and garlic in the oil until the start to get soft. Add the tempeh and saute, sitrring often until it's browned. Add the tomatoes, corn, and seasonings. Cook until heated through. Mix in the cooked beans and soy sauce. Taste and add salt and pepper if desired.
- Cut the peppers in half lengthwise and remove the seeds. Leave the stem on if you can (they hold their shape better).
- Fill each pepper half with the stuffing and place in an oiled pan with the 1/2" of tomato juice or water in the bottom. Bake tightly covered at 375º for around 30-40 minutes.
- Serve on a bed of ricetopped with hot sauce. Garnish with sour cream or shredded cheese.
Nutrition Facts : Calories 737.5, Fat 34.6, SaturatedFat 11.1, Cholesterol 25.3, Sodium 607, Carbohydrate 87.3, Fiber 20.3, Sugar 17.2, Protein 31.4
SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)
With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.
Provided by Prose
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
- Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
- Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
- When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.
VEGETARIAN STUFFED GREEN PEPPERS
When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.
Provided by GWILYN
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
- Bake in preheated oven until peppers soften, about 45 minutes.
- Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.
Nutrition Facts : Calories 771.5 calories, Carbohydrate 77.2 g, Cholesterol 104.3 mg, Fat 33 g, Fiber 12.2 g, Protein 43.4 g, SaturatedFat 20.5 g, Sodium 1199.8 mg, Sugar 8.9 g
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- Slice the tops off the bell peppers, and remove the seeds and veins. Chop the tops and save them for another use. Turn the peppers upside-down on the large plate and microwave on high for 3 to 4 minutes. The peppers should be slightly soft, but not mushy.
- In the medium bowl, stir together the beans, brown rice, cilantro, and salsa. Season with salt. Stand the peppers up in the prepared pie pan. Spoon the filling into the peppers, filling them just past the top edge. Sprinkle a tablespoon or two of grated sharp reduced-fat cheddar cheese on top of each filled pepper.
- Place the pan of peppers over a grill grate that is not heated, as for indirect grilling. Close the lid and allow to cook until the cheese is melted and the pepper skins are a little wrinkled, about 5 to 10 minutes. Remove from heat and allow to cool for about 2 minutes, then serve.
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