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
JASMINE RICE-STUFFED BELL PEPPERS
This is a tasty Cooking Light recipe that I enjoy making for stuffed peppers. It's great for a low-carb diet too or if you just want a meal with more substance that won't leave you feeling "stuffed". I serve this with a cucumber salad and a nice glass of chardonnay to compliment the parmesan cheese which I sprinkle generously on top of the peppers. You can use any color pepper of your choice. Freshly grated parmesan is a must, not the kind you buy in a can that my BF loves....he's in training of course!! Oh, btw, he LOVED these:)
Provided by carmenskitchen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
- Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more); bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking).
Nutrition Facts : Calories 457.9, Fat 18.3, SaturatedFat 7.5, Cholesterol 138, Sodium 916.6, Carbohydrate 38.9, Fiber 5.7, Sugar 10.3, Protein 35.1
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- Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
- Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.
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