MEDITERRANEAN STUFFED PEPPERS
Steps:
- Preheat oven to 350° F. and spray the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers in cut-side up.
- In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, sun-dried tomatoes, olives and feta. Season with salt and pepper then set aside.
- Heat a small skillet with the olive oil over medium-high heat. When the skillet is hot add in the red onion and sauté 2 minutes. Add in the garlic and spices and sauté another minute. Add in the tomato sauce and parsley and stir everything together cooking for another minute.
- Pour the mixture in with the rice and add in the lemon juice. Stir everything together until it's coated in the sauce. Taste for seasoning then divide the filling into the pepper halves.
- Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes. Serve immediately.
Nutrition Facts : Calories 279 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEDITERRANEAN STUFFED PEPPERS
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
- In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
- Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
- Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN-STYLE STUFFED PEPPERS
This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!
Provided by gpg
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
- Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
- Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
- Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 16.6 g, Cholesterol 92.1 mg, Fat 23.3 g, Fiber 4.6 g, Protein 31.1 g, SaturatedFat 9.9 g, Sodium 1417.9 mg, Sugar 7.2 g
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant vegetarian stuffed peppers to dinner party guests, then keep any leftovers for a lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
GREEK STYLE STUFFED PEPPERS RECIPE
You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.
Provided by Suzy Karadsheh
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
- While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
- Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like, and serve.
- To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.
Nutrition Facts : Calories 281 calories, Sugar 7.7 g, Sodium 37.7 mg, Fat 4.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 5.3 g, Protein 14.5 g, Cholesterol 22.6 mg
EASY MEDITERRANEAN STUFFED PEPPERS RECIPE
These delicious Mediterranean stuffed peppers are filled with melted Edam and make a great midweek meal. Brighten up dinner time with colourful peppers!
Provided by Jessica Dady
Categories Dinner, Lunch, Starter
Time 1h
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC, 350ºF, gas mark 4.
- Cut the peppers in half lengthways through the stalk, scrape out the seeds then place them, cut side up on a baking tray. Brush the peppers inside and out with 15 ml (1 tbsp) of the oil. Cook in the top of oven for 35-40 minutes, until softened and lightly charred.
- Meanwhile make the stuffing: heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well with salt and black pepper, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed, stirring occasionally.
- Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over the cubes of the Edam cheese and return to the oven for 5- 6 minutes or until the cheese has melted.
- Serve 2 halves of pepper per person with a crisp green salad.
Nutrition Facts : @context https, Calories 468 Kcal, Sugar 14.8 g, Fat 26.4 g, SaturatedFat 7.9 g, Sodium 1.13 g, Protein 17.4 g, Carbohydrate 42.3 g
MEDITERRANEAN BARLEY STUFFED PEPPERS
These Mediterranean stuffed peppers have a filling of ground turkey, onions, garlic and tomatoes with fresh herbs and pearl barley for a nutritious and filling meal.
Provided by Carol
Time 1h
Number Of Ingredients 13
Steps:
- Spray a baking pan with cooking spray. Cut off the top of the bell peppers. Remove the seeds and membranes and cut a small slice from the bottom (If necessary) so that they sit evenly. Chop up the cut top to use as a filling for the peppers. Season the inside of the peppers with salt and pepper. Add the olive oil to a non stick pan and cook the ground turkey, chopped pepper tops, mushrooms, onion, and garlic until the turkey is browned and the vegetables are slightly tender - about 4 minutes. Add the water, barley and tomatoes. Reduce the heat and simmer for 25 minutes until the barley is tender. While the barley is cooking, preheat the oven to 350 º F. Add the spinach and basil to the turkey mixture and cook a minute or so until it wilts. Season the mixture with additional salt and pepper to taste if needed. Spoon the mixture into the bell peppers. Sprinkle with the grated Parmesan cheese and cook for 20 minutes in the preheated oven until the filling is hot and the peppers are tender..
Nutrition Facts : Calories 266.2 calories, Carbohydrate 28.8 grams carbohydrates, Cholesterol 46.7 milligrams cholesterol, Fat 8.8 grams fat, Fiber 7 grams fiber, Protein 18.5 grams protein, SaturatedFat 3.0 grams saturated fat, Sodium 716.9 milligrams sodium, Sugar 5.8 grams sugar, UnsaturatedFat 2.2 grams unsaturated fat
MEDITERRANEAN STUFFED BELL PEPPERS
This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
- In a bowl combine all the ingredients except peppers and Parmesan cheese.
- Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
- Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
- Return to oven for an additional 15 minutes.
- If not golden on top place under broiler for a minute or two but be careful that they don't burn.
Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14
MEDITERRANEAN STUFFED BELL PEPPERS
Make and share this Mediterranean Stuffed Bell Peppers recipe from Food.com.
Provided by Burefan
Categories Poultry
Time 1h45m
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a 2- or 3-quart saucepan, heat the olive oil and sauté the onion and ground turkey over medium heat for about 10 minutes. Add the barley and sauté, stirring often, for a few minutes. Add the water, bring to a boil, reduce the heat, and simmer for 45 minutes or until all the water is absorbed.
- Bring a large pot of water to a boil. Meanwhile, cut off the tops of the peppers with care - they will be used later. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain.
- Roast the sunflower seeds on a baking sheet in the preheated oven for about 5 minutes, shaking the pan often. Remove and set aside, leaving the oven on for the peppers.
- When the barley is done, toss it with the sunflower seeds, cheese, herbs, lemon juice, wine, cinnamon, salt, and pepper in a large bowl. Mix well and adjust the seasonings to taste. Stuff the peppers with the mixture, put the tops back on, and place the peppers in a baking dish just large enough to hold them upright. Bake for 25 to 30 minutes, or until the barley mixture is heated through. Serve immediately.
Nutrition Facts : Calories 882.1, Fat 41.9, SaturatedFat 8.1, Cholesterol 179.3, Sodium 237, Carbohydrate 72.5, Fiber 19.6, Sugar 14, Protein 56.1
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- Bring 1/2 cup lightly salted water to a boil. Stir in couscous. Cover, remove from heat and let stand until water has absorbed, about 5 minutes. Fluff couscous lightly with a fork and re-cover. In a small bowl, combine cumin, cinnamon, sugar and 1/2 tsp. salt.
- Warm oil in a large skillet over medium-high heat. Add garlic and sauté until golden, about 1 minute. Add beef and cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion and ginger and cook, stirring, until onion begins to soften, about 4 minutes longer. Sprinkle cumin mixture over beef and sauté for 1 minute.
- Reduce heat to medium-low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well, scraping up any browned bits from bottom of skillet. Remove from heat and stir in couscous.
- Preheat oven to 375°F and mist an 8-inch square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish. Pour 1/4 cup water into baking dish, cover with foil and bake until peppers are tender when pierced with a knife, about 45 minutes.
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- Preheat oven to 350°F. Rinse quinoa under running water in a fine mesh strainer and cook according to package directions with 1/2 tsp salt.
- In a large skillet, heat the oil and add the onion. Cook until slightly softened, about 4 minutes. Add cherry tomatoes and cook until they start to blister, pop and release their juices, about 5 more minutes. Lightly mash them with a wooden spoon or spatula.
- Take the pan off the heat and add in the cooked quinoa, garbanzo beans, capers, 2 Tbsp parsley, za'atar, remaining 1/2 tsp of salt, and pepper, and stir to combine. Add the artichokes and 3/4 of the feta (3 oz.) and carefully fold in, trying not to break them up.
- Cut the bell peppers in half lengthwise and remove the ribs and seeds. Arrange cut-side up in a 9x13 baking dish, and use a large spoon to divide the filling mixture evenly among the pepper halves.
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- Remove the stems from the peppers, halve them lengthwise and remove the seeds. Arrange cut side up on the prepared pan, season lightly with salt and pepper and roast until tender when pierced with a knife, 8 to 10 minutes.
- While the peppers roast, heat a large frying pan over medium-high heat and add the ground lamb. Cook until lightly browned and crumbly, 4 to 5 minutes. Drain the excess fat from the pan, transfer the lamb to a bowl and set aside.
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Reviews 4Author Farm FlavorCuisine MediterraneanCategory Entrees
- Boil chicken stock, add couscous, reduce heat to a simmer and cook on very low for 8 minutes.
- Set aside. Preheat oven to 400 degrees. Sauté onion in two tablespoons of olive oil over medium heat until translucent.
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From gastronotherapy.com
Ratings 5Servings 4Cuisine MediterraneanCategory Main Course, Side Dish
- Add vegetable broth and quinoa to a medium-size sauce pan. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, until broth is absorbed. Remove from heat and uncover. Set aside to cool slightly.
- Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with olive oil or cooking spray. Place the (seeded and halved) peppers into baking dish cut-side up.
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- Stir in chickpeas and cherry tomatoes and cook for an additional 2-3 minutes. Add cooked quinoa, feta, salt, pepper, and parsley.
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- Heat oil in pan over medium high heat. Add onions and sauté until translucent. Add ground beef, break up with spoon and brown. Mix in herbs, spices and tomato paste. Sauté until beef is cook through. Set aside.
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5/5 (8)Category Main CourseCuisine Albanian, MediterraneanTotal Time 1 hr 10 mins
- Wash, pat dry and clean the peppers from the seeds. I usually leave the top part of the peppers untouched so it can stay on top of the stuffing as decoration.
- Chop the onions, saute them in medium to high heat in olive oil, then add the ground beef. You can also use minced meat if you prefer to pick the meat cut and then cut it in small pieces yourself. Once meat is browned, then add parsley and crushed tomatoes. This time i used a can of crushed tomatoes, but sometimes i like to use fresh tomatoes. I usually buy them few days before, let them get soft and chop them for this dish. Add 1 cup of water and mix well.
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- Turn the heat off and let the stuffing cool, you don't want to burn yourself while stuffing the peppers. Which I will tell you right now, I've done more than once so I definitely know it burns:). Once the stuffing is still warm, start stuffing the peppers and placing them back on the baking dish. I usually use a spoon to do the stuffing. Once all the peppers are stuffed, i cut the potatoes and placed them around the peppers. They add a nice flavor to the final dish but also help in absorbing the water we will add in a bit. I haven't seen anyone else add potatoes around the peppers in this dish, so this must be my mom's idea because she always did this. There will usually be some stuffing left over once all the peppers are stuffed, however it's not for sure given that you can't control the size of the peppers so sometimes you might come up a bit short and that's ok, just fill them all up as much as you can. The rice will make the stuffing's volume grow anyway. If you have leftover stuff
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