PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
- Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
- Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams
ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI
Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.
Provided by LindaS
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
- Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
- When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.
Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2
PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE
Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!
Provided by Aundrea Lynn
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
- Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
- While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
- Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
- Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
- Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Spoon rice mixture into the green peppers. Top with remaining cheese.
- Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g
PEPPERS STUFFED WITH CHORIZO AND RICE
DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers.
Provided by Mamas Kitchen Hope
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
- Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
- Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
- Place all the chiles on baking sheet and place into oven for 10 minutes.
- Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
- Serve.
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
- Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
- Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
- Mix it all vigorously
- Stuff into the pepper tightly then add another layer of crumbled feta.
- Add the top of the pepper and drizzle with olive oil
- Place in the oven for 20-25min at 180'c or gasmark5
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO
A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
- Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
More about "peppers stuffed with rice zucchini and herbs food"
DELICIOUS ZUCCHINI LOW CARB STUFFED PEPPERS - HANGRY FORK
From hangryfork.com
Cuisine AmericanCategory DinnerServings 6Calories 292 per serving
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS - THE …
From nytimes.com
Estimated Reading Time 2 mins
STUFFED ZUCCHINI AND RED BELL PEPPERS - FOOD NETWORK
From foodnetwork.com
Author Giada De LaurentiisSteps 4Difficulty Easy
VEGETARIAN STUFFED PEPPERS - HAPPILY UNPROCESSED
From happilyunprocessed.com
ZUCCHINI & BROWN RICE STUFFED PEPPERS - INTEGRATIVE NUTRITION …
From integrativenutritionrecipes.com
VEGETARIAN STUFFED PEPPERS WITH RICE, MUSHROOMS & CHICKPEAS
From everydayhealthyrecipes.com
CLASSIC STUFFED PEPPERS RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
CLASSIC STUFFED PEPPERS WITH CAULIFLOWER RICE - PRIMAFOODIE
From primafoodie.com
BEANS AND RICE STUFFED PEPPERS | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
ROASTED PEPPERS AND ZUCCHINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED PEPPERS WITH RICE - THE SEASONED MOM
From theseasonedmom.com
ITALIAN VEGAN STUFFED PEPPERS (BEST EVER!) - THE SIMPLE VEGANISTA
From simple-veganista.com
WHAT TO SERVE WITH STUFFED PEPPERS: 17 INCREDIBLE SIDE …
From insanelygoodrecipes.com
WILD RICE STUFFED PEPPERS - THROUGHTHEFIBROFOG
From throughthefibrofog.com
GREEK STUFFED PEPPERS WITH RICE (GEMEISTA) - THE WHOLE SCOOP BLOG
From thewholescoopblog.com
MEDSURGERY: PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
From patience-medsurgery.blogspot.com
VEGAN STUFFED PEPPERS WITH VEGETABLE RICE FILLING - CROWDED …
From crowdedkitchen.com
STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES - YUMMLY
From yummly.com
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS RECIPE
From pinterest.com
DOLMA - WIKIPEDIA
From en.wikipedia.org
CHEESY STUFFED PEPPERS WITH RICE + HERBS — ELEANOR OZICH
From eleanorozich.com
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS RECIPE
From pinterest.co.uk
BISON STUFFED PEPPERS - BISON AND RICE STUFFED PEPPER RECIPE
From runningtothekitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
STUFFED PEPPERS WITH SPICED RICE, PANEER AND ZUCCHINI
From surreyfarms.net
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS - DINING AND COOKING
From diningandcooking.com
COCONUT RICE STUFFED PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
STUFFED PEPPERS WITH RICE AND HERBS - VEGAN FOODS
From foodsdictionary.com
STUFFED PEPPERS WITH RICE AND MUSHROOMS - FOOD NEWS
From foodnewsnews.com
RECIPE: STUFFED ZUCCHINI WITH RICE AND FRESH HERBS
From truehealthcanada.ca
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS - LOCAL WESTCHESTER …
From localwestchesterny.com
HOMEMADE STUFFED PEPPERS WITH RICE RECIPE - DR. AXE
From draxe.com
STUFFED EGGPLANTS AND PEPPERS WITH RICE AND HERBS
From socraticfood.com
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS (PUBLISHED 2013)
From pinterest.co.uk
VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGGIE-LOADED STUFFED BELLS PEPPERS | ALEXANDRA’S KITCHEN
From alexandracooks.com
PEPPERS STUFFED WITH RICE, CHICKEN AND CHORIZO - EAT SMARTER USA
From eatsmarter.com
VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS RECIPE
From thespruceeats.com
VEGETARIAN STUFFED PEPPERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GEMISTA – STUFFED TOMATOES WITH RICE & HERBS | KALOFAGAS.CA
From kalofagas.ca
10 BEST SIMPLE STUFFED PEPPERS WITH RICE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love