RICE-STUFFED RED PEPPER
Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS
This recipe comes from Jere and Emilee Gettle, who own an heirloom seed business. I prefer to use red, orange or yellow peppers instead of green. Omit the seeds from the jalapeno if you prefer. Featured in Food and Wine, 8/11
Provided by duonyte
Categories Long Grain Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water to a boil.
- Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
- Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
- In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
- Add the shallots and garlic, season with salt, and cook over medium heat until softened.
- Add the rice and cook, stirring, until toasted, about 4 minutes.
- Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
- Meanwhile, preheat the oven to 350 deg.
- In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
- Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
- Add the spinach and cook until wilted, about 1 minute.
- In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
- Stuff the peppers and place in a shallow glass or ceramic baking dish.
- Cover with foil and bake until the rice is heated through, about 45 minutes.
- Garnish with additional whole Thai basil leaves, if desired.
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
STUFFED BELL PEPPERS WITH RICE AND VEGGIES
An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.
Provided by Boomette
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
- In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
- Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.
Nutrition Facts : Calories 458.9, Fat 12, SaturatedFat 5.6, Cholesterol 29.2, Sodium 535.7, Carbohydrate 70, Fiber 7.5, Sugar 9.4, Protein 20.2
RED BELL PEPPERS FILLED WITH CURRIED RICE
Can be prepared in 45 minutes or less.
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- In a heavy saucepan combine the rice, 1 1/2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed and the rice is tender. In a kettle of boiling salted water blanch the bell pepper halves for 4 minutes, plunge them into a bowl of ice and cold water to stop the cooking, and let them drain well on paper towels.
- In a skillet cook the almonds in the butter over moderate heat, stirring occasionally, until they begin to turn golden, add the curry powder, and cook the mixture, stirring, for 30 seconds. Add the raisins, the scallions, and 1/2 cup water and cook the mixture, stirring occasionally, until the liquid is reduced to about 1/3 cup. In a bowl combine well the rice, the almond mixture, the cayenne, and salt to taste, divide the mixture among the bell pepper halves, and serve the bell peppers at room temperature.
CURRIED RICE WITH CAULIFLOWER, BELL PEPPER, AND GREEN ONIONS
Categories Onion Pepper Rice Vegetable Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Curry Cauliflower Pea Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.
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- Bring a pot of water to a boil. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems. Boil the hollowed out peppers until just tender, 4 minutes. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
- In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 3 minutes. Add the rice and cook, stirring, until toasted, 4 minutes. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
- Meanwhile, preheat the oven to 350°. In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer. Add the spinach and cook, stirring, until wilted, 1 minute.
- Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt. Fill the peppers with the rice mixture and set them in a shallow glass or ceramic baking dish. Cover with foil and bake for about 45 minutes, until the rice filling is heated through. Garnish with basil leaves and serve.
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