FRESH CORN AND RED PEPPER TAMALES
Provided by Food Network
Yield 8 tamales
Number Of Ingredients 9
Steps:
- Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
- With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
- Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
- Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.
MOZZARELLA STUFFED SWEET MINI PEPPERS
Steps:
- Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with a spoon. Stuff the pepper with a basil leaf wrapped mozzarella stick. When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.
- Cook on grill, in oven, or under broiler: Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F). If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes. If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving.
Nutrition Facts : Calories 43 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 99 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 12 stuffed peppers, UnsaturatedFat 0 g
BARLEY-STUFFED PEPPERS
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before. You could even reinvigorate a container of rice from last night's Chinese or Indian takeout! For a carnivore's take on this dish, add a cup of browned ground meat in place of 1 cup of the cooked barley or other grain.
Categories Mushroom Pepper Kid-Friendly Dinner Mozzarella Barley Healthy HarperCollins Small Plates
Number Of Ingredients 11
Steps:
- Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
- Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
- Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
- In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
- After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
- Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
- Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
- Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
- Use a large spoon to divide the barley filling evenly among the pepper halves.
- Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
STUFFED RED PEPPERS
Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool., Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.
Nutrition Facts : Calories 278 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 666mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 7g protein.
STUFFED RED PEPPERS
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
- Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA
Make and share this Grilled Red Bell Peppers Stuffed With Mozzarella recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
- In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
- Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
- In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
- Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
- Remove tops and cut in half lengthwise.
Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4
More about "red peppers stuffed with corn and fresh mozzarella food"
MOZZARELLA-STUFFED PEPPADEW PEPPERS RECIPE (JUST 3 …
From thekitchn.com
CORN-STUFFED PEPPERS WITH FRESH MOZZARELLA CHEESE RECIPE - EAT …
From eatyourbooks.com
MOZZARELLA STUFFED PEPPERS - THE FAST 800
From thefast800.com
STUFFED PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
MOZZARELLA STUFFED PEPPERS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA - FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
MARINATED PEPPERS AND MOZZARELLA RECIPE | MYRECIPES
From myrecipes.com
RECIPE(TRIED): RED PEPPERS STUFFED WITH CORN AND FRESH …
From recipelink.com
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA RECIPE - EAT …
From eatyourbooks.com
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA
From recipenet.org
CAPRESE STUFFED PEPPERS | THE KITCHN
From thekitchn.com
STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA RECIPE …
From goodto.com
CORN AND CHEESE-STUFFED PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
GRILLED STUFFED PORTABELLA MUSHROOMS | FOODLAND ONTARIO
From ontario.ca
CORN-STUFFED PEPPERS WITH FRESH MOZZARELLA CHEESE
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