RICE AND KALE STUFFED PEPPERS
This delicious vegetarian entrée is made with sweet bell peppers stuffed with rice, tofu, artichoke hearts and kale.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
- Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
- Bake 25 to 30 minutes or until peppers begin to soften.
Nutrition Facts : ServingSize 1 Serving
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
SAUSAGE AND RICE STUFFED PEPPERS
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a large skillet,heat 1 teaspoon oil over medium-high.Add sausage and cook, breaking up meatwith a wooden spoon, until browned,5 minutes. With a slotted spoon, transfersausage to a medium bowl. Add 1 teaspoonoil to skillet along with zucchini,onion, and garlic. Season with saltand pepper and cook until vegetablesare tender, about 8 minutes.
- Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.
Nutrition Facts : Calories 462 g, Fat 7 g, Fiber 3 g, Protein 14 g, SaturatedFat 2 g
SAUTEED RICE WITH KALE
This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.
Provided by BramptonMommyof2
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g
RED PEPPERS STUFFED WITH KALE AND SAUSAGE
Red Peppers Stuffed With Sausage and Kale The Washington Post, September 21, 2011 • Course: Main Course • Features: Healthy Summary: By Joe Yonan, Food Editor of the Washington Post, 9/21/2001 "This is an economical way to serve a group, using a small amount of meat to season the stuffing of a hearty yet relatively lean dish... The stuffing mixture can be made, cooled and refrigerated in an airtight container for up to 5 days before making the dish." Substitute a soy sausage product to make it vegan. I find it fills five peppers better than six, but of course fruit size varies widely. I also like to add a little more rice than it calls for. I don't think I'd make the filling five days in advance, either; three would be the max as far as I'm concerned.
Provided by zeldaz51
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Have a baking dish at hand that's large and deep enough to hold 12 bell pepper halves.
- Strip the kale leaves from the stems, and save the stems for another use. Cut the kale into thin slices.
- In a large saucepan over medium heat, heat the oil until it starts to shimmer. Add the onion and garlic and cook, stirring occasionally, until the vegetables have started to soften, about 2 or 3 minutes. Add the sausage and kale and cook, stirring to break apart the meat, until the meat browns and is cooked through and the kale has thoroughly wilted, about 3 or 4 minutes. Use a spoon to break up any clumps of sausage.
- Add the rice and about ½ cup of the crushed tomatoes. Season with salt and pepper to taste. Add the water, bring to a boil, then reduce the heat until the liquid is barely bubbling around the edges. Cover and cook until the rice has absorbed the liquid and has plumped, about 18 to 20 minutes.
- Meanwhile, cut the peppers in half, starting close to the stem. Remove and discard the seeds and ribs, but leave the stems as intact as possible (for presentation).
- When the filling is ready, remove it from the heat and divide it equally among the cavities of the peppers, packing them loosely. Pour the remaining crushed tomatoes and their juices into the baking dish. Arrange the peppers, filled sides up, on top of the tomatoes. Cover with aluminum foil and bake until the peppers have softened, 45 minutes to 1 hour.
- Uncover; drizzle with the oil and sprinkle with the mint, if desired. Serve hot, with some of the tomatoes and juices from the pan.
Nutrition Facts : Calories 298.8, Fat 17.4, SaturatedFat 5, Cholesterol 28.9, Sodium 311.5, Carbohydrate 26.5, Fiber 5.2, Sugar 7.7, Protein 9.9
TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
- Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
- Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
- Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
- Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
- Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
- Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.
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ROASTED RED PEPPERS STUFFED WITH KALE & RICE - EATINGWELL
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5/5 (12)Total Time 1 hrCategory Healthy Vegetarian Kale RecipesCalories 176 per serving
- To prepare peppers: Preheat oven to 400 degrees F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
- To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
- Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
- Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
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Cuisine AmericanTotal Time 1 hrCategory DinnerCalories 176 per serving
- To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
- To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
- Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
- Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
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