STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
- Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
- Preheat broiler to high.
- Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
- Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
ROASTED BELL PEPPER HALVES STUFFED WITH BULGUR AND SPINACH
Categories Leafy Green Pepper Roast Low Fat Vegetarian Healthy Bon Appétit
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
- Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
- *Also called cracked wheat; available at natural foods stores and supermarkets.
ROASTED STUFFED BELL PEPPERS
These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To Roast Peppers:.
- Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
- When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
- Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
- Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
STUFFED ROASTED RED PEPPERS
A delicious partnership of smooth cream cheese, crunchy pine nuts, creamy risotto rice and sweet red peppers. Makes a simple appetizer for four or a filling main course for two.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
- Drizzle over the oil. Place on to a baking tray and roast in the oven for 20-25 minutes.
- Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
- Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
- Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.
Nutrition Facts : Calories 654.3, Fat 55, SaturatedFat 15.5, Cholesterol 54.6, Sodium 403.4, Carbohydrate 36, Fiber 5.4, Sugar 12.1, Protein 10.6
ROASTED RED PEPPERS STUFFED W/ SPINACH AND RICE RECIPE
Provided by VickiC223
Number Of Ingredients 15
Steps:
- 1-To prepare peppers, preheat oven to 400. Halve peppers lengthwise through the stem, leaving stems attached. Remove seeds. Lightly brush the peppers outside and inside w/ oil, sprinkle the insides w/ salt/pep. Place cut sides down on a baking pan and bake til peppers are just tender. 10-15 mins. Let cool slightly, turn cut side up. 2-To prepare filling, bring 2 C salted water to a boil in a large wide pan; stir in spinach, cover and cook til tender. (10 mins) Drain, rinse under cold water; squeeze dry. Finely chop. 3-Heat oil in a lg nonstick skillet over med heat. Add onion and chopped bell pepper; cook, stirring often, til onion is golden, 6-8 mins. Add garlic and cook, stirring for 30 secs. Stir in spinach; remove from heat and let cool slightly. Stir in orzo (cooked) parm cheese, 2 T pine nuts and lemon juice. Season w/ salt/pep. Divide filling among the pepper halves and sprinkle w/ remaining 2 T pine nuts. 4-Add 2 T water to a baking dish, cover the peppers w/ foil and bake til heated through. 15-20 mins. Uncover and bake for 5 mins more. Serve hot. *Cook orzo according to package directions *To toast pine nuts: heat a small dry skillet over med heat, add pine nuts and cook, stirring constantly, til golden and fragrant. Or bake on cookie sheet for 5 mins.
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ROASTED RED PEPPERS STUFFED WITH KALE & RICE - EATINGWELL
From eatingwell.com
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.
SPINACH AND RICE STUFFED BELL PEPPERS - WHOLE FOODS …
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Servings 4Calories 470 per servingTotal Time 50 mins
- Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level.
- Sprinkle peppers with 1/4 teaspoon salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.
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