HERB-STUFFED RED PEPPERS
"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.
STUFFED PEPPERS
Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese
Provided by Cassie Best
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
- Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
- When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
Nutrition Facts : Calories 485 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
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!
BEST STUFFED PEPPERS + MEAL PREP TIPS
Stuffed peppers are no doubt a family favorite. They're filling, healthy, easily customizable, and make for a delicious leftovers and meal prep. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing.
- In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.
- Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
- Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted.
- Remove the bell peppers from the oven and use tongs to flip them over.
- Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft.
- Top with fresh parsley and serve.
Nutrition Facts : Calories 328 kcal, Carbohydrate 20 g, Protein 20 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 115 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
- Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
- Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
ROASTED STUFFED RED PEPPERS
Provided by Pilar Viladas
Categories appetizer, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
- Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
- Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
- Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams
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
Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.
Provided by Jennifer Segal
Categories Dinner
Time 1h15m
Yield 4 to 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
- Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
- Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
- Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
- Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
- Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.
Nutrition Facts : ServingSize One 1/2 pepper, Calories 381, Fat 24 g, Carbohydrate 17 g, Protein 24 g, SaturatedFat 9 g, Sugar 6 g, Fiber 3 g, Sodium 646 mg, Cholesterol 74 mg
INA GARTEN STUFFED PEPPERS
Stuffed Peppers in the Style of Ina Garten, This dish, as prepared by Ina Garten, is delicious. So, in this article, I'll show you how to prepare stuffed peppers in the style of Ina Garten. If this is your first time making stuffed peppers or you are just learning how to cook, don't worry; if you follow the steps carefully, you will have perfectly cooked peppers every time.
Provided by Imen Dridi
Categories Dinner
Time 1h50m
Number Of Ingredients 13
Steps:
- The peppers should stand upright, If Not, place them on a cutting board, and trim about 1/8-inch off the bottoms to even them out so they can stand without falling over.
- Cut the top of each pepper about 1/2 inch or a little bit more.
- Remove and discard the stems, then chop all the remaining flesh from the tops.
- Scoop out the seeds and as much of the membranes as you can.
- Now, Place the peppers in a large microwave-safe bowl with a cup of water.
- Cover with plastic wrap and heat the microwave on high power for about 10 minutes.
- Carefully uncover and let them sit until ready to stuff.
- Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
- Spread the beef in an even layer and cook undisturbed until lightly browned, it will take about 3 to 5 minutes.
- Keep stir and fry, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over 6 to 8 minutes.
- Once the beef is cooked well, Transfer it to a large bowl.
- In the same frying pan, reduce the heat to medium and heat the remaining 1 tablespoon of olive oil, and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
- Cook and stir occasionally, until tender but not browned, about 10 to 12 minutes.
- Add the tomatoes and keep cooking and stir occasionally, until falling apart and much of the liquid has evaporated, it takes about 10 minutes.
- Add the tomato paste and cook, stirring constantly until brick red-colored, about 2 minutes.
- Stir in the vinegar and cook until the mixture is reduced, very thick, and if you will use wine so until no smell of alcohol remains 6 to 8 minutes.
- Add the broth and bring to a boil then transfer to the bowl with the beef.
- Stir in the rice until completely combined. (The mixture will be a little bit wet.)
- Now, Season with salt and pepper.
- Preheat the oven to 450 degrees F.
- Place the peppers cut-side up in a baking pan then put the filling into the peppers, gently pressing it in with the back of a spoon.
- make sure you don't overstuff and split the sides of the peppers. Bake for 15 minutes, then top with the cheese and continue baking until the filling is heated through and the cheese is melted and browned in spots, about 10 to 12 minutes.
- Serve it hot with your favorite side dish.
Nutrition Facts : Calories 300 cal
STUFFED RED PEPPERS
Stuffed Red Peppers are a complete meal with rice and beef stuffed into a roasted pepper.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 °F.
- Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
- Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
STUFFED PEPPERS
These protein-packed stuffed peppers make a filling vegetarian meal. If you don't like goats' cheese these they also work well with feta. With a GI of 41 this meal is high protein, low GI and provides 373 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
- Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
- Spray a frying pan with cooking spray and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
- Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
- Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
- Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
Nutrition Facts : Calories 373kcal
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3.3/5 Total Time 40 minsCategory MainsCalories 394 per serving
- 1 Preheat oven to 200°C. Line an oven dish with baking paper. Cut tops off capsicums (keep these aside) and remove ribs and seeds from inside. Cook quinoa according to packet instructions.
- 2 Spray a pan with oil and set over medium heat. Add onion and garlic and cook for 5 minutes. Add courgettes, tomatoes and spices and cook, stirring, for 2 minutes. Add lentils and spinach. Cook until leaves are wilted. Combine lentil mixture and quinoa.
- 3 Fill capsicums with mixture. Place on oven dish along with capsicum tops. Bake in the oven for 10 minutes. Remove from oven and add equal amounts of cheese, then cook another 5 minutes, until cheese is melted.
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4/5 (2)Total Time 43 minsServings 6Calories 216 per serving
- Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let them cool. When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.
- Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°.
- In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
- Line a baking sheet with aluminum foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. Bake on the center rack for about 8 minutes. Serve immediately.
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4/5 (56)Servings 6
- Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
- Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes.
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- Light/preheat a barbecue with a lid, then make the filling. Put the couscous in a bowl, pour over the stock, cover the bowl and leave for 5 minutes. Fluff up the couscous with a fork and season to taste. Stir the remaining filling ingredients into the couscous and set aside.
- Brush the peppers with oil and place, cut-side down, on the barbecue for 5 minutes, then turn over and fill with the couscous mixture.
STUFFED ROASTED RED PEPPERS RECIPE - HEALTH.COM
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Servings 6Calories 216 per servingTotal Time 43 mins
- Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let them cool. When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.
- Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°.
- In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
- Line a baking sheet with aluminum foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. Bake on the center rack for about 8 minutes. Serve immediately.
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- 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.
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