ANCHOVY CRUMB STUFFED PEPPERS
Tender pepper wedges are topped with a tasty crumb mixture in this typical appetizer.
Provided by Deborah Mele
Categories Antipasti - Vegetables
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Cut the peppers into quarters, and remove the seeds and membranes.
- Lay the peppers cut side up on a baking sheet, and bake for 15 minutes.
- While the peppers are baking, add the anchovies, olives, capers, garlic, parsley, and almonds into the bowl of a food processor and pulse until finely chopped.
- Season with salt, pepper, and the red chili if using.
- Drizzle in about 3/4 cup of olive oil, and pulse until blended.
- Place the breadcrumbs in a small bowl, and add about 1/3 to 1/2 of a cup of the anchovy mixture and stir to mix well. (Keep the rest of the anchovy sauce for another use)
- Remove the peppers from the oven and sprinkle the crumb mixture on top of each pepper.
- Return to the oven for another 10 to 15 minutes.
- Cool to room temperature before serving.
Nutrition Facts : Calories 199 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 wedges, Sodium 394 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, 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. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to 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 browned in spots, 10 to 12 minutes.
SAVOURY ANCHOVY STUFFED BELL PEPPERS
Make and share this Savoury Anchovy Stuffed Bell Peppers recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 350°F.
- Place the pepper halves in a lightly oiled ovenproof dish.
- Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
- Spoon the filling into the peppers.
- Bake for 30-35 minutes until the peppers are cooked.
- Garnish with a few basil leaves.
- Serve one red and one yellow half to each person.
SAVORY STUFFED BELL PEPPERS
The meat filling is very flavorful, with ketchup giving it sweetness and complexity. Instead of peppers, you can make porcupine meatballs or stuffed tomatoes.
Provided by Anya4405
Categories One Dish Meal
Time 2h10m
Yield 12 stuffed pepper halves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour boiling water over rice and soak the rice for 30 minutes (or longer).
- Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
- Stuff the pepper halves with the mixture.
- Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
- Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).
SAVORY STUFFED BELL PEPPERS
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks,
Provided by Lindsey Lawrence
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Place cut and seeded peppers in boiling water for five minutes.
- Run under cool water to stop the cooking process and set aside.
- In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
- Add Gimmie Lean or other soy product and cook 5 minutes.
- Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
- Add rice and spices and cook another 5 minutes.
- Add wine and cook five more minutes.
- Keep mixture on low heat until you are ready to stuff the peppers.
- In the meantime, heat the sauce.
- Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
- Cook on medium heat for about 10 minute.
- Now you are ready to stuff the peppers!
- Be creative!
- Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
- Pour tomato sauce on each pepper and serve!
Nutrition Facts : Calories 258.7, Fat 1.6, SaturatedFat 0.3, Sodium 590.1, Carbohydrate 53.8, Fiber 3.9, Sugar 8.2, Protein 5.7
STUFFED BELL PEPPERS WITH A SAVOURY CASHEW SAUCE
Oh, this is just delcious! A vegetarian delight! I have found out that the Africans cook alot with peppers and frequently stuff them with rice and/or grains.
Provided by Sharon123
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat the oven to 400* F. Cut-the tops off the peppers and save. Remove the seeds. Simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. Use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
- Heat the remaining oil in a medium saucepan. Saute the onion and garlic for 4 minutes until softened. Add the rice and stir for 1 minute to coat with oil.
- Add the stock to the turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. Remove from the heat. Add the peas, tomatoes, olives and basil leaves. Stir to combine all the ingredients and season to taste.
- Spoon the mixture into the pepper bases and cover with the tops. Bake for 15-20 minutes, until the tops of the peppers are tender and golden.
- For the sauce:.
- Saute the onion in the olive oil until soft. Meanwhile blend well the ground cashew nuts, stock cube and water in a blender. Add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. Return the mixture to the blender and blend until smooth. Re-heat the sauce gently, adding more water if a thinner consistency is desired.
- This is good served with an Italian tomato salad and garlic bread.
Nutrition Facts : Calories 478.5, Fat 24.7, SaturatedFat 4.1, Sodium 202.3, Carbohydrate 59, Fiber 7.1, Sugar 11.7, Protein 10.1
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