SOUTHWESTERN STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over high heat.
- Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
- To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
- Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
- Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
- Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWEST STUFFED PEPPERS
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts :
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
" SOUTH BEACH" STUFFED BELL PEPPERS
This is a recipe I made up when I was in Phase 1 of the South Beach Diet. My kids have begun to request it for supper!
Provided by LaurietheLibrarian
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the peppers, cut the tops off, and place in oiled glass dish.
- Cover and microwave the peppers for 5 minutes.
- Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
- Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
- Stuff the peppers and top with cheese.
- Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
- Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.
Nutrition Facts : Calories 287.9, Fat 12.8, SaturatedFat 4.6, Cholesterol 87.4, Sodium 266.9, Carbohydrate 17.5, Fiber 4.9, Sugar 9.5, Protein 28.2
HEALTHY UN-STUFFED PEPPER SOUP (SOUTH BEACH FRIENDLY)
This is one of my all time favorite soups! It's thick and hearty similar to a chili, but has the same flavor as traditional stuffed peppers! Using extra-lean ground beef, 98% fat free beef broth, and brown rice make this recipe surprisingly healthy. It's very easy to make and also freezes well. Serve up with some crusty bread and you have a one pot dinner.
Provided by MariaMiller
Categories One Dish Meal
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in a large pot. Drain off fat after it is cooked.
- Add diced peppers and onions to pot.
- Pour in tomato soup, beef broth, and diced tomatoes.
- Bring to a boil then reduce heat and simmer.
- Add brown rice, cook until peppers and onions reach desired tenderness and soup thickens.
Nutrition Facts : Calories 183.7, Fat 4.2, SaturatedFat 1.7, Cholesterol 42.2, Sodium 287.3, Carbohydrate 20, Fiber 3.3, Sugar 9.1, Protein 17.4
SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS
Make and share this South Beach Diet Spicy Grilled Fish and Peppers recipe from Food.com.
Provided by Celeste
Categories Whitefish
Time 34m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
- Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
- Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 160.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 80, Sodium 540, Carbohydrate 6.2, Fiber 1.6, Sugar 4.5, Protein 22.4
SOUTH BEACH SOUTHWESTERN STUFFED PEPPERS
Make and share this South Beach Southwestern Stuffed Peppers recipe from Food.com.
Provided by Abiner Smoothie
Categories Poultry
Time 1h10m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In large frying pan, brown turkey well and. Push ground beef to the side, add olive oil saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.
- While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottoms so peppers are flat on the bottom and will stand up.
- When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
- Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Uncover, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.
Nutrition Facts : Calories 568.1, Fat 22.7, SaturatedFat 9.6, Cholesterol 116.8, Sodium 991.3, Carbohydrate 56, Fiber 11.3, Sugar 10.1, Protein 37.3
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