Spinach And Meat Stuffed Peppers Food

STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE

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 MEAT STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350. Cook tomato sauce, parsley, red pepper flakes and 1/3 of the garlic in a medium saucepan over med-hi heat until boiling. Reduce heat; simmer 10-15 min. Set aside. 2. Cook onion and remaining garlic in 1 Tbsp hot oil in a large nonstick skillet over med-hi heat, stirring often, 2-3 minutes until onions begin to turn golden. Add both meats and cook 6-8 minutes until all pink is gone. Drain feel and set aside. 3. Wipe skillet clean with a paper towel. Cook spinach in 1 Tbsp hot oil over low heat until wilted. Remove from heat. Stir in 1/2 cup cheese, basil, and reserved meat and sauce mixtures. 4. Cut peppers in half lengthwise; discard seeds and membranes. Drizzle with remaining EVOO evenly inside peppers. Salt and pepper to taste. Spoon meat mixture evenly into peppers and place in lightly greased baking dish. 5. Bake, covered for 30 minutes. Uncover and sprinkle with remaining 1/4 cup cheese. Bake for 10 minutes. Remove from oven and let stand for 5 minutes before serving.

PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
• Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
• Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
• Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
• Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

FETA STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.