STUFFED PEPPERS
Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
- In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
- Remove from the oven and serve.
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
KETO STUFFED BELL PEPPERS
If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.
Provided by Edible Times
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
- Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
- While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
- Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
- Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
- Roast in the preheated oven until peppers are soft, 25 to 35 minutes.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g
More about "stuffed peppers with frozen cauliflower rice food"
CAULIFLOWER RICE-STUFFED PEPPERS - EATINGWELL
From eatingwell.com
5/5 (11)Calories 374 per serving
- Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside.
- Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.
- Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
CAULIFLOWER RICE STUFFED PEPPERS - THE COOKFUL
From thecookful.com
5/5 (1)Category EntréeAuthor Tawnie KrollCalories 303 per serving
- Heat olive oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally until softened, about 3-4 minutes. Add in shredded chicken, salt, oregano, pepper and garlic. Stir to combine. Then stir in cauliflower rice and can of tomato sauce.
- Slice off the tops of each bell pepper, about 1/2 inch. Remove the seeds and membrane. Pepper should be able to stand up straight, if not – cut a thin slice off of the bottom (see how to keep peppers standing here).
- Stuff bell peppers with cauliflower mixture and place in a 9×13 inch baking dish. Bake until peppers and cauliflower are soft, about 30 minutes. Add cheese on top and bake for another 3-5 minutes. Enjoy immediately.
CAULIFLOWER RICE STUFFED PEPPERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (40)Total Time 1 hrCategory Entree, SideCalories 207 per serving
- Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.
- Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
KETO STUFFED PEPPERS WITH CAULIFLOWER RICE RECIPE
From cookinglsl.com
VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE - SHE …
From shelikesfood.com
LOW CARB STUFFED PEPPERS WITH CAULIFLOWER RICE - ANDIE …
From andiemitchell.com
CAULIFLOWER RICE STUFFED PEPPERS RECIPE - A LOW-CARB …
From premeditatedleftovers.com
CLASSIC STUFFED PEPPERS - JUST LIKE MOM'S - THECOOKFUL
From thecookful.com
BEEF AND CAULIFLOWER RICE-STUFFED PEPPERS RECIPE - COOKS VENTURE
From cooksventure.com
STUFFED BELL PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEESY CAULIFLOWER RICE STUFFED PEPPERS [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
STUFFED PEPPERS - THE COOKIE ROOKIE®
From thecookierookie.com
KETO STUFFED BELL PEPPERS WITH CAULIFLOWER RICE RECIPES
From findsimplyrecipes.com
CAULIFLOWER RICE STUFFED PEPPERS - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE RECIPES
From wikifoodhub.com
STUFFED RAINBOW COLORED PEPPERS WITH CAULIFLOWER RICE AND ITALIAN ...
From prouditaliancook.com
KETO STUFFED PEPPERS WITH SAUSAGE & CAULIFLOWER RICE
From foodtalkdaily.com
EASY DECONSTRUCTED STUFFED PEPPERS (ONE POT!)
From thebalancednutritionist.com
THE 18 BEST STUFFED PEPPER RECIPES - THE SPRUCE EATS
From thespruceeats.com
STUFFED POBLANO PEPPERS - TASTE OF THE FRONTIER
From kleinworthco.com
LOW CARB STUFFED PEPPER SOUP - VICTORIOUS LIVING
From shelleylangelaar.com
CAULIFLOWER RICE STUFFED PEPPERS - HUNGRY HAPPENS
From hungryhappens.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love