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
STUFFED PEPPERS MOLE
The original recipe came from Better Homes and Garden with a few adjustments on my part. I love the flavor of poblano peppers, however you can use sweet green peppers if preferred. QETH . . .Quick, Easy, Tasty and Healthy!
Provided by Galley Wench
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using poblanos:.
- Preheat broiler.
- Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
- Place in zip-lock bag, seal.
- Let stand for 15 minutes.
- Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
- Using sweet green peppers:.
- Remove tops and removed membranes and seeds.
- In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
- Remove from water and drain, cut sides down, on paper towels.
- Prepare Filling:.
- Preheat Oven to 350 degrees.
- In a sacepan combine, rice, beef, corn, mole sauce and water.
- Cook uncovered over medium heat until heated through, stirring frequently.
- Remove from heat; stir in 1/2 cup cheese.
- Place peppers, cut side up, in baking dish.
- Sprinkle with salt and pepper.
- Spoon filling into peppers.
- Sprinkle with additional cheese.
- Bake for 20 minutes until cheese melts.
- Sprinkle with cilantro.
Nutrition Facts : Calories 170.6, Fat 9.8, SaturatedFat 4.6, Cholesterol 22.2, Sodium 445.9, Carbohydrate 14.9, Fiber 4.7, Sugar 0.1, Protein 8.3
STUFFED RED PEPPERS WITH MOLE SAUCE
Steps:
- Cut red peppers in half lengthwise and broil for 7-10 minutes until skin turns black. Let cool and then remove outer skins. Meanwhile, prepare rice via package directions. Preheat oven to 400. Prepare Mole sauce to package direction. (Heat on stove and stir in vegetarian broth). Once rice is done, mix with pine nuts and raisins. Put peppers in a square or rectangle casserole dish and fill with rice mixture. Cover with Mole sauce and heat throroughly in oven for about 10 minutes. Sprinkle cheese on top of mole sauce and serve.
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 8
Steps:
- Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
- Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
- Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
- Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams
UNCLE TIM'S MOLE SAUCE
A spicy chocolate, pepper, and tomato sauce in the spirit of the Mexican favorite most everyone has had somewhere in time. Serve with roasted meat and rice.
Provided by uncletim
Categories Mole Sauce
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.n
- Cut the peppers in half from top to bottom. Place the peppers cut-sides down onto the prepared baking sheet.n
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard excess blackened skin and stems. Tear peppers with your hands and place in a bowl.n
- Cut the top off of each tomato around the stem. Scoop seeds and pulp out of each tomato and squeeze into a bowl to create a thick tomato 'juice'. Chop tomatoes and place in a separate bowl.n
- Heat corn oil and olive oil together in a large pot over medium heat. Cook and stir black pepper, paprika, cloves, cinnamon, and cayenne pepper in hot oil until fragrant, about 30 seconds.n
- Stir onion and garlic into hot spiced oil; cook and stir until onion is softened, about 5 minutes. Pour tomato 'juice' into the pot and bring mixture to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add chopped tomatoes, chicken broth, raisins, and brown sugar. Bring to a simmer.n
- Reduce heat to low and add the chocolate; stir until chocolate melts. Add roasted peppers and stir. Bring sauce to a simmer and cook until flavors blend, at least 1 hour.n
- Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return sauce to the pot and season with salt.n
Nutrition Facts : Calories 138.3 calories, Carbohydrate 23.3 g, Cholesterol 0.6 mg, Fat 5.1 g, Fiber 3.5 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 130.1 mg, Sugar 16.9 g
CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE
My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide.
Provided by kevin
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
- Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
- Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
- Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g
MAKEOVER SAUSAGE-STUFFED PEPPERS
I started preparing stuffed peppers only because my husband loves them so much. I was surprised to discover how much I enjoyed them, too. I prefer yellow or red bell peppers for mine, since they have a sweeter, milder flavor than green. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers., In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray., Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 359 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 621mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
More about "stuffed red peppers with mole sauce food"
HOLY MOLE PEPPER GUIDE: HEAT, FLAVOR, USES
From pepperscale.com
MOLE SAUCE: A GUIDE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHICKEN-STUFFED PEPPER WITH MOLE VERDE | CUISINE …
From greatchefs.com
10 BEST STUFFED PEPPERS TOMATO SAUCE RECIPES | YUMMLY
From yummly.com
STUFFED GREEN PEPPERS WITH MOLE NEGRO SAUCE - BAKE …
From bake-street.com
QUINOA-STUFFED POBLANOS WITH MOLE SAUCE & GREEN …
From blueapron.com
STUFFED POBLANO PEPPERS - SAVOR THE BEST
From savorthebest.com
CHILI RECIPES WITH MOLE SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEXICAN STUFFED POBLANO PEPPERS (KETO) - LOW CARB MAVEN
From lowcarbmaven.com
STUFFED PEPPERS MOLE (KITCHENPC)
From kitchenpc.com
STUFFED POBLANO WITH MOLE NEGRO SAUCE
From pinterest.co.uk
STUFFED PEPPERS MOLE - PLAIN.RECIPES
From plain.recipes
STUFFED PEPPERS MOLE - CHAMPSDIET.COM
BAKED CHILES RELLENOS WITH MOLE SAUCE – SAUCY LIPS FOODS
From saucylipsfoods.com
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED POBLANO PEPPERS WITH EASY MOLE SAUCE
From milfordspice.com
POLENTA AND PINE NUT STUFFED RED PEPPERS WITH MOLE RECIPE
From cookeatshare.com
SOUTHWESTERN STUFFED RED BELL PEPPERS WITH AN ATTITUDE
From fieryfoodscentral.com
PIN BY VALERIE SILVA ON RECIPES | MOLE SAUCE, STUFFED PEPPERS, MOLE
From pinterest.com
STUFFED PEPPERS WITH RED SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
20-MINUTE MOLE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
STUFFED PEPPERS MOLE ON BAKESPACE.COM
From bakespace.com
STUFFED RED PEPPERS – ANGUS & OINK
From angusandoink.com
STUFFED POBLANO WITH MOLE - PIQUANT POST | RECIPE | MEXICAN FOOD ...
From pinterest.com
STUFFED POBLANO WITH MOLE - PIQUANT POST
From piquantpost.com
RECIPES > APPETIZERS > HOW TO MAKE STUFFED CHILES WITH OLIVE MOLE
From mobirecipe.com
ITALIAN RED PEPPER STUFFED WITH QUINOA TRICOLOR AND VEGETABLES
From bake-street.com
EASY PALEO RECIPE FOR STUFFED PEPPERS | PALEO NEWBIE
From paleonewbie.com
EASY STUFFED PEPPERS - PARADE: ENTERTAINMENT, RECIPES, HEALTH, LIFE ...
From parade.com
SLOW COOKER STUFFED PEPPERS - DAMN DELICIOUS
From damndelicious.net
10 BEST STUFFED SERRANO PEPPERS RECIPES | YUMMLY
From yummly.com
EASY STUFFED GREEN PEPPERS IN TOMATO SAUCE - COOKEATSHARE
From cookeatshare.com
WWW.NUTRITIONFOODTIPS.COM
ASTRAY RECIPES: STUFFED CHILES WITH OLIVE MOLE
From astray.com
BULGARIAN STUFFED RED PEPPERS WITH WHITE SAUCE - FOOD.COM
From food.com
STUFFED RED PEPPERS WITH MOLE SAUCE RECIPES
From tfrecipes.com
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