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
POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPERS AND CHORIZO TOPPED WITH ROASTED TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- To make the tomato sauce: Preheat oven to 475 degrees F.
- Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper.
- Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.
- Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm.
- To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside.
- To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside.
- To stuff and crust the fish: Preheat oven to 375 degrees F.
- Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets.
- Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.
- Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
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
HOMESTYLE STUFFED PEPPERS
An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!
Provided by Jillian
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Cook the peppers in boiling water until softened, 4 to 5 minutes.
- Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
- Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
- Preheat oven to 350 degrees F (175 degrees C).
- Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
- Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
- Combine tomato sauce and white vinegar in a bowl.
- Pour tomato mixture over stuffed peppers.
- Top with 2 tablespoons grated Parmesan cheese.
- Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 38.6 g, Cholesterol 164.5 mg, Fat 25.5 g, Fiber 5.8 g, Protein 43.4 g, SaturatedFat 10.1 g, Sodium 1509.9 mg, Sugar 12.2 g
STUFFED PEPPERS 101
Green, red or yellow, orange, any bell peppers O.K purple too will work, stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal perfect for a weeknight dinners. I like using red, orange peppers! They add a sweetness that is delicious.
Provided by CHEF GRPA
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- 2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- 3. Preheat the oven to 350*F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
- My Note: I play with the recipe some. I halved the peppers (lengthwise), sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?), and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well. * Using a can of diced tomatoes with jalepeno peppers adds just the right amount of kick to these! **You can also use 1/2 beef & 1/2 3-7% lean ground turkey to reduce fat content -- tastes the same!
- I'll definitely make this again. I used ground turkey instead of beef, and a can of petite diced tomatoes w/ liquid instead of whole toms. Used Arborio rice as that's what I had in the pantry. Added minced garlic to the meat mixture. I substituted 1/2°C of beef broth instead of plain water. Used 1 can of tomato soup & 1 sm. can of tomato sauce w/ a TBS or two of Spaghetti Sauce Seasoning. Excellent, healthy, and much better than the stuffed peppers. I think that par-boiling the peppers before stuffing them was key to the texture and flavor.
Nutrition Facts : Calories 397.7, Fat 18.6, SaturatedFat 8.7, Cholesterol 71.2, Sodium 672.7, Carbohydrate 36, Fiber 4.3, Sugar 13.3, Protein 23.1
ROASTED STUFFED BELL PEPPERS
These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To Roast Peppers:.
- Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
- When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
- Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
- Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
Categories Onion Pepper Tomato Appetizer Side Roast Quick & Easy Basil Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and lightly oil a large shallow baking pan.
- Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
More about "stuffed roasted yellow peppers or red peppers in tomato sauce food"
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES ...
From yummly.com
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN …
From nytimes.com
Estimated Reading Time 2 minsPublished 2013-10-11
- 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.
- 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.
- 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.
- 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.
- Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.
CLASSIC STUFFED PEPPERS WITH TOMATO SAUCE: HEARTY & TASTY ...
From thekitchenprescription.com
Cuisine AmericanCategory DinnersServings 2-3Total Time 1 hr 25 mins
STUFFED PEPPERS - WIKIPEDIA
From en.wikipedia.org
STUFFED PEPPERS | ERIE GROWN
From www3.erie.gov
STUFFED PEPPERS IN TOMATO BASIL SAUCE - COOKING MELANGERY
From melangery.com
STUFFED PEPPERS WITH RED RICE AND TOMATO SAUCE ...
From vegsoc.org
TOMATO SAUCE WITH PEPPERS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED PEPPERS NO TOMATO SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
TACO STUFFED PEPPERS | ENCHARTED COOK
From enchartedcook.com
SERBIAN-STYLE STUFFED RED BELL PEPPERS RECIPE BY CAROLYN ...
From thedailymeal.com
10 BEST STUFFED YELLOW BELL PEPPERS RECIPES | YUMMLY
From yummly.com
TURKEY STUFFING WITH RED PEPPERS - ALL INFORMATION ABOUT ...
From therecipes.info
STUFFED BELL PEPPERS WITH TOMATO SAUCE - EAT SMARTER USA
From eatsmarter.com
BEST STUFFED BELL PEPPERS RECIPE WITH GROUND BEEF ...
From foodiecrush.com
STUFFED PEPPERS WITH GROUND BEEF AND RICE AND TOMATO SAUCE ...
From sauceproclub.com
STUFFED ROASTED RED PEPPERS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED ROUND YELLOW ZUCCHINI WITH RED BELL PEPPER SAUCE ...
From vegalicious.recipes
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO ...
From pinterest.com
HOW TO MAKE SAUCE FOR STUFFED PEPPERS | FAMILY CUISINE
From familycuisine.net
VEAL-STUFFED BELL PEPPERS IN CHERRY TOMATO SAUCE | RICARDO
From ricardocuisine.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY STUFFED PEPPERS WITH CREAMY TOMATO SAUCE [LOW-FODMAP ...
From feastinthyme.com
STUFFED RED BELL PEPPERS RECIPE | EPICURIOUS
From epicurious.com
ITALIAN VEGAN STUFFED PEPPERS WITH RISOTTO - THIS HEALTHY ...
From thishealthykitchen.com
STUFFED PEPPERS WITH FRESH TOMATO SAUCE - CUESA
From cuesa.org
VEGETARIAN RED STUFFED BELL PEPPERS : OPTIMAL RESOLUTION ...
From recipeschoice.com
STUFFED PEPPERS RECIPE WITHOUT TOMATOES - OUR LITTLE HOMESTEAD
From ourlittlehomestead.org
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO ...
From mastercook.com
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO ...
From tfrecipes.com
THE BEST WINE PAIRINGS FOR PEPPERS | MATCHING FOOD & WINE
From matchingfoodandwine.com
KETO STUFFED PEPPERS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
EASY STUFFED PEPPER RECIPES WITH YELLOW PEPPERS - COOKEATSHARE
From cookeatshare.com
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES ...
From yummly.co.uk
ROMANIAN STUFFED PEPPERS (ARDEI UMPLUTI) - JO COOKS
From jocooks.com
STUFFED BELL PEPPERS IN SPICY TOMATO SAUCE - KETO MEALS ...
From ketomealsandrecipes.com
STUFFED GREEN YELLOW AND RED PEPPERS RECIPES
From tfrecipes.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
STUFFED BELL PEPPERS IN TOMATO SAUCE
From saveur.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