The Kitchen Divas Energy Boosting Stuffed Bell Peppers Food

THE KITCHEN DIVA'S ENERGY-BOOSTING STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375.
• Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
• Remove the white pithy ribs near stern and down length of inside.
• Place the peppers in a shallow 13x9 inch baking dish.
• Drizzle the peppers with 1 tablespoon of the oil.
• Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
• Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
• Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
• Add the sausage to the skillet.
• Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
• Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
• Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
• Carefully fill the pepper halves with the turkey mixture.
• Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
• Remove foil, and sprinkle the cheese over the top of the peppers.
• Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
• Top the peppers with a heaping tablespoon of the yogurt.
• Place slices of the avocado on top of each pepper.
• Sprinkle with the basil.
• Serve immediately.

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 180C degrees.
• Cut peppers in half lengthways, and remove all the seeds and white membrane.
• Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
• Heat the oil in a frying pan and cook onion until soft.
• Add garlic and cook one more minute.
• Add onion and garlic to the rice, along with all the remaining ingredients.
• Mix everything together well, and season with salt and pepper.
• Spoon the rice mixture into the pepper shells, and place them on an oven tray.
• Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
• (Can be made with other coloured peppers).

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Wash and core the peppers; remove seeds; set aside.
• Heat olive oil in skillet.
• Add crushed tomatoes, garlic and basil.
• Once mixture begins to bubble, cook low and simmer 5-7 minutes.
• In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
• Stuff each pepper with the meat mixture.
• Place peppers in a roaster which has been coated with non-stick cooking spray.
• Pour cooked tomato sauce over peppers.
• Cover and bake 45-50 minutes, or until peppers are crisp/tender.

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
• Drain if necessary.
• Set aside. Cut peppers in half.
• Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
• Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
• Heat oil in small skillet. Add onion, celery, and sunflower seeds.
• Saute until onion is tender.
• Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
• Put about 1/3 cup hot water in bottom of dish.
• (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

SPRING COUSCOUS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
• In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
• Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
• In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
• Garnish with fresh mint or basil.