STUFFED MINI PEPPERS
Provided by Alex Guarnaschelli
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it's like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool.
- Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.
- Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife).
- Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.
MINI STUFFED PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
- In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
- In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
GARLIC AND HERB STUFFED MINI PEPPERS
These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
- In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
- In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
- Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g
CLASSIC RICE & BEEF STUFFED BELL PEPPERS
This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.
Provided by Heather Lazar
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
- Add 1 tablespoon salt and bell peppers.
- Cook until peppers just begin to soften, about 3 minutes.
- Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
- Return water to boil; add rice and boil until tender, about 13 minutes.
- Drain rice and transfer to large bowl; set aside.
- Adjust oven rack to middle position and heat oven to 350°F.
- Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
- Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
- Stir in garlic and cook until fragrant about 30 seconds.
- Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
- Stir together ketchup and reserved tomato juice in small bowl.
- Place peppers cut side up in 9 inch square baking dish.
- Using soup spoon, divide filling evenly among peppers.
- Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
- Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9
VEGETARIAN STUFFED BELL PEPPERS
I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!
Provided by Mortadella1985
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 1.start by cooking the rice with the vegetable stock, and set that aside.
- 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
- 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
- 3.Sautee the veggies till there at a soft stage.
- 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
- 5.Turn heat up to medium and mix everything together really well.
- 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
- 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
- 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
- 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
- Bake for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2
MINI BELL PEPPER POPPERS WITH BACON
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
- Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
- Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
- Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
- Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.
HERBED CHEESE-STUFFED BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them - these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
- 2. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns, top with lettuce and tomato. Cover with the top buns and serve.
HERB BUTTER-STUFFED BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 11
Steps:
- Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
- Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
- Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
- Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.
HERBED FETA STUFFED MINI BELL PEPPERS
I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked.
Provided by Julesong
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
- Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
- Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
- Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
- Preheat oven to 350 degrees F.
- Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
- When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
- Serve and enjoy!
TRADITIONAL STUFFED BELL PEPPERS
Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.
Provided by mammamia 2
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 bell peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
- Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
- Brown ground beef with onions and garlic.
- Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
- Stuff peppers.
- Bake 350 for 45 minutes.
Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1
STUFFED BELL PEPPERS (VEGETARIAN OR BEEF)
This is a nice meal idea on a cold day. You can use any color peppers. Using one of each color looks the nicest but many people prefer red for the taste. It doesn't take too much time to prepare and I like that you can pop it in the oven awhile before eating. After the hurried production of a dinner, it's nice to sip some wine and watch TV while waiting for the oven timer. Variation: You can omit the rice in the stuffing and serve it on the side instead.
Provided by Jess March
Categories Peppers
Time 55m
Yield 6 stuffed peppers, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C (375°F).
- Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling.
- Before starting the filling, it's a good time to start boiling water and let the rice cook while you are doing the next step.
- In a deep frying pan, sauté the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly).
- While they are sautéing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it's very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat.
- Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you're using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more.
- Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.
HERBED STUFFED GREEN PEPPERS
This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor-no need for salt. "I like to serve these peppers with green salad, French bread and fresh fruit," says Bea.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. , In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. , Stuff into peppers and place in a baking pan. Bake at 350° for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.
Nutrition Facts : Calories 267 calories, Fat 10g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 483mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
COTTAGE CHEESE-STUFFED MINI PEPPERS
Make the most out of your end-of-summer produce with these Cottage Cheese-Stuffed Mini Peppers! Colorful mini sweet peppers get stuffed with a mixture of cheese, fresh basil and more in this delicious recipe for Cottage Cheese-Stuffed Mini Peppers.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 4 stuffed pepper halves each
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place peppers, cut sides up, on baking sheet.
- Mix all remaining ingredients except shredded cheese until blended; spoon into pepper shells.
- Top with shredded cheese.
- Broil, 4 inches from heat, 2 to 4 min. or until cheese is hot and bubbly, and golden brown.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.6647 g, Sugar 0 g, Protein 4 g
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