SPANISH STUFFED PEPPERS
This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.
Provided by Galley Wench
Categories Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Spanish Rice (can be made in advance):.
- Sauté onion, garlic and pepper in vegetable oil until tender.
- Add rest of ingredients.
- Stir, cover and simmer for 35-40 minutes.
- Stuffed Peppers:.
- Spray casserole dish with non-stick spray.
- Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
- Mix together Spanish rice, beans and 1 cup cheese.
- Divide the rice/bean mixture between the poblano peppers.
- Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
- Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
- Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
SPANISH STUFFED PEPPERS
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Provided by Sarah Cook
Categories Main course, Side dish
Time 1h20m
Yield Serves 8 as a starter, or 4 as a lunch or light supper
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
- Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS
This is an easy dish to prepare and the flavor is wonderful. i usually serve it with a nice salad and the meal is complete. ENJOY!
Provided by polly salama
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- trim the top off of the peppers and take out the seeds.
- in large pot of boiling water add the peppers and cook for 20 minutes.
- Brown the ground beef and drain.
- prepare the spanish rice as directed on package.
- when the rice is finished,add it and the ground beef in a large bowl.
- combine the rest of the ingredients to the rice mixture.
- drain the green peppers and stuff with the rice mixture.
- in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
- you will have left over rice mixture.
- i usually freeze it for another time.
- it is also good as a side dish (not stuffed in peppers).
SPANISH-STYLE STUFFED BELL PEPPERS
Steps:
- Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
- In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.
BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS
Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.
Provided by SJBG2110
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to broil.
- Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
- While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
- While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
- When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
- Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
- Sprinkle remaining shredded cheese over the top of the stuffed peppers.
- Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
- Enjoy!
CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE
Provided by Marie T. Mora
Categories Chicken Tomato Bake Cheddar Bell Pepper Summer Bon Appétit New Mexico
Yield Serves 8
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.
CROCK POT SPANISH STUFFED GREEN BELL PEPPERS
Make and share this Crock Pot Spanish Stuffed Green Bell Peppers recipe from Food.com.
Provided by BakinBaby
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine beef,rice mix (reserving seasoning packet), egg & onions.
- Divide and stuff meat mixture into pepper halves.
- Pour tomatoes into slow cooker, arrange pepper halves on top.
- Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
- Cover, and cook on low 8-10 hours in crock pot.
- Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.
SPANISH INSPIRED STUFFED PEPPERS
I developed this recipe because over the past year I have developed a love affair with chorizo and goat cheese. I think they work so well together and have used one or both of them in everything from salads to egg dishes. This is the recipe I am most proud of!
Provided by irishmom1979
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers.
- Bake them for 45 minutes in oven.
- While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens.
- Place the peppers on a plate and spoon the cheese sauce on top and enjoy!
Nutrition Facts : Calories 1017, Fat 66.8, SaturatedFat 31.5, Cholesterol 160.8, Sodium 2054.8, Carbohydrate 57.9, Fiber 5.1, Sugar 9.3, Protein 47.6
STUFFED BELL PEPPERS
Make and share this Stuffed Bell Peppers recipe from Food.com.
Provided by kelleha
Categories One Dish Meal
Time 1h
Yield 6 half peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Split green peppers in half lengthwise.
- Remove seeds and stems; wash peppers, drop into a large pot of boiling salted water.
- Turn off heat and let stand for 5 minutes.
- Drain and arrange peppers in casserole dish.
- Re-hydrate onions in water.
- Mix with ground turkey, rice, salt and 1 can of tomato sauce.
- Fill peppers with meat mixture.
- Combine 1 can tomato sauce with hot water and wine.
- Pour over stuffed peppers.
- Cover and bake in a 350 degree oven for 40 minutes. Baste every 10 minutes.
- Uncover; sprinkle with shredded cheese and continue cooking baking for 20 minutes longer or until cheese is melted.
Nutrition Facts : Calories 256, Fat 4, SaturatedFat 2.2, Cholesterol 56.1, Sodium 904.5, Carbohydrate 19.4, Fiber 2.9, Sugar 6.5, Protein 31.9
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