Stuffed Baby Bell Peppers Recipes

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
• Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoons salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
• Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet (the peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking).
• Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

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.

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

Steps:

• Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.;

Steps:

• Remove the tops from the peppers and reserve. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh.
• Mix together the mashed potatoes, provolone, Parmigiano, egg, chives, garlic, salt and pepper.
• Using a small teaspoon, fill the peppers three-quarters full with the mixture; the stuffing will puff up and if too full will ooze out the top. Put the tops back in place. Pack the peppers tightly into an ovenproof dish (use a nice one so you can serve in the same dish), drizzle with olive oil and bake for about 30 minutes, until tender.
• Serve hot or cold.

Steps:

• Make filling:
• Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
• Stuff and bake peppers:
• Preheat oven to 350°F.
• Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.
• Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
• Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine bacon, shallot, cheese, Parmesan, salt and pepper.
• Using a small paring knife, cut off stem end of pepper.
• Cut a small slit in the other end of pepper.
• Put mixture in plastic bag and snip corner in order to "pipe" into peppers.
• Fill peppers 3/4's of the way full.
• Spray sheetpan with cooking spray. Spray a piece of foil, if grilling.
• Place peppers on pan.
• Bake 15-18 minutes until peppers begin to soften and cheese melts.
• Cool for 10 minutes before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
• Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
• Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Steps:

• 1 cup uncooked rice- cook according to package directions.
• Meanwhile in skillet, brown 3/4 to 1 pd of ground beef. Add salt and pepper and about 1-2 tsp dried minced onions. cook till meat is done.
• When the rice is finished, combine rice, meat mixture, 1 can (15oz) of tomato sauce, and two tablespoons of worcheshire sauce. Simmer about 15-20 minutes, stirring occassionally.
• Blanche the bell peppers first so they are soft.
• If you like bell peppers, you can put the mixture in bell pepper, top with shredded cheddar and bake in the oven until hot, about 15 minutes.
• If you do not like bell peppers, sprinkle some cheese over the mixture in the skillet and serve once it is melted.
• It does not take that long and you can get other stuff ready while the rice is cooking and mix is simmering.
• Serve immediately. Leftovers taste good also if your bell peppers are filled and mixture is leftover.

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
• In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
• Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
• Arrange the peppers on a platter and serve.
• Cook's Note
• To serve as an entrée portion, double the filling, stuff it into 4 full-size bell peppers, and bake at 350°F for 1 hour, covering with foil if they brown too much, until the peppers are just starting to collapse.