BRIE EN CROUTE STUFFED WITH OLIVES & ROASTED PEPPERS
My personal favourite appetizer...easy to vary fillings ...for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin...
Provided by Baby Kato
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice brie in half, horizontally.
- Scatter the pepper and olives over the bottom half of brie and cover with top half.
- set aside.
- Roll pastry into a 12" circle.
- Trim the edges.
- Place brie in the center of pastry and lift the pastry edges to cover completely.
- Gather the pastry in the center and tie with kitchen string.
- Arrange the pastry edges attractively on top of brie.
- Wrap in plastic wrap and refrigerate until needed.
- About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
- Brush with beaten egg.
- Preheat oven to 400 degrees.
- Bake 30- 35 minutes.
- Remove and cool on wire rack for 10 minutes before you serve.
- To serve slice into small wedges with fruit slices, baugettes or nice crackers.
- -- Variations--
- (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).
Nutrition Facts : Calories 268.5, Fat 20.1, SaturatedFat 8.1, Cholesterol 69.9, Sodium 282.2, Carbohydrate 13.3, Fiber 0.6, Sugar 0.4, Protein 8.6
STUFFED BELL PEPPERS WITH BRIE
A colorful dish great, for a brunch or lunch. Works also well with Camembert cheese. Depending on the size of the peppers you might have to increase the ingredients.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the peppers in half through the stalk and remove the seeds.
- Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the Brie.
- Place them in a roasting tin with a drizzle of olive oil and bake at 200°C/400°F for 20-25 mins until the peppers are tender.
- Serve warm with crusty bread and salad.
STUFFED PEPPERS WITH BRIE
This colourful, flavor-packed dish is perfect for lunch served hot or cold with some crusty bread and salad.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the peppers in half through the stalk and remove the seeds.
- Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives and a few torn basil leaves. Top with brie.
- Place them in a roasting tin with a drizzle of olive oil and bake at 400°F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.
STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
STUFFED BELL PEPPERS WITH BEEF AND CABBAGE
I never liked stuffed bell peppers until I ditched the green ones and bought some red, yellow, and orange 3-packs instead. Replacing traditional rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.
Provided by RedheadedMama
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
- Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
- While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
- Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
- Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
- Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 14.5 g, Cholesterol 53.6 mg, Fat 14.8 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 722.7 mg, Sugar 6.6 g
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
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
N'AWLINS STUFFED BELL PEPPERS
Momma's Peppers...Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit...that's why this recipe makes twelve servings!
Provided by NinainNO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h55m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 40.3 g, Cholesterol 122 mg, Fat 24.1 g, Fiber 3.3 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 1163.8 mg, Sugar 6.1 g
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
SAMMY'S STUFFED BELL PEPPERS
I watched my mom make these when I was a kid. I loved them then and I love them now, and you will too. Goes great with mashed potatoes, corn on the cob, and a salad. I like to cook them on a medium-high heat, about 350 degrees, so that the peppers cook soft. You can adjust your temperature to lower the cook time. Enjoy.
Provided by SAM
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
- Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 35.2 g, Cholesterol 182.8 mg, Fat 29.5 g, Fiber 10.4 g, Protein 46.3 g, SaturatedFat 11.3 g, Sodium 1489.7 mg, Sugar 13.4 g
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