THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
PASTA SALAD-STUFFED PEPPERS
Steps:
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
- Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
- Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
- Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
- Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
STUFFED PEPPER SALAD
A beautiful, highly-flavored salad from humble beginnings. Use yellow or red bell peppers for variety, if you wish. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Select well-shaped bell peppers; cut stem end off, remove all seeds and membranes, and stuff with pimiento cheese spread.
- Cover and chill several hours or overnight.
- Slice in 1/4" slices with a very sharp knife.
- Place 3 slices on each of six individual beds of lettuce or salad greens.
- Make a cream cheese rosette in the center of the salad.
- Add a bit of pimiento to center of flower and bits of bell pepper stuck in the side for leaves.
- Serve with mayonnaise.
Nutrition Facts : Calories 82.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 20.8, Sodium 73.9, Carbohydrate 4, Fiber 1.4, Sugar 1.5, Protein 2.6
SALAD-STUFFED BLACKENED PEPPERS
A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 55m
Yield Serves 6 as a side
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil and add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain and set aside.
- Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions and cook for 5-7 mins or until beginning to soften. Tip in the garlic and za'atar, and cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat and combine well. Add the remaining olive oil, the nuts, dates and half the parsley, then season well.
- Wrap the peppers in foil parcels and put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray and cook in the oven for 20 mins at 200C/180C fan/gas 6 - but don't use foil as you want them to get some colour.)
- Remove the foil and slice the top off each pepper, being careful not to cut all the way through. Remove the seeds and fill with the buckwheat mixture. Serve garnished with the remaining parsley.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHICKEN SALAD-STUFFED PEPPERS
We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. - Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.
Nutrition Facts : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
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15 BEST STUFFED PEPPERS RECIPES
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- Beef and Rice Stuffed Bell Peppers. Use red, green, orange, or yellow bell peppers (or a combo of colors) to make these beautiful bells stuffed with savory ground beef and rice.
- Chicken Stuffed Peppers with Enchilada Sauce. Stuff big Anaheim peppers with chicken and cheese; then pop 'em under the broiler and serve in a savory enchilada sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.
- Chef John's Stuffed Peppers. These peppers feature a tangy but subtly sweet stuffing with rice, ground beef and pork sausage. "This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity," says Chef John.
- Greek Stuffed Tomatoes and Peppers (Yemista) Fresh ripe tomatoes are the key to this recipe. "This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest," says Denise Phillips Sarigianopoulo. "
- Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey. Red peppers are stuffed with ground turkey, quinoa, mushrooms, and tomato sauce and topped with melted Cheddar cheese.
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5/5 (1)Estimated Reading Time 6 minsCategory Meal PlanningPublished Feb 7, 2023
- Garlic Saute Spinach. Garlic spinach is a simple yet delicious side. It takes only five ingredients and less than twenty minutes to serve delicious and crunchy garlic spinach.
- Fried Cauliflower. Chicken stuffed peppers and Fried Cauliflowers are a match made in heaven. Remember, the smaller the florets, the crispier they’ll be.
- Ratatouille. Ratatouille is a classic French dish. While you can enjoy it as a main dish, you can also pair it with stuffed peppers to enjoy a light, healthy, and delicious meal.
- Fried Plantains With Guacamole. When you are in the mood to try a hot and spicy variation of stuffed peppers, it’s always a good idea to balance the spice with Fried Plantains With Guacamole.
- Greek Salad. Serve your favorite salad as a side for stuffed peppers if your stuffing is loaded with starch, like potato or rice. Whether you opt for a yummy Greek salad or rich tangy coleslaw, a light salad will make for a great side dish.
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