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.
STUFFED PEPPERS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
- Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
- Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
STUFFED PEPPERS
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Provided by Lidey Heuck
Categories dinner, weekday, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
- Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
STUFFED PEPPERS
Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
- In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
- Remove from the oven and serve.
STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
STUFFED BELL PEPPERS ON THE BARBIE
I found this while I was surfing the net. I love the way it is made, without the heavy tomato sauce and really roasting the peppers on the grill. Good Food Moagazine, August 2002 edition. Totally vegetarian! Mary Cadogan's clever bbq recipe will impress all of your friends and family and have them coming back for more.
Provided by Manami
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- MAKING THE SUTFFING:.
- Heat the oil in a medium pan with a lid and fry the pine nuts or cashews until lightly toasted, then add the rice and fry until the grains are glossy.
- Stir in the garlic, then add the stock and bring to the boil.
- Cover and cook for 10 minutes, until the rice is tender.
- Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs.
- Season well and leave to cool.
- Stuff the peppers: cut around the stalk from one pepper, remove and set aside.
- Make one slit down the length of the pepper and open out gently.
- Remove the seeds and membrane.
- Spoon some filling into the pepper cavity, taking care not to overfill.
- Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
- Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling.
- Tie the ends in a knot.
- Repeat with the other peppers.
- Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned.
- Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.
Nutrition Facts : Calories 424.9, Fat 26.8, SaturatedFat 9.2, Cholesterol 36.9, Sodium 490.5, Carbohydrate 33.2, Fiber 4, Sugar 4.2, Protein 15.8
More about "stuffed peppers on the barbie recipes"
STUFFED PEPPERS – WELLPLATED.COM
From wellplated.com
STUFFED PEPPERS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
15 BEST STUFFED PEPPERS RECIPES
From allrecipes.com
CLASSIC STUFFED PEPPERS – A COUPLE COOKS
From acouplecooks.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
STUFFED PEPPERS RECIPE W/ RICE - PRINCESS PINKY GIRL
From princesspinkygirl.com
GRILLED STUFFED PEPPERS {HEALTHY STUFFED PEPPER …
From wellplated.com
STUFFED PEPPERS FOR THE BARBIE FROM REAL FOODS
From realfoods.co.uk
Cuisine BritishCategory BarbecueServings 6Total Time 45 mins
STUFFED PEPPERS ON THE BARBIE – BAR-BE-QUICK
STUFFED PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
ALLRECIPES
STUFFED PEPPERS ON THE BARBIE RECIPE - RECIPECIALIST.COM
From recipecialist.com
MAKE THESE CROWD-PLEASING AIR FRYER STUFFED MINI PEPPERS
From allrecipes.com
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
From thepioneerwoman.com
STUFFED PEPPERS - PREPPY KITCHEN
From preppykitchen.com
SKILLET STUFFED PEPPERS RECIPE - SOUTHERN LIVING
From southernliving.com
PEPPER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STUFFED PEPPER RECIPES | BBC GOOD FOOD
31 STUFFED PEPPER RECIPES | TASTE OF HOME
From tasteofhome.com
STUFFED PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH FETA - THE GUARDIAN
From theguardian.com
You'll also love