STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS
Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.
Provided by Yaffa
Categories Peppers
Time 1h45m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
- Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
- Taste and adjust seasoning; rice will be only partially cooked.
- Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
- Spoon stuffing into peppers and cover with reserved slices.
- Stand them in a baking dish in which they just fit.
- Add 1 1/2 cups broth or hot water to dish.
- Sprinkle peppers with 2T oil.
- Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.
Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1
STUFFED RED BELL PEPPERS WITH TUNA
I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.
Provided by Purdy Good Cook
Categories Lunch/Snacks
Time 7m
Yield 2 2, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice red pepper in half and remove seeds.
- Fill each half with equal amounts of tuna.
- sprinkle almonds on top of tuna.
- Spread on salsa.
- Cover each pepper with 2 slices of cheese.
- Enjoy!
- You can also heat them up in the microwave until they are warm.
Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
- Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
- Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
- Mix it all vigorously
- Stuff into the pepper tightly then add another layer of crumbled feta.
- Add the top of the pepper and drizzle with olive oil
- Place in the oven for 20-25min at 180'c or gasmark5
BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS
Steps:
- For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
- Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
- Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
- Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.
STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Provided by Sharon123
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
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