Stuffed Sweet Peppers Recipes

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SWEET AND SOUR COUSCOUS-STUFFED PEPPERS

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13



Sweet and Sour Couscous-Stuffed Peppers image

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

STUFFED SWEET PEPPERS

Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 5 servings.

Number Of Ingredients 14



Stuffed Sweet Peppers image

Steps:

  • Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.

3 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) spaghetti sauce, divided
3/4 pound Italian turkey sausage links, casings removed
3/4 cup uncooked instant rice
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 tablespoons sliced ripe olives
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes

STUFFED SWEET PEPPERS

At just £1 a portion these stuffed peppers make for a cheap and tasty veggie supper, cook them on the bbq or griddle

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6



Stuffed sweet peppers image

Steps:

  • Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
  • Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
  • Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).

Nutrition Facts : Calories 282 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium

4 peppers , halved lengthways through the stalk and deseeded
1 tbsp extra-virgin olive oil , plus extra to drizzle
2 x 125g balls mozzarella , sliced
2 tbsp black olive , chopped
1 tbsp chopped oregano
2 garlic cloves , crushed

STUFFED SWEET BELL PEPPERS

Make and share this Stuffed Sweet Bell Peppers recipe from Food.com.

Provided by invictus

Categories     Poultry

Time 1h10m

Yield 6 peppers

Number Of Ingredients 14



Stuffed Sweet Bell Peppers image

Steps:

  • Coat a 13x9x2 inch baking dish with nonstick cooking spray.
  • In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
  • Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
  • In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
  • Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
  • Sprinkle with parmesan cheese before serving.

Nutrition Facts : Calories 368.7, Fat 14, SaturatedFat 3.9, Cholesterol 148.9, Sodium 1093.5, Carbohydrate 35.1, Fiber 4.3, Sugar 15.9, Protein 26

1 1/4 lbs ground turkey
1 cup unseasoned breadcrumbs
2 eggs
1/2 cup diced sweet onion
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 large sweet peppers, halved vertically and seeded
2 cups prepared marinara sauce
2 cups diced tomatoes
1 tablespoon chopped garlic
1 teaspoon dried Italian seasoning
1/4 cup parmesan cheese

MINI STUFFED PEPPERS

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9



Mini Stuffed Peppers image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
  • Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
  • Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

SWEET & SOUR STUFFED BELL PEPPERS

My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article.

Provided by Edward S

Categories     Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15



Sweet & Sour Stuffed Bell Peppers image

Steps:

  • Clean peppers and boil for 5 minutes.
  • Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
  • Fill Peppers and put 1 tablespoon sauce on top of each.
  • Bake uncovered 40 minutes at 350°F.
  • Then put 1 tablespoon sauce on top and bake for 5 minutes more.
  • Served with mashed potatoes or rice.
  • Put the extra sauce on the table.

8 small bell peppers
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
1 teaspoon dry mustard
2 tablespoons cornstarch
1 (8 ounce) can water chestnuts, sliced
2 cups pineapple juice
1 lb ground beef
1/2 cup breadcrumbs
1/2 cup onion, chopped
1 (8 ounce) can water chestnuts, chopped
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 teaspoon salt

STUFFED SWEET PEPPERS

Provided by Food Network

Categories     appetizer

Time 55m

Yield 5 to 6 servings

Number Of Ingredients 16



Stuffed Sweet Peppers image

Steps:

  • For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
  • For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
  • Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.

3 cups European yogurt
1 cup freshly chopped dill
3 tablespoons freshly minced garlic
1 tablespoon kosher salt
Dash extra-virgin olive oil
Extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely grated
3 pounds ground pork butt
1 cup pre-cooked rice, such as jasmine
1/2 cup dried savory
1 bunch fresh dill, finely chopped
1 tablespoon kosher salt
1 tablespoon black pepper
Pinch paprika, Hungarian or Spanish
30 uniform-size sweet peppers, cleaned and tops cut

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