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.
ROASTED STUFFED PEARS
Make and share this Roasted Stuffed Pears recipe from Food.com.
Provided by ellie3763
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Peal the pear and slice it in half lengthwise. With a small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place the pears in a baking dish.
- In a small bowl, mix together the dried cranberries, walnuts, and coat cheese. Divide evenly among the pear halves, mounding it on top of the indentation.
- Whisk together the apple cider and maple syrup. Pour over and around the pears.
- Bake for 30 minutes, occasionally basing the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.
Nutrition Facts : Calories 99.1, Fat 2.5, SaturatedFat 0.2, Sodium 1.9, Carbohydrate 20.4, Fiber 3, Sugar 14.3, Protein 0.9
STUFFED PEARS
My husband loves red pears and this is a recipe he came up with. My husband prefers to cut the top off of the pear and stuff them from the top. I, however, feel it's easier to slice the pears in half lengthwise.
Provided by Queen Dana
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Slice pears in half lengthwise and scoop out a little of the flesh to make bowls.
- Brush pears with oil. Sprinkle with salt, pepper and thyme.
- Roast pears for 15 minutes and then take out of the oven.
- Combine cheese, bacon and nuts. Fill pears with mixture.
- Put the pears back in the oven and roast 15 minutes more.
Nutrition Facts : Calories 247.8, Fat 12.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 359.8, Carbohydrate 36.8, Fiber 7.9, Sugar 22.8, Protein 2.5
ALMOND-STUFFED PEARS
Pears make a comforting side dish in this special recipe shared by Margaret Allen of Abingdon, Virginia. "We enjoy this hot fruit with a ham dinner," she says.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place pears, cut side down, in an ungreased 13-in. x 9-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350° for 35-45 minutes or until tender. , Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
Nutrition Facts : Calories 186 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 5g fiber), Protein 3g protein.
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.
PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY
Categories Dessert Bake Christmas Blue Cheese Pear Walnut Winter Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
- Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
- Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.
- Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
- Chill wrapped pears 30 minutes.
- Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.
More about "stuffedpears recipes"
15 BEST STUFFED PEPPERS RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
SAUSAGE-STUFFED PEARS | RACHAEL RAY IN SEASON
From rachaelraymag.com
STUFFED PEPPER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY BAKED PEARS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PEARS STUFFED WITH GOAT CHEESE AND NUTS | IGA RECIPES
From iga.net
EASY STUFFED PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED PEPPERS FOR TWO – A HEART WARMING COMFORT FOOD RECIPE
From icookfortwo.com
HOW TO MAKE STUFFED PEPPERS | KITCHN
From thekitchn.com
SAVORY BAKED PEARS (SIDE DISH) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
28 BEST STUFFED PEPPER RECIPES - FOOD NETWORK
From foodnetwork.com
STUFFED PEARS RECIPE | CHRISTMAS DESSERTS | TESCO REAL FOOD
From realfood.tesco.com
GRILLED STUFFED PEARS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
RECIPE: LIDIA BASTIANICH'S STUFFED PEPPERS | CBC LIFE
From cbc.ca
ELEGANT AND EASY BRIE STUFFED ROASTED PEARS
From sumptuousspoonfuls.com
SPICED STUFFED BAKED PEARS |THM E, LOW FAT - OH SWEET MERCY
From ohsweetmercy.com
HOW TO MAKE CLASSIC STUFFED PEPPERS - DELISH
From delish.com
SHRIMP-STUFFED PEARS | METRO
From metro.ca
CHEESECAKE-STUFFED PEARS - CHATELAINE
From chatelaine.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
HOW TO COOK STUFFED PEARS WITH COTTAGE CHEESE - RECIPE
From thisnutrition.com
13 SIDE DISHES TO SERVE WITH STUFFED PEPPERS - THE …
From thespruceeats.com
WHAT TO SERVE WITH STUFFED PEPPERS: 17 INCREDIBLE SIDE …
From insanelygoodrecipes.com
THE 20 BEST STUFFED PEPPER RECIPES
From thespruceeats.com
THESE STUFFED BAKED PEARS ARE A DINNER GAME CHANGER | PETA
From peta.org
10 BEST STUFFED PEARS DESSERT RECIPES | YUMMLY
From yummly.com
BROWN SUGAR PECAN STUFFED PEARS - CHEF LINDSEY FARR
From cheflindseyfarr.com
STUFFED PEPPERS RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
WHAT TO SERVE WITH STUFFED PEPPERS (15 BEST SIDE DISHES)
From izzycooking.com
STUFFED PEARS - RECIPES - GREENVIEFOODS
GRANOLA STUFFED PEARS - WIDE OPEN EATS
From wideopeneats.com
CREAM CHEESE STUFFED PEARS | VERY BEST BAKING
From verybestbaking.com
14 BEST PEAR RECIPES - WHAT TO MAKE WITH PEARS - KITCHN
From thekitchn.com
BAKED PEARS STUFFED WITH ALMONDS RECIPE | MYRECIPES
From myrecipes.com
STILTON-STUFFED BAKED PEARS RECIPE | MYRECIPES
From myrecipes.com
BEST STUFFED PEPPERS (+ MEAL PREP TIPS) - DOWNSHIFTOLOGY
From downshiftology.com
31 STUFFED PEPPER RECIPES | TASTE OF HOME
From tasteofhome.com
STUFFED PEARS RECIPE SANDSQUISH - CHOWHOUND
From chowhound.com
SHRIMP-STUFFED CREAM CHEESE PEARS | METRO
From metro.ca
10 BEST SIDE DISHES FOR STUFFED PEPPERS | ALLRECIPES
From allrecipes.com
SIMPLE THANKSGIVING DESSERT: STUFFED PEARS - EATING RICHLY
From eatingrichly.com
BEST STUFFED PEPPERS RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
BEST HAZELNUT STUFFED PEARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BAKED STUFFED PEARS - USA PEARS
From usapears.org
You'll also love