STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they're roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you're feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.
Provided by Melissa Clark
Categories finger foods, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
- Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
- Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
- Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 820 milligrams, Sugar 9 grams
SWEET ONION & RED BELL PEPPER TOPPING
As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida
Provided by Taste of Home
Time 4h20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET BELL PEPPERS, STUFFED W. MASA HARINA, CARAMELIZED ONIONS
You can get just about everything necessary to make tamales over here, except for that essential tamale ingredient, dried corn husks. Never mind, sweet bell peppers make a delicious substitute!
Provided by MarieRynr
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prehat the oven to 350*F.
- to prepare the filling, heat the oil in a large saute pan until very hot.
- Add the onions and cook, without stirring for 6 to 8 minutes.
- Toss and continue to cook until wellc aramelized and golden brown,about 20 minutes total cookign time.
- Add the garlic and cook for about 1 minute, then add the sherry and cook until the mixture is almost dry, about 4 minutes.
- Remove from the heat and let cool.
- When cool, fold in the cheese and set aside.
- In a medium bowl, combine the masa harina and stock and whisk until smooth,add hot water if the mixture is too thick.
- In the bowl of a mixer, combine the butter, cumin, salt, baking powder, red pepper flakes and 2 tsp of the paprika.
- Whip on high speed until fluffy.
- Lower the speed and add the reconstituted masa, a tablespoon or so at a time, and beat until well blended.
- Next add the cooled onion mixture and mix well.
- Distribute the filling among the peppers.
- Place the stuffed peppers in a 9 by 13 inch baking dish.
- Bake for about 30 minutes, until the fillingis hot.
- To serve, place each pepper on a plate, garnish with cilantro sprigs, dust the edge of the plates with the remaining 1 tsp smoked paprika.
- Serve hot.
Nutrition Facts : Calories 874.5, Fat 47.4, SaturatedFat 25.7, Cholesterol 104.4, Sodium 1407.9, Carbohydrate 71.2, Fiber 3.4, Sugar 9.2, Protein 11.1
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
CARAMELIZED ONIONS
These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
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