COLD STUFFED MUSHROOMS RECIPES

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CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES



Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

  • Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
  • In a large bowl, combine all remaining ingredients except marinara sauce.
  • Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
  • Pour one cup of water in the Instant Pot and insert the steam rack.
  • Place peppers onto rack and divide marinara sauce in the top center of each pepper.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
  • When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
  • (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
  • Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

EASY VEGETARIAN SKILLET STUFFED SHELLS RECIPE ... - EPICURIOUS



Easy Vegetarian Skillet Stuffed Shells Recipe ... - Epicurious image

This one-pan, stovetop-only stuffed shells recipe makes mushroom & spinach stuffed shells an easy weeknight dinner.

Provided by Anna Stockwell

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

Steps:

  • Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
  • Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  • Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
  • While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
  • Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

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Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
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Reviews 4
Cuisine Modern
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