COOKING BELL RECIPES

Name: Bell Pepper Saute
Prep time: 15 min
Total time: 15 min
Ingredients: 2 bell peppers, red, yellow, or both; 1 tablespoon olive oil; 1/2 small red onion, diced; Coarse salt and ground pepper

BELL PEPPER SAUTE RECIPE | MARTHA STEWART

Bell Pepper Saute Recipe | Martha Stewart image

Cooking softens and sweetens these vegetables for a perfect side dish.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 4

Ingredients

2 bell peppers, red, yellow, or both
1 tablespoon olive oil
1/2 small red onion, diced
Coarse salt and ground pepper

Steps:

Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

Nutrition Facts : Calories 57 g, FatContent 3 g, ProteinContent 1 g

STUFFED PEPPERS RECIPE - BETTYCROCKER.COM

Stuffed Peppers Recipe - BettyCrocker.com image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

Heat oven to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390 , CarbohydrateContent 29 g, CholesterolContent 80 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1470 mg, SugarContent 8 g, TransFatContent 1 g

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