EASY STUFFED PEPPERS WITH RICE RECIPES

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EASY STUFFED PEPPERS RECIPE - BBC GOOD FOOD



Easy stuffed peppers recipe - BBC Good Food image

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Total Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

4 red peppers
2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
2 tbsp pesto
handful pitted black olives, chopped
200g goat's cheese, sliced

Steps:

  • Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  • While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
  • Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

Nutrition Facts : Calories 387 calories, FatContent 17 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.14 milligram of sodium

THE BEST TURKEY STUFFED PEPPERS - SKINNYTASTE



The Best Turkey Stuffed Peppers - Skinnytaste image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Yield 6

Number Of Ingredients 13

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp  part skim shredded cheddar cheese*

Steps:

  • Heat oven to 400°F.
  • Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  • Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  • Combine cooked rice and meat together.
  • Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  • Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  • Carefully remove the foil and serve right away.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, CarbohydrateContent 19 g, ProteinContent 18 g, FatContent 3 g, CholesterolContent 61 mg, SodiumContent 248 mg, FiberContent 3 g, SugarContent 1 g

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Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
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