TACO-SEASONED STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
Put together in 25 minutes, these flavorful peppers are a pleasing entrée.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 25 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
- Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
- In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
- Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.
Nutrition Facts : Calories 680 , CarbohydrateContent 77 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 19 g, ProteinContent 52 g, SaturatedFatContent 8 g, ServingSize 1/2 of Recipe, SodiumContent 1850 mg, SugarContent 16 g, TransFatContent 0 g
COQUILLES SAINT JACQUES RECIPE - BETTYCROCKER.COM
Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
- In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
- Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
- In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
- In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
- In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
- Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.
Nutrition Facts : Calories 340 , CarbohydrateContent 19 g, CholesterolContent 80 mg, FatContent 3 , FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 3 g, TransFatContent 1 g
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