MEDITERRANEAN STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
- In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
- Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
- Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Nutrition Facts : Calories 260 , CarbohydrateContent 15 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 19 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 7 g, TransFatContent 0 g
FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 90 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
More about "marinated peppers jar recipes"
ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 25 minutes
Cuisine Italian
Calories 190 per serving
- Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.
MEDITERRANEAN STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine Mediterranean
Calories 260 per serving
- In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
FRIED JALAPENOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 90 calories per serving
- Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours., In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture., In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 25 minutes
Cuisine Italian
Calories 190 per serving
- Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.
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