MINUTE RICE STUFFED PEPPERS RECIPES
STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed.
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 8
Steps:
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
STUFFED PEPPER RECIPES | BBC GOOD FOOD
Serve flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options.
Provided by Good Food team
Number Of Ingredients 1
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- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)When you're ready to make dinner, preheat the oven to 350 degrees F.Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.Serve piping hot!
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- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
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