ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories appetizer
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
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
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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EGGPLANT ROLL-UPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! —Laura Haugen, Portland, Oregon
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Reviews 1.5
Total Time 01 hours 10 minutes
Category Dinner
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Calories 257 calories per serving
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Reviews 1.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 257 calories per serving
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ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category appetizer
Reviews 4.8
Total Time 1 hours 0 minutes
Category appetizer
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
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STUFFED PEPPERS RECIPE - BETTYCROCKER.COM
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).
From bettycrocker.com
Reviews 4.5
Total Time 55 minutes
Calories 390 per serving
From bettycrocker.com
Reviews 4.5
Total Time 55 minutes
Calories 390 per serving
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
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EGGPLANT ROLL-UPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! —Laura Haugen, Portland, Oregon
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Reviews 1.5
Total Time 01 hours 10 minutes
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Reviews 1.5
Total Time 01 hours 10 minutes
Category Dinner
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Calories 257 calories per serving
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