STUFFED RED PEPPERS RECIPE | ALLRECIPES
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Stuffed Bell Peppers
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, CarbohydrateContent 74.3 g, CholesterolContent 50.2 mg, FatContent 12.6 g, FiberContent 8.9 g, ProteinContent 24 g, SaturatedFatContent 4.6 g, SodiumContent 1095 mg, SugarContent 17.1 g
STUFFED RED PEPPERS RECIPE - BBC GOOD FOOD
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
- Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Nutrition Facts : Calories 660 calories, FatContent 37 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 5 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.4 milligram of sodium
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PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 604 calories per serving
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP RECIPE ...
From bbcgoodfood.com
Total Time 10 minutes
Category Lunch, Main course, Soup, Supper
Calories 631 calories per serving
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
STUFFED RED PEPPERS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 660 calories per serving
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 604 calories per serving
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP RECIPE ...
From bbcgoodfood.com
Total Time 10 minutes
Category Lunch, Main course, Soup, Supper
Calories 631 calories per serving
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 604 calories per serving
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP RECIPE ...
From bbcgoodfood.com
Total Time 10 minutes
Category Lunch, Main course, Soup, Supper
Calories 631 calories per serving
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
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