EASY STUFFED PEPPERS RECIPE - BBC GOOD FOOD
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Total Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
Nutrition Facts : Calories 387 calories, FatContent 17 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.14 milligram of sodium
STUFFED PEPPERS RECIPE | MYRECIPES
Spiced beef and rice fill these bright and flavorful peppers. This stuffed bell pepper recipe makes it easy to eat your veggies, and it's a great way to get as much flavor out of them as possible. Choose large peppers in order to have the most room to stuff them. Also, a great way to save time in this recipe is to bring the sauce to a boil before adding it to the dish, which cuts down the overall cook time on this 45-minute recipe. These are the perfect make-ahead meal for any busy week ahead.
Provided by MyRecipes
Yield 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Cook rice according to package directions, omitting salt and fat. Set aside.
- While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
- Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
- While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
- Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
- Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
Nutrition Facts : Calories 347 calories, CarbohydrateContent 39.9 g, CholesterolContent 55 mg, FatContent 7.9 g, FiberContent 4.6 g, ProteinContent 26.6 g, SaturatedFatContent 3.9 g, SodiumContent 747 mg
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EASY STUFFED PEPPERS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 15 minutes
Category Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Cuisine Mediterranean
Calories 387 calories per serving
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
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