STUFFED OLIVES RECIPE RECIPES

Name: Stuffed Celery with Olives
Cook time: 25 min
Total time: 25 min
Yield: 6 to 8 servings
Ingredients: 1 8-ounce package cream cheese, at room temperature; 1/4 cup heavy cream; 3 tablespoons finely chopped pimiento-stuffed olives; 3 tablespoons finely chopped pitted kalamata olives; 2 tablespoons finely chopped fresh chives; 1 teaspoon finely grated lemon zest; Kosher salt and freshly ground pepper; 8 stalks celery, cut into 2-inch pieces; Sweet paprika, for dusting

STUFFED CELERY WITH OLIVES RECIPE | FOOD NETWORK KITCHEN ...

Stuffed Celery with Olives Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories appetizer

Total Time 25 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 8-ounce package cream cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped pimiento-stuffed olives
3 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped fresh chives
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
8 stalks celery, cut into 2-inch pieces
Sweet paprika, for dusting

Steps:

Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

EASY STUFFED PEPPERS RECIPE | BBC GOOD FOOD

Easy stuffed peppers recipe | BBC Good Food image

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

Ingredients

4 red peppers
2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
2 tbsp pesto
handful pitted black olives, chopped
200g goat's cheese, sliced

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

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