TURKEY-AND-RICE STUFFED PEPPERS RECIPE | FOOD NETWOR…
Provided by Food Network Kitchen
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
- Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
- Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
- Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.
Nutrition Facts : Calories 542 calorie, FatContent 22 grams, SaturatedFatContent 8 grams, CholesterolContent 53 milligrams, SodiumContent 1266 milligrams, CarbohydrateContent 62 grams, FiberContent 7 grams, ProteinContent 27 grams, SugarContent 15 grams
RICE-STUFFED PEPPERS RECIPE: HOW TO MAKE IT
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.
Nutrition Facts : Calories 662 calories, FatContent 33g fat (17g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 1964mg sodium, CarbohydrateContent 51g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 40g protein.
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Total Time 04 hours 00 minutes
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Cuisine Europe, Italian
Calories 261 calories per serving
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
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Category Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
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- 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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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
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