STUFFED PEPPERS AND RICE RECIPES

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TURKEY-AND-RICE STUFFED PEPPERS RECIPE | FOOD NETWOR…



Turkey-and-Rice Stuffed Peppers Recipe | Food Networ… image

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

1 1/2 cups short-grain brown rice
1/4 cup dried currants or golden raisins
Kosher salt
1/2 cup walnuts
1/2 cup fresh dill
1/2 cup fresh parsley
4 scallions, roughly chopped
6 medium bell peppers (any color)
8 ounces lean ground turkey
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Freshly ground pepper
1 15-ounce can tomato puree
1 tablespoon plus 1 teaspoon packed brown sugar
1 tablespoon extra-virgin olive oil
1 cinnamon stick
Kosher salt and freshly ground pepper

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



Rice-Stuffed Peppers Recipe: How to Make It image

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

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds Velveeta, cubed
1 can (10 ounces) diced tomatoes with mild green chiles

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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