STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed.
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 8
Steps:
To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree
Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted
Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted.
Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
COSTCO STUFFED PEPPERS {KIRKLAND SIGNATURE INSTRUCTION…
Kirkland Signature Stuffed Peppers are covered in foil then baked at 400F until the peppers are super tender and incredibly sweet.
Provided by Smokin Dave
Categories Main Course
Total Time 80 minutes
Prep Time 5 minutes
Cook Time 75 minutes
Number Of Ingredients 3
Steps:
- Preheat oven to 400F.
- Remove the plastic lid form the tray of stuffed peppers.
- If desired, add the extra Parmesan cheese to the top of the peppers.
- Cover the peppers with aluminum foil and place the try on a cookie sheet.
- Bake the peppers at 400F for 1 hour or until an internal temperature of 165F is reached.
- If you want the peppers to be softer and sweeter then remove the aluminum foil and let the peppers cook for another 15-20 minutes until an internal temperature of 185F is reached.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
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