YOUTUBE STUFFED PEPPERS RECIPES
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 - BBC GOOD FOOD
Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese
Provided by Cassie Best
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
- Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
- When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
Nutrition Facts : Calories 485 calories, FatContent 27 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 7 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.7 milligram of sodium
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PANEER-STUFFED PEPPERS RECIPE | EPICURIOUS
Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.
From epicurious.com
Reviews 4.8
Total Time 1 hour 15 minutes
From epicurious.com
Reviews 4.8
Total Time 1 hour 15 minutes
- Transfer stuffed peppers to plates and top with cilantro.
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ITALIAN STUFFED PEPPERS - MCCORMICK
Stuff bell peppers with a flavorful mixture of ground beef, rice, onions and Italian seasonings. It's easy enough to make for a weeknight meal because we've omitted the added step of precooking the bell peppers.
From mccormick.com
Cuisine Italian,
Calories 245 per serving
From mccormick.com
Cuisine Italian,
Calories 245 per serving
- Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
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VIDEO: STUFFED BELL PEPPERS - THE PIONEER WOMAN
Ohhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, meat
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, meat
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)When you're ready to make dinner, preheat the oven to 350 degrees F.Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.Serve piping hot!
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VIDEO: STUFFED BELL PEPPERS - THE PIONEER WOMAN
Ohhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, meat
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 15 minutes
Category main dish, meat
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)When you're ready to make dinner, preheat the oven to 350 degrees F.Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.Serve piping hot!
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