Best Rachael Rays Stuffed Baby Bellas Recipes

Stuffed Shishitos image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 3

8 ounces shishito peppers
4 ounces manchego cheese, shredded (about 1 cup)
6 ounces deli-sliced serrano ham

Steps:

Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.

Rachael Ray's Stuffed Baby Bellas image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 12

16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds

Steps:

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Quick Fake-Out

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound ground beef or lamb
2 tablespoons tomato paste
1 small to medium onion, finely chopped
3 to 4 cloves garlic, finely chopped
A small handful raisins
Splash white wine or chicken stock
3 to 4 tablespoons toasted pine nuts
A handful basil leaves, torn or chopped
3 tablespoons butter
1 cup bread crumbs
1/2 cup finely chopped parsley leaves, a couple generous handfuls
1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano

Steps:

Heat the oven to 475 degrees F.
Halve 4 eggplants lengthwise. Pour about 1/4 cup extra-virgin olive oil on a rimmed baking sheet. Season the cut eggplant with salt and pepper, to taste, and arrange, cut side down, in the oil. Put in the oven and roast until tender, about 20 minutes.
Peel the remaining eggplant and dice into 1/2-inch pieces. In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Stir in the beef or lamb, the tomato paste, onions, garlic, diced eggplant and raisins. Season with salt and pepper, to taste. Add the wine or stock, and cook until the eggplant and onions are soft, about 8 to 10 minutes. Remove from the heat and stir in the pine nuts and basil.
While the meat cooks, melt the butter in small skillet over medium heat, add the bread crumbs and toast until golden. Transfer to a bowl and cool.
Stir the parsley and cheese into the bread crumbs and add half of this mixture to the meat.
Remove the eggplant from the oven, flip it over and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top before serving.