HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
- Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
- To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
- Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
- Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.
QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
VEGETABLE & BEEF STUFFED RED PEPPERS
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
VEGETABLE-STUFFED PEPPERS
I like to mix things up and make meatless main dishes for a change of pace. This one has become a monthly mainstay for my family. Fill green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. -Sandra Allen, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 8h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours., Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
Nutrition Facts : Calories 342 calories, Fat 11g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 550mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 17g protein.
FIESTA VEGETABLE STUFFED BELL PEPPERS
I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.
Provided by Tomorrow Never Knows
Categories Black Beans
Time 25m
Yield 8 stuffed pepper halves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cut the peppers in half lengthwise and clean out the seeds.
- Chop the onion and sauté until they are soft but still slightly firm.
- Mix the onion, black beans, and corn together in a mixing bowl.
- In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
- Add the oil mixture to the vegetables, mix until they are thoroughly coated.
- Fill the pepper halves with the mixture.
- Top each pepper with combination of the two cheeses.
- On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
SOUTHWEST STYLE VEGETABLE STUFFED BELL PEPPERS - CROCK POT
We like to go 'meatless' once in awhile. The flavorful combination of ingredients in the stuffing is so hearty, you won't be asking "where's the beef?"
Provided by shelbyrose
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
- Fill each pepper with about 1 cup of the vegetable mixture.
- Place in a 5 quart slow cooker.
- Cover and cook on low for 8 hours.
- Sprinkle with remaining cheese.
- Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
VEGAN VEGETABLE STUFFED BELL PEPPERS
I wanted to make stuffed peppers and a lot of recipes I saw mainly involved rice, but I wanted something lower in those "bad carbs". My recipe is packed with veggies and tasty goodness. Warning: This makes a lot! I needed a recipe to feed me and a couple other people for a few days. This could be great if you're serving a lot of people!
Provided by tendollarwine
Categories Peppers
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a pan over medium heat. Add the crumbles and sautee until defrosted. Add the garlic and onins and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely.
- In a small sauce pan, make the rice.
- Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.
- Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
- Preheat the oven to 350°F.
- When the rice is done, mix it with the vegetables. By now, they should be tender and simmering.
- Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
- Cover and bake for 30 minutes or until the peppers have cooked thru. Goes great with my Pull-Apart Garlic Bread recipe and side salad.
Nutrition Facts : Calories 113, Fat 3.1, SaturatedFat 0.4, Sodium 195.8, Carbohydrate 19.9, Fiber 4.1, Sugar 6, Protein 3.5
VEGETABLE CHILI STUFFED PEPPERS
Vegetable chili stuffed peppers, what a nice and neat serving this makes! Great for informal parties and kids like it too! Adapted from an old newspaper clipping.
Provided by Sharon123
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*F.
- In a large saucepan, heat 4" water to boiling over high heat. Trim off 1" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside.
- In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden.
- Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes.
- Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers.
- To bake, arrange well drained peppers upright in a 9" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned.
- Arrange on serving platter and serve. Enjoy!
TURKEY AND VEGETABLE STUFFED BELL PEPPERS RECIPE - (4.6/5)
Provided by á-72964
Number Of Ingredients 12
Steps:
- -Preheat oven to 350F. -Cut bell peppers in half (long ways) and seed. Place halves back together and wrap with aluminum foil. Place on baking sheet and bake for 20 minutes. -While the bell peppers are baking, cook the turkey in a skillet on medium heat until brown and set aside. -Heat oil in skillet and cook onion, zucchini, bell pepper, and spinach until tender. -Return turkey to skillet and mix in diced tomatoes and tomato paste. Season with Italian seasoning, garlic powder, salt, and pepper. -Remove bell peppers from oven and remove the foil. Place the halves on the baking sheet (open face up) and fill with turkey mixture. -Return bell peppers to the oven and continue cooking for 15 minutes.
VEGETABLE STUFFED GREEN PEPPERS
Another one of my stuffed pepper recipes that we have had before. Very low calorie light meal with approximately 100 calories oer serving. This can easily be doubled. This recipe is for 4 servings.
Provided by weekend cooker
Categories Rice
Time 6h15m
Yield 4 halved stuffed peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers, and remove seeds, reserving tops of peppers.
- Mix remaining ingredients in a bowl, and stuff peppers.
- Place pepper tops back on peppers.
- Pour remaining ingredients over the stuffed peppers, and work down in between the peppers.
- Cover and cook on low 6-8 hours, or until the peppers are done to your liking. ( We are satisified after 6 1/2 hours).
- If you prefer, you can add 1/2 cup tomato juice if recipe is too dry.
- When finished cooking, cut peppers in half and serve.
Nutrition Facts : Calories 121.1, Fat 1.3, SaturatedFat 0.2, Sodium 151.6, Carbohydrate 26.8, Fiber 4.9, Sugar 9.3, Protein 4.5
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