BROOKE'S STUFFED PEPPERS - HALIBUT AND SHRIMP MIXTURE
I made this up with some ingredients around the house and well...I will pat myself on the back. Fresh, healthy and measurements are approximate, as I just threw it together.
Provided by brooker12
Categories One Dish Meal
Time 1h
Yield 1/2 Pepper, 6 serving(s)
Number Of Ingredients 14
Steps:
- Sautee onions and mushrooms with olive oil until cooked.
- In a separate pan cook the halibut and shrimp, breaking up halibut into small flaky pieces until cooked. Drain the fish juices when done.
- Add the onion and mushroom mixture to the halibut and shrimp. Also add the corn, diced tomatoes, parsley, garlic, crushed red pepper, and bread crumbs. Mix together and cook until mixture is no longer runny.
- Halve the bell peppers and clean. Drop the peppers in to boiling water and boil for 2 minutes. Drain the peppers and place in a glass pan. Fill the peppers with the above mixture and top with shredded mozzarella.
- Cook the peppers at 350 degrees for 15 minutes or until the cheese is melted and brown.
Nutrition Facts : Calories 175.3, Fat 6.1, SaturatedFat 1.9, Cholesterol 45.1, Sodium 370, Carbohydrate 17.1, Fiber 2.7, Sugar 4.5, Protein 14.1
QUICK AND EASY STUFFED PEPPERS
This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe.
Provided by Anonymous
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
- In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
- Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
- Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 27.6 g, Cholesterol 12.2 mg, Fat 4.4 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 351.9 mg, Sugar 6.4 g
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
HALIBUT STUFFED WITH SHRIMP AND CRABMEAT
This is so delicious. Two 1 1/2 lb. halibut fillets may be substituted, with stuffing layered between fillets.
Provided by Chef mariajane
Categories Halibut
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1/4 cup butter. Reduce to low: add crabmeat and shrimp, coating well.
- Stir in flour. Pour in the stock, cream and wine, stirring until blended, Heat gently until hot.
- Stir in mushrooms, green pepper, rice salt and pepper.
- Remove from heat; spoon into pocket of the halibut. Spread the excess mixture over the bottom of baking dish which has been lightly greased.
- Arrange the stuffed fish on top and pour over the melted butter. Bake in preheated 350F oven, covered, for 50 minutes or until fish is tender but still firm.
- Remove from oven. Garnish with parsley and lemon wedges and serve at once.
Nutrition Facts : Calories 786.8, Fat 38.9, SaturatedFat 20.1, Cholesterol 329, Sodium 965.2, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 92.2
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
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