CHEESE-STUFFED PEPPERS: CHILE RELLENOS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 8 servings of 2 peppers each
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
- In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
- Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
- Transfer to a platter and let rest for 5 minutes before serving.
CHEESY STUFFED PEPPERS
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.
CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
- Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
- Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
- Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.
CHEESE-STUFFED PEPPERS
This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!
Provided by RIOULA
Categories Appetizers and Snacks Cheese
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
- Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
- Broil peppers under the preheated broiler, turning frequently, about 15 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
THREE CHEESE STUFFED BANANA PEPPERS
This is a meat-free stuffed pepper recipe that is great with spaghetti or any other pasta. I use hot banana peppers because they add great flavor and fire to the sauce, but I'm sure mild banana peppers could be substituted for the faint-of-heart!
Provided by HollyJane
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Mix the three cheeses in a medium-sized bowl.
- Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
- Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
- After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
- Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
- If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
- Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
- Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
- Serve with spaghetti or other pasta.
- NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
CHEESE-STUFFED ANAHEIM PEPPERS
I found this delicious appetizer on another recipe site as I was looking for a way to use up the abundance of anaheim peppers I have growing in my garden. I brought this to a friend's house and it was a big hit. We used serrano peppers for the red and green hot chili peppers called for in the recipe and cilantro for the fresh herb. We served atop baked pita chips. Prep time includes time to chill in fridge.
Provided by Dr. Jenny
Categories Cheese
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut stalk end of Anaheim peppers and remove seeds.
- Split small chili peppers, remove seeds and chop them finely.
- Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
- Add chopped chili peppers and herbs and mix well.
- Stuff the peppers with the cheese mixture and chill for a few hours.
- When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.
Nutrition Facts : Calories 254.4, Fat 20.5, SaturatedFat 13.4, Cholesterol 72.4, Sodium 529.8, Carbohydrate 9.9, Fiber 1.2, Sugar 5.7, Protein 9.6
CHEESE AND RICE STUFFED BELL PEPPERS
This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).
Provided by Kristen in Chicago
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Slice off the tops of the peppers.
- Wash the peppers and remove the cores and seeds.
- Stand the pepper cups upright in a saucepan containing 1/2.
- cup boiling water.
- Cover tightly and allow to steam for 5 minutes.
- Remove and drain.
- In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
- Divide the mixture and stuff each pepper.
- Stand the peppers in a loaf pan or cupcake tins.
- Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2
CHEESE STUFFED CUBANELLE PEPPERS
Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.
Provided by Dreamer in Ontario
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
- Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
- Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
- Stuff each pepper with the cheese.
- Secure with toothpicks to hold the peppers closed.
- Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
- Grill the packet until heated through (about 10 minutes).
- Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
- Remove toothpicks and serve warm.
Nutrition Facts : Calories 257, Fat 18.5, SaturatedFat 11.6, Cholesterol 53.5, Sodium 327.1, Carbohydrate 8, Fiber 2.8, Sugar 4.2, Protein 16.1
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