THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
CHICKEN-STUFFED GREEN PEPPERS
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
More about "chicken wild rice stuffed red peppers recipes"
CHICKEN AND RICE STUFFED PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (49)Total Time 1 hr 5 minsCategory Entree, Lunch, DinnerCalories 394 per serving
CHEESY CHICKEN AND RICE STUFFED PEPPERS - JAR OF …
From jaroflemons.com
7 CHICKEN-STUFFED PEPPER RECIPES
From allrecipes.com
EASY BAKED CHICKEN WITH WILD RICE STUFFING - AN AFFAIR …
From anaffairfromtheheart.com
MUSHROOM AND WILD RICE STUFFED PEPPERS - A FARMGIRL'S …
From afarmgirlsdabbles.com
CHICKEN AND RICE STUFFED PEPPERS | YELLOWBLISSROAD.COM
From yellowblissroad.com
CREAMY CHICKEN, SPINACH AND RICE STUFFED PEPPERS
From reciperunner.com
STUFFED PEPPERS WITH RICE - THE SEASONED MOM
From theseasonedmom.com
10 BEST STUFFED BELL PEPPERS WITH WILD RICE RECIPES
From yummly.com
CHICKEN AND RICE STUFFED PEPPERS - DISHES & DUST …
From dishesanddustbunnies.com
CHICKEN BREASTS STUFFED WITH WILD RICE RECIPES - YUMMLY
From yummly.com
WILD RICE STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE
From midwestliving.com
Calories 444 per serving
CHICKEN-&-RICE-STUFFED PEPPERS WITH SUN-DRIED TOMATO …
From eatingwell.com
5/5 (2)Total Time 30 minsServings 4Calories 389 per serving
VEGETABLE STUFFED PEPPERS - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN AND COUSCOUS STUFFED BELL PEPPERS RECIPE | MYRECIPES
From ximeki.hards.dynu.com
ONE-SKILLET CHICKEN AND CHICKPEAS WITH ROASTED RED PEPPERS
From rachaelrayshow.com
BLAZING SHRIMP STUFFED PEPPERS RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
WILD RICE STUFFED PEPPERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN STUFFED CHICKEN WITH RED RICE | DINNER RECIPES | GOODTO
From goodto.com
GROUND CHICKEN STUFFED PEPPERS - PINCH OF WELLNESS
From pinchofwellness.com
STUFFED PEPPERS WITH WILD RICE RECIPE - RECIPES.NET
From recipes.net
MONTEREY CHICKEN ENCHILADAS - PLAIN CHICKEN
From plainchicken.com
JASMINE RICE-STUFFED PEPPERS RECIPE | MYRECIPES
From ximeki.hards.dynu.com
GROUND CHICKEN STUFFED PEPPERS | EASY FAMILY RECIPES
From easyfamilyrecipes.com
You'll also love