EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
PESTO RICE PEPPERS
I like to use red, orange and yellow - sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.
Provided by Kit..ty Of Canada
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
- Cut peppers in half through stems (retain stems); seed and core.
- Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
- Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
- Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
EASY STUFFED PEPPERS
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 5
Steps:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium
AIR-FRYER CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. These air-fryer stuffed peppers deliver without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat air fryer to 400°. Cut peppers lengthwise in half; remove stems and seeds. In batches, place peppers in a single layer on tray in air-fryer basket. Cook until skin starts to blister and peppers are just tender, 10-15 minutes. Reduce air fryer temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture. In batches, cook until heated through, about 5 minutes. Sprinkle with cheese; cook until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
ROAST PEPPER PESTO WITH PASTA
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
More about "pesto rice peppers recipes"
PESTO RICE {EASY & HEALTHY} - HINT OF HEALTHY
From hintofhealthy.com
Cuisine MediterraneanCategory Dinner, Side DishServings 6Calories 198 per serving
- Add all the ingredients to a pot. Cover with a lid, and bring it to a boil on medium high heat, then reduce it down to a simmer on very low heat.
- Leave the rice to simmer gently for about 10 minutes. The water will now have completely absorbed. Remove the rice from the heat, but leave it covered with the lid for another 3-5 minutes.
QUICK PESTO RICE RECIPE WITH PEPPERS, MUSHROOMS & FETA …
From minuterice.com
4.8/5 (4)Servings 1
PESTO RICE PEPPERS | FOODLAND ONTARIO
From ontario.ca
Estimated Reading Time 40 secs
EASY LEMON PESTO RICE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SEARED CHICKEN & ZUCCHINI WITH PESTO RICE & PARMESAN
From blueapron.com
PESTO AND RICE STUFFED PEPPERS - PLANTD
From plantd.co
PESTO RICE - THIS WIFE COOKS™
From thiswifecooks.com
Ratings 7Category Side DishCuisine American, ItalianTotal Time 40 mins
PESTO RED RICE BOWLS WITH EGGS, KALE & SHISHITO PEPPERS
From blueapron.com
RECIPE: ITALIAN SHRIMP & PESTO RICE WITH SAUTéED VEGETABLES
From blueapron.com
PESTO RISOTTO STUFFED PEPPERS RECIPE - HOW SWEET EATS
From howsweeteats.com
33 BEST CREAMY CHICKEN RECIPES - EASY CREAMY CHICKEN DINNERS
From delish.com
RECIPE: ITALIAN BEEF & PESTO RICE WITH SAUTéED VEGETABLES & CRISPY ...
From blueapron.com
BUDGET RECIPE: PEPPERS STUFFED WITH RICE WITH PESTO
From tastymediterranean.com
CLASSIC STUFFED PEPPERS RECIPE| MINUTE RICE®
From minuterice.ca
EASY PESTO RICE & BEAN SOUP RECIPE - HOW TO MAKE RICE & BEAN …
From delish.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #stuffings-dressings #side-dishes #rice #vegetables #dietary #pasta-rice-and-grains #peppers
You'll also love