PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
- Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
- Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams
ZUCCHINI RISOTTO
This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.
Provided by LitleLisa1
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
- Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
- When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g
ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI
Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.
Provided by LindaS
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
- Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
- When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.
Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2
More about "risotto stuffed peppers and zucchini recipes"
RISOTTO STUFFED PEPPERS - SUMMER RISOTTO STUFFED …
From howsweeteats.com
5/5 (34)Category Main CourseCuisine AmericanTotal Time 1 hr
- Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
- Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and cook, toasting it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
- Place the marinara in a baking dish. Place the peppers on top, cut side up. Scoop the rice into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
STUFFED ZUCCHINI AND RED BELL PEPPERS RECIPE - FOOD …
From foodnetwork.com
Author Giada De LaurentiisSteps 4Difficulty Easy
DELICIOUS ZUCCHINI LOW CARB STUFFED PEPPERS - HANGRY …
From hangryfork.com
Cuisine AmericanCategory DinnerServings 6Calories 292 per serving
ZUCCHINI RISOTTO RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 5Difficulty Easy
CREAMY ITALIAN ZUCCHINI RISOTTO - AN EASY FRESH ZUCCHINI …
From anitalianinmykitchen.com
ITALIAN CHEESY BEEF RISOTTO STUFFED PEPPERS WITH …
From vikalinka.com
VEGGIE RISOTTO STUFFED PEPPERS | JUST A PINCH …
From justapinch.com
28 BEST STUFFED PEPPER RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
PESTO RISOTTO STUFFED PEPPERS. | RECIPE | STUFFED PEPPERS, EASY …
From pinterest.com
HERBY RISOTTO STUFFED PEPPERS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
BEST RISOTTO STUFFED PEPPERS AND ZUCCHINI RECIPES
From alicerecipes.com
PESTO RISOTTO STUFFED PEPPERS RECIPE - HOW SWEET EATS
From howsweeteats.com
THE BEST GLUTEN-FREE RISOTTO STUFFED ZUCCHINI BOAT RECIPE
From glutenfreefoodee.com
RISOTTO STUFFED PEPPERS AND ZUCCHINI RECIPE - WE KNOW RICE
From weknowrice.com
20+ BEST 30-MINUTE DINNER RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
RISOTTO STUFFED PEPPERS AND ZUCCHINI | PUNCHFORK
From punchfork.com
RISOTTO STUFFED PEPPERS - WAITROSE & PARTNERS
From waitrose.com
RISOTTO STUFFED PEPPERS AND ZUCCHINI – SHARED BOUNTY FARM
From sharedbounty.com
TOMATO AND BASIL RISOTTO STUFFED PEPPERS - THE FEEDFEED
From thefeedfeed.com
AN EASY RISOTTO TO TOP HOWEVER YOU PLEASE - THE NEW YORK TIMES
From nytimes.com
10 BEST STUFFED PEPPERS WITH RISOTTO RICE RECIPES | YUMMLY
From yummly.com
RISOTTO STUFFED PEPPERS AND ZUCCHINI RECIPE - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love