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
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO
A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
- Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 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
CHEESY GROUND BEEF & ZUCCHINI STUFFED PEPPERS
If you like your stuffed peppers cheesy and saucy, you'll like this combination of ground beef and zucchini with spaghetti sauce and mozzarella cheese.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Brown meat in skillet; drain. Meanwhile, bring water to boil in large saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min.
- Drain meat. Add to rice with zucchini and 1 cup each pasta sauce and cheese.
- Place 1 pepper half in center of each of 6 large sheets of heavy-duty foil; fill with meat mixture. Top with remaining sauce and cheese. Bring up foil sides. Add 1 Tbsp. water to each packet. Double-fold top and ends to seal each packet, leaving room for heat circulation inside.
- Grill 20 to 25 min. or until filling is heated through and peppers are crisp-tender. Cut slits in foil to release steam before opening each packet.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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