Stuffed Roasted Capsicum Recipes

STUFFED ROASTED CAPSICUM

Am a little unclear what other countries call capsicums, but they are a type of pepper, look like a bell pepper, come usually in red or green, now also occasionally in yellow n black. Zucchini, capsicum n cherry tomatoes seem to be in abundance at same time of year. Could possibly add a little cooked beef mince to recipe tho I...

Provided by J Noname

Categories Vegetable Appetizers

Time 1h

Number Of Ingredients 7

Stuffed roasted capsicum image

Steps:

1. Cut around stalk base of capsicum, remove along with pips. Mix zucchini, cheese, bread crumbs in bowl, add cherry tomatoes, season. Stuff inside capsicum. Bake 180c 30-45 mins. I usually throw them in along with roast veges.

Ingredients

1 capsicum red or green
1 Tbsp zucchini very finely diced
2 Tbsp grated cheese
4 small cherry tomatoes
pinch salt n pepper
pinch cracked pepper
1 Tbsp breadcrumbs

STUFFED PEPPERS MY WAY

Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

Provided by Sandy

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h

Yield 2

Number Of Ingredients 11

Stuffed Peppers My Way image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 g

Ingredients

1 cup water
½ cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese

STUFFED PEPPERS

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories Dinner, Main course

Time 55m

Number Of Ingredients 11

Stuffed peppers image

Steps:

Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Nutrition Facts : Calories 485 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

Ingredients

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

BAKED STUFFED CAPSICUMS OR BELL PEPPERS

Make and share this Baked Stuffed Capsicums or Bell Peppers recipe from Food.com.

Provided by Redhead8

Categories Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Baked Stuffed Capsicums or Bell Peppers image

Steps:

Preheat oven to 180°C.
Cut tops off capsicums and keep aside. Remove seeds and membranes. Cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes Drain.
Cook rice or pasta.
Fry garlic and onion in oil until soft.
Add tomatoes.
Cook 10 minutes.
Remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
Fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
Place in greased baking dish 35-40 minutes.

Nutrition Facts : Calories 249.3, Fat 7.8, SaturatedFat 1, Sodium 53, Carbohydrate 40, Fiber 5, Sugar 8.8, Protein 4.8

Ingredients

6 large red capsicums
1 cup rice or 1 cup pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 onion, finely chopped
1 (240 g) can peeled tomatoes
1/4 cup stuffed olives
8 kalamata olives, chopped
2 tablespoons pine nuts
125 g mild cheese, diced
1/2 cup grated pecorino cheese
salt
pepper

More about "stuffed roasted capsicum recipes"

VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE

Web Oct 26, 2020 4 large red bell peppers, halved from stem to base, seeds and membranes removed 1 tablespoon extra virgin olive oil, as needed …
From cookieandkate.com
4.9/5 (169)
Calories 430 per serving
Category Entree

To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.

Stuffed Roasted Capsicum Recipes

STUFFED ROASTED CAPSICUM

STUFFED PEPPERS MY WAY

Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

STUFFED PEPPERS

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

BAKED STUFFED CAPSICUMS OR BELL PEPPERS

Make and share this Baked Stuffed Capsicums or Bell Peppers recipe from Food.com.

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