Stuffed Zucchini And Red Bell Peppers Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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.

Steps:

• Preheat broiler.
• Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
• In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly drizzle the olive oil into a 9 by 12 inch baking dish.
• Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
• Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving the 1/8 inch thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
• Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, (about 45 minutes).
• Transfer the stuffed vegetables to a platter and serve.

Steps:

• Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.
• Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper.
• Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.
• Scoop the risotto into the vegetables.
• Preheat the oven to 425 degrees F.
• Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley.
• Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.

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.

Steps:

• Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.