STUFFED BELL PEPPERS
Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
CHICKPEA STUFFED BELL PEPPERS
Make and share this Chickpea Stuffed Bell Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
- Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
- Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
- Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
- Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.
Nutrition Facts : Calories 309, Fat 6, SaturatedFat 0.9, Sodium 551.3, Carbohydrate 54.9, Fiber 10.1, Sugar 6.4, Protein 11.2
SAUTEED SIRLOIN TIPS WITH BELL PEPPERS AND ONION RECIPE
Provided by á-1025
Number Of Ingredients 12
Steps:
- Rinse, pat dry and cut the sirloin steaks into 1-inch pieces. Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight. To prepare, remove the sirloin tips from the marinade. Discard the marinade. Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest. Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender. Add the sirloin beef tips back to the pan. Stir until heated through then serve
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
STUFFED BELL PEPPERS
Looking for a great way to give leftover meat loaf a whole new taste? Try this simple stuffed peppers variation sent in by Greg Greinke from Round Rock, Texas. "The tasty filling in these tender peppers gets its zip from salsa and cumin," he comments.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut top off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, saute onion and garlic in oil until tender. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin. Sprinkle inside of peppers with salt and pepper. Stuff with meat loaf mixture. , Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE
Provided by dtrumble
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper
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BELL PEPPERS WITH CHICKPEA MASH, EGGS
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Cuisine AfricanCategory DinnerServings 6Total Time 57 mins
- Slice lengthwise piece off each bell pepper, leaving stem and bottom intact, creating a boat shape from each; reserve cut pieces of bell pepper. Carefully scoop out membrane and seeds from peppers with melon baller or teaspoon. Set bell peppers on prepared pan, cut side up. Loosely cover with foil; bake 15 minutes
- Meanwhile, dice reserved bell pepper pieces. Spray large skillet with nonstick spray and place over medium-low heat. Add diced bell peppers, onion, ½ teaspoon salt, and ¼ teaspoon black pepper; cook, stirring frequently, until tender, about 7 minutes. Add turmeric, garlic powder, cumin, and cinnamon and toss to combine. Add spinach and chickpeas; toss to combine and remove from heat.
- Remove bell peppers from oven and reduce heat to 375°F. Place peppers in baking dish. Divide chickpea mixture evenly among peppers; crack 1 egg onto each pepper and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper. Bake, uncovered, until egg whites are set, about 20 minutes. Sprinkle with chives and spoon harissa paste over top.
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- Preheat oven to 220°C (425°F). Line a baking sheet with aluminum foil (or coat pan with cooking spray).
- Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes.
- Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 2 ml (1/2 tsp) salt and 1 ml (1/4 tsp) black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat.
- Remove peppers from oven. Reduce heat to 190°C (375°F). Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top.
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