SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
TRI-COLOR STUFFED PEPPERS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
- SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
- BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp
PAN FRIED MEATLOAF IN TRICOLOR PEPPERS
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.
GRILLED TRICOLOR PEPPERS
Provided by Jennifer Iserloh
Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.
TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES
Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.
Provided by An American in Spain
Categories Peppers
Time 41m
Yield 6 tapas
Number Of Ingredients 10
Steps:
- Heat olive oil in large frying pan.
- Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
- Add parsley, cilantro and garlic and cook another 2-3 minutes.
- Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
- Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
- (Do not overcook the peppers).
- The sauce should be somewhat thick.
- If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
- Check the seasoning again at this point.
- Add the peppers and onions back into the sauce, if necessary.
- Serve immediately.
- The dish may be made ahead of time and rewarmed when served.
TRICOLOR PEPPER PASTA
I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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