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Barley Stuffed Peppers
Cut top and stem off the peppers. clean out seeds and inside ribs. chop onion into course cubes. cook the barley per box instructions. pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). stir fry the onions, garlic, and spices over medium heat for about 7 minutes. grate the cheddar cheese. stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. Place peppers in an 8 inch glass pie dish. fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes.
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Beef and Orzo Stuffed Peppers
Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes in boiling salted water. Drain, inverted on paper towels. Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and garlic in food processor or blender until blended. With motor running, slowly pour in olive oil. Process until blended. Reserve. Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20 minutes. Sprinkle with 2 Tbsps. More grated Parmesan cheese.
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Beets Stuffed With Vegetables And Rice
Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff beets with this mixture and cover each with a slice of lemon. Bake in a preheated 325 F oven for 35 minutes.
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Stuffed Vegetables
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Bell Peppers Stuffed With Green Chile Corn And Hominy
Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion and saute about 2 minutes, or until onion is starting to give off an aroma. Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add posole, green chile, garlic and 1 tablespoon of vegetable stock. Dissolve cornstarch in the remaining tablespoon of stock, and stir into the skillet. The filling will quickly thicken just enough to stick together somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
Yield: 6 stuffed pepper halves
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making a single, upright, tall, deep stuffing vessel; to me, this method gives too high a percentage of filling to pepper. And, because so little filling surface is exposed to the oven heat, the result's too soggy for me. Instead, start by halving large green, red, yellow, or purple sweet bell peppers vertically, right down the middle through the stem. The vertical halving, in addition to solving the sog problem, makes for a pretty presentation on the plate and also means you can get two servings from a single pepper (although if you're using the pepper as a centerpiece instead of a component, you might consider both halves to be one serving). With a paring knife, cut out any residual chunk of white fiber and remove any seeds or the miniature internal peppers that are sometimes formed. Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn the heat up and get the skillet quite hot. Place the peppers, cut sides down, in the hot oil. There will be great sizzling and carcinogen ignore it. Let the peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs, flip the peppers over and let sear another 3 to 4 minutes. What you want to do is soften the peppers slightly not much, just enough to take the raw edge from them and brown them in spots. Remove the peppers from the oil, and immediately drain them on paper towels, wiping them well to remove any traces of oil. Then, once the oil has cooled, pour it into a bottle or jar. You'll notice it has taken on both the color and fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and hoard the leftovers, refrigerated, for a nice note in any stir fry that contains peppers, or as an addition to salad dressings.
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Stuffed Vegetables
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Bell Peppers With Brown Rice Stuffing
Slice the tops from the peppers to form lids. Scoop out the seeds & membranes. Place the peppers in a greased casserole.
Saute the onion & garlic in the oil over low heat until the onion is soft & golden. Add the rice & half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes. Discard the bay leaf, thyme & parsley. Mix in the nuts & season well.
Fill the green peppers with the sauteed mixture. Replace the tops. Pour the remaining tomato juice around the peppers. Bake at 350F for 35 minutes.
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Black Bean Stuffed Peppers
Fill a Dutch oven about half full of water; bring to boiling, Halve peppers lengthwise, removing seeds and membranes. Add peppers to boiling water-and return to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or- until peppers are lust tender. Drain peppers.
Meanwhile, in a medium saucepan combine broth, thawed concentrate, onion, uncooked rice, and chili powder. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender Stir in beans and corn, Stir in most of the cheese.
Fill peppers with rice mixture. Place in a 3-quart rectangular baking dish. Bake, covered, in a 400® oven about 25 minutes or until heated through. Sprinkle with remaining cheese. If desired, garnish with orange wedges.
Makes 4 servings (2 pepper-halves).
Nutrition facts per serving: 395 cal., 19 g pro., 75 g carbo., 5 g total fat (2 g sat. fat), 15 mg cholesterol, 9 g dietary fiber, 846 mg sodium. Daily Value: 161% vit. C, 15% vit. A, 31% folate, 28% thiamin, 12% riboflavin, 17% niacin, 19% calcium, 23% iron, 26% potassium.
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Bountiful Stuffed Squash
Cut squash in half lengthwise; discard seeds and fiber. Place, cut side down, in microwave-safe baking dish. Cover and microwave on High 4 minutes; turn squash over and rotate dish. Cover and microwave on High 4 minutes, or until squash is tender, yet firm. Meanwhile, saute onion in hot oil in large skillet over high heat until translucent. Add turkey and apple; cook and stir over medium heat 5 minutes, or until turkey is no longer pink. Sprinkle flour evenly over meat mixture; stir to blend. Gradually stir in lite soy sauce; cook, stirring, until slightly thickened. Stir in raisins; remove from heat. Fill squash halves equally with turkey mixture. Cover loosely; microwave on High 1 minute to thoroughly heat filling.
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Broccoli Stuffed Tomatoes
Wash tomatoes; cut tops from tomatoes, scoop out pulp, leaving shells intact. Reserve pulp for other use. Sprinkle cavities of tomatoes with salt and pepper. Cook broccoli. Drain well. Combine broccoli, cheese, bread crumbs, mayonnaise and onion. Mix well. Stuff tomatoes. Sprinkle with Parmesan cheese. Bake 30 minutes at 350 degrees.
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Bulgur Stuffed Cabbage
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot.
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Cabbage Filled Peppers
Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using.
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Cajun Stuffed Peppers
Rinse the peppers and cut them in half. Remove the seeds and membranes. Place the pepper boats into a 9 by 12-inch baking dish. Pour 2 cups of water into the dis, taking care not to get any inside the pepper cavities. Cover dish with microwave-safe plastic wrap and microwave the peppers on high until the peppers are just crisp-tender, about 5 to 6 minutes.
Meanwhile, heat the oil on medium in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and Cajun spice, and raise the heat to medium-high. Cut sausage link into quarters to make long strips. Cut each strip into ¼-inch slices. Add the sausage to the pan.
Add broth, tomatoes and rice to the skillet, cover and raise heat to high to bring the broth to a boil. Meanwhile, rinse and drain the beans, add to the skillet and recover pan. Continue to boil until rice is tender, about 5 minutes. Uncover and boil, stirring occasionaly, for 1 minute to thicken the sauce.
To serve, remove the peppers from the dish with a slotted spoon, draining any water. Place a pepper half on each plate and fill the cavities with stuffing. Spoon the remaining stuffing around the outside of the peppers. Serve at once.
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Category:
Stuffed Vegetables
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Chinese Chicken Stuffed Peppers
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.
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Category:
Stuffed Vegetables
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