BEST EVER EASY STUFFED PEPPERS (5 INGREDIENTS)
Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
- In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
- Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
- Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
- Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.
Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 469 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
TURKEY-AND-RICE STUFFED PEPPERS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
- Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
- Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
- Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.
Nutrition Facts : Calories 542 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 53 milligrams, Sodium 1266 milligrams, Carbohydrate 62 grams, Fiber 7 grams, Protein 27 grams, Sugar 15 grams
TURKEY-STUFFED BELL PEPPERS
These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges
More about "basmati rice and turkey stuffed peppers recipes"
GROUND TURKEY STUFFED BELL PEPPERS - MOMSDISH
From momsdish.com
4.8/5 Total Time 50 minsCategory Grains, Meats, VeggetableCalories 305 per serving
- In a pan with preheated with oil over medium-heat, saute the onion with mushrooms until they turn golden brown. Add the ground turkey, breaking up the meat with your spatula as you brown it.
- Add in cooked rice and half of the sauce. Stir to combine and season with salt and pepper to taste.
- Stuff each pepper with the filling. Combine the rest of the sauce with two cups of water and pour it on the bottom of the baking dish. Place peppers into the baking dish and top each one with cheese. Bake at 375°F for 40 minutes.
TURKEY STUFFED PEPPERS WITH RICE - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (3)Total Time 50 minsCategory DinnerCalories 196 per serving
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper. Set aside.
- Cook the rice according to packet instructions. Remove the lid and set aside to cool, stirring occasionally.
- Whilst the rice is cooking prepare the peppers. Cut each pepper in half from the top, remove the seeds and place on the baking sheet open end up. Season lightly and drizzle with a little oil. Bake for 20 minutes. Remove from the oven and pour the juices from the peppers into the rice. Leave the oven on.
- To make the filling combine the rice (it will have cooled by now) with the meat, onion and garlic granules, seasoning, parsley and 3 quarters of the cheese. Stir thoroughly and fill the pepper halves with the mixture pressing in well. Sprinkle each pepper with the remaining cheese, drizzle over a little oil and bake for 40 minutes. Remove from the oven and serve immediately.
CREAMY TURKEY AND RICE STUFFED PEPPERS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
STUFFED PEPPERS RECIPE WITH BROWN RICE AND TURKEY
From mahatmarice.com
STUFFED PEPPERS {LOADED WITH FLAVOR!} - CHELSEA'S …
From chelseasmessyapron.com
STUFFED PEPPER CASSEROLE - EASY, HEALTHY ONE POT MEAL
From wellplated.com
LEFTOVER TURKEY STUFFED PEPPERS - AHEAD OF THYME
From aheadofthyme.com
10 BEST STUFFED PEPPERS GROUND TURKEY RICE RECIPES | YUMMLY
From yummly.com
10 BEST STUFFED PEPPERS WITH BASMATI RICE RECIPES | YUMMLY
From yummly.co.uk
GROUND TURKEY STUFFED PEPPERS (GLUTEN FREE + HEALTHY) - DEAR CRISSY
From dearcrissy.com
BASMATI RICE AND STUFFED PEPPERS – A PERFECT PAIRING!
From havenhillcuisine.com
10 BEST STUFFED PEPPERS WITH BASMATI RICE RECIPES | YUMMLY
From yummly.com
ITALIAN STUFFED PEPPERS | PEPERONI RIPIENI - RECIPES FROM ITALY
From recipesfromitaly.com
DINNER - STUFFED PEPPERS WITH TURKEY AND RICE RECIPES
From tfrecipes.net
STUFFED PEPPERS WITH GROUND TURKEY & BASMATI RICE
From allrecipes.com
GROUND TURKEY STUFFED PEPPERS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
EASY (GROUND TURKEY AND RICE) STUFFED BELL PEPPERS
From tastykitchen.com
KHEER RICE PUDDING RECIPE | TILDA RICE USA
From tilda.com
GROUND TURKEY STUFFED PEPPERS - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love