FOUR CHEESE ARBORIO STUFFED RED BELL PEPPERS
I love red bell peppers! They even become better when they are cooked; roasted, baked, fried, pureed. I'll take 'em any way you make 'em. One day when I came across some at a local market on sale for 99 cents per pound instead of their usual $3.99 per pound, I had to buy some for dinner that night. And this is what I was inspired to come up with. Please, please use RED bell peppers... the flavor will not be the same with green ones. This is a good main dish (esp. for Lent) or as a side dish.
Provided by andylynn
Categories Short Grain Rice
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the sauce: In a large saucepan, over low heat, sweat onions and garlic in the extra-vigin olive oil until tender (about 5 min) but with no color. Add the tomato paste and cook over medium heat for 2 minutes, stirring constantly. Add the crushed tomatoes, water, and Italian seasoning. Season with salt and pepper to taste. Add the tablespoon of sugar if desired to cut the acidity or tartness of the sauce. Simmer for 1 hour on low heat.
- For the filling: While the sauce is simmering, bring the 2 cups water to a boil. Add arborio rice. Return to a boil, reduce heat. Cover and simmer 10-12 minutes. Rice should be al dente. Transfer rice to a large bowl and allow to cool.
- When the rice is cool, add the cheeses, garlic powder, egg, salt, and black pepper. Combine well.
- Cut red bell peppers in half, from top to bottom. Remove seeds and white membranes. Place pepper halves, cut side down, on a large microwave safe plate. Cover loosely with plastic wrap, and microwave on high for 4 minutes just to slightly soften the peppers
- Fill the pepper halves with about 1/2 cup filling. There should be enough for all 8 halves, don't be afraid to mound the mixture.
- Place peppers in a 9"x13"x2" baking dish. Add the sauce around the peppers, just until the sauce comes half way up the sides of the peppers, not to cover.
- Bake uncovered in a 375 degree oven for 40 min or until the peppers are tender and the cheese is golden brown.
- Spoon sauce over the peppers and garnish with chopped fresh parsley to serve.
- Note: Any additional sauce left may be served on the side.
Nutrition Facts : Calories 312.1, Fat 13.4, SaturatedFat 5.5, Cholesterol 50.9, Sodium 531.9, Carbohydrate 33.7, Fiber 3.6, Sugar 6.9, Protein 14.2
FOUR-CHEESE STUFFED GRILLED PEPPERS
Grilled peppers stuffed with gooey melted cheese goodness. 'Nuff said.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
- In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
- Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
- Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
- Transfer the peppers to plates and serve.
- You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.
STUFFED PEPPERS FOR FOUR
Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It'll look so pretty on your table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions; drain. Cut and discard tops from peppers; remove seeds. Place in a 3-qt. round microwave-safe dish. Add water; microwave, covered, on high until peppers are crisp-tender, 7-9 minutes., In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain. Stir in pasta sauce, vegetables, 1/4 cup cheese and orzo. Spoon into peppers. Sprinkle with remaining cheese., Microwave, uncovered, on high until heated through, 1-2 minutes.
Nutrition Facts : Calories 448 calories, Fat 18g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 734mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 30g protein.
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