NO BAKE STUFFED MINI PEPPERS
No Bake Stuffed Mini Peppers are a perfect vegetable appetizer.
Provided by Ginny McMeans
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Cut the stem end off of the peppers. Slice lengthwise. Remove any seeds that are inside. Set aside.
- Here is the recipe for Homemade Almond Mayonnaise. It is really flavorful too.
- Place all of the remaining ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky.
- Remove the blade and stir to make sure the mixture is blended well.
- Stuff each pepper half with about 2 tablespoons of the chickpea mixture.
- Set on a plate to serve. You may cover them with plastic wrap and keep in the refrigerator up to 3 days.
Nutrition Facts : ServingSize 2 Peppers, Calories 38 kcal, Carbohydrate 6 g, Protein 1 g, Sodium 80 mg, Fiber 1 g, Sugar 2 g
NO BAKE STUFFED PEPPERS
Make and share this No Bake Stuffed Peppers recipe from Food.com.
Provided by Douglas Poe
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut peppers cut in half lengthwise, remove and discard stem ends and seeds.
- Parboil in boiling salted water for 10 minutes drain and set aside.
- In a small sauce pan add tomato sauce, sugar and basil, and set aside.
- Brown ground been and onion well in a large skillet.
- Stir in 1/2 cup of tomato sauce, 1/4 cup of rice, and 1/2 teaspoon of salt.
- Cover and simmer 5 minutes, stir in cheese.
- Spoon meat mixture into peppers, place in the skillet and pour remaining sauce around peppers cover and simmer 5 minutes.
- Meanwhile bring water, 1/2 teaspoon salt and butter to boil stir in remaining rice remove from heat, let stand for 5 minute.
- Serve peppers with rice on top of peppers with sauce and additional grated cheese if desired.
Nutrition Facts : Calories 357.9, Fat 13.5, SaturatedFat 6.2, Cholesterol 51.8, Sodium 877.5, Carbohydrate 41.1, Fiber 3, Sugar 5.7, Protein 17.6
BAKED STUFFED BELL PEPPERS
There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed.
Provided by - Carla -
Categories One Dish Meal
Time 2h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F.
- In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
- Use your hands to mix ingredients well.
- Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
- *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
- Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
- Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
- After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
- Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
- Serve along side freshly baked bread and a salad, enjoy!
Nutrition Facts : Calories 386.7, Fat 18.9, SaturatedFat 7.2, Cholesterol 123.7, Sodium 164.7, Carbohydrate 26.2, Fiber 3.3, Sugar 6.4, Protein 25.9
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