Peppers Stuffed With Broccoli Beans And Rice Recipes

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
• Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

PEPPERS STUFFED WITH BROCCOLI, BEANS AND RICE

Steps:

• In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
• Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
• Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.