ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
STUFFED PEPPERS
Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
- In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
- Remove from the oven and serve.
STUFFED RED PEPPERS
Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool., Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender.
Nutrition Facts : Calories 278 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 666mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 7g protein.
RED PEPPER PUREE
Roasted red pepper puree is incredibly useful, easy to make, and delicious-you can eat it with a spoon. It contains two basic ingredients, red bell peppers and olive oil, and both are always readily available. And since making a batch is about as difficult as scrambling an egg, and the puree keeps fairly well, there's little reason not to have some on hand. If you are so inclined, you can flavor it with any number of herbs (thyme, basil, and parsley are fine) or spices, like cumin or chile powder (or minced chiles). I usually leave the sauce unadulterated. Of course you can use bottled or canned preroasted peppers ("pimientos") here, though the results will not be as fresh tasting.
Yield makes at least 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
- Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
- Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
- Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
- Fold into omelets or scrambled eggs, with or without cooked vegetables.
- Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
- Spread on crostini or pizza before baking.
- Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
- Serve as a condiment with grilled or roasted fish, meat, or chicken.
- Stir into soups or stews just before serving.
- Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
ROASTED PEPPERS STUFFED WITH CHICK-PEA AND EGGPLANT PURéE AND MUSHROOMS
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425° F.
- Trim and quarter mushrooms. Halve tomatoes lengthwise. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shallot, stirring, until softened. Reduce heat to moderate and cook garlic, stirring, until fragrant, about 20 seconds. Add mushrooms and cook, stirring, 2 minutes. Remove skillet from heat. Stir in tomatoes and season with salt and pepper.
- Halve bell peppers lengthwise through stems and discard seeds and ribs. Season pepper shells with salt and pepper and in a large baking pan bake in upper third of oven 10 minutes.
- Spoon chick-pea and eggplant purée evenly into shells, smoothing tops. Mound mushroom mixture onto center of purée and sprinkle with pine nuts. Bake stuffed peppers in upper third of oven until heated through, about 15 minutes. (Alternatively, grill pepper shells, skin sides up, on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes, or until slightly charred. Transfer shells to a work surface and stuff them as above. Grill stuffed peppers, covered, until heated through, about 5 minutes.)
STUFFED RED PEPPERS
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
- Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
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