STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
- In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
- In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
- Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
- Arrange the peppers on a platter and serve.
STUFFED BABY BELL PEPPERS
Categories Side Bake Parmesan Ricotta Bell Pepper Summer Capers Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make filling:
- Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
- Stuff and bake peppers:
- Preheat oven to 350°F.
- Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.
- Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
- Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.
STUFFED BABY BELL PEPPERS (EGYPTIAN RECIPE)
Most Mediterranean countries have a recipe for stuffed bell peppers. The stuffing in all of them share one common ingredient which is the rice, then the herbs and spices added in each country make all the difference. As for the ground beef I used here; most of the time it is not used in the Egyptian recipe to save money.
Provided by Hanan Hussein
Categories Rice Sides
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Wash the bell peppers. Using a sharp knife with a pointed tip; cut and remove the tops of the bell peppers, then scoop out all the seeds. Set aside.
- 2. In a mixing bowl, add the rest of the ingredients except the water. Mix very well making sure to break any lumps in the ground beef.
- 3. Fill the peppers with the rice mixture (but don't pack them too tight so as to allow room for the rice to plump when cooked).
- 4. Stand the filled peppers up in a pot, add the hot water (or broth), bring to the boil then reduce the heat, cover and let it simmer till the rice is cooked; about 35 - 45 minutes. In Egypt it is served with plain yogurt or garlic yogurt.
SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
Steps:
- Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.;
STUFFED BABY BELL PEPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 24
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
- Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
- Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
- Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.
STUFFED BABY BELL PEPPERS
Make and share this Stuffed Baby Bell Peppers recipe from Food.com.
Provided by DailyInspiration
Categories Pork
Time 1h
Yield 24 peppers
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
- Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoons salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
- Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2-3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet (the peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking).
- Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.
Nutrition Facts : Calories 59.9, Fat 4.8, SaturatedFat 1.7, Cholesterol 10.2, Sodium 31.4, Carbohydrate 1.6, Fiber 0.5, Sugar 0.7, Protein 2.7
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