Stuffed Peppers

If you love Stuffed Peppers as much as I do, today's post is sure to please. Check out the Mediterranean Stuffed Peppers, the Colorful Turkey Stuffed Peppers, and the rest of today's yumminess. Enjoy!

STUFFED BELL PEPPERS

This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."

Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1 onion, finely diced

2 cloves garlic, chopped

1 medium zucchini, finely diced

4 Roma tomatoes, seeded and finely diced

Red pepper flakes, as needed

1 cup cooked long-grain and wild rice

1-1/2 cups grated pepper Jack cheese

Directions

Preheat the oven to 350 degrees F.

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

TACO STUFFED PEPPERS

This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6

To view this online, click here.

Ingredients

extra-virgin olive oil

1/2 Onion, chopped (about 1 cup)

1 clove garlic, minced

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Chopped cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3 bell peppers, halved (seeds removed)

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

1 c. Shredded lettuce

Pico de gallo, for serving

Hot sauce, for serving

Lime wedges, for serving

Directions

Preheat oven to 375° and spray a large baking dish with cooking spray.

In a large skillet over medium heat, heat about 1 tablespoon olive oil.

Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.

Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.

Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

STUFFED PEPPERS

This is from Lidey Heuck in The New York Times cooking enewsletter. The recipe begins, "These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking."

Time: 1-1/4 hours; Makes 6 to 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021007-stuffed-peppers.

Ingredients

4 large red, orange or yellow bell peppers

2 tablespoons olive oil

1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery

1 cup finely chopped yellow onion (about 1 small)

3 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon red-pepper flakes

1 pound ground beef (at least 15 percent fat), turkey, chicken or pork

3/4 cup dry white wine, chicken broth or vegetable broth

1 (14-ounce) can diced fire-roasted tomatoes

1-1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

1 cup cooked white or brown rice

1/4 cup grated Parmesan

2 tablespoons minced fresh parsley, plus more for serving (optional)

1 cup shredded mozzarella, provolone or other semifirm cheese

Preparation

Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.

In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.

Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.

Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.

Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.

Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

COLORFUL TURKEY STUFFED PEPPERS

Yield: 4 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321

View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml

Source: Jennie-O

Ingredients

2 bell peppers, preferably a mix of yellow, green or red

1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh basil or 1 teaspoon dried basil leaves

1/4 teaspoon salt, if desired

1/4 teaspoon freshly ground black pepper

1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained

1/2 cup cooked white or brown rice

3/4 cup shredded low-fat Cheddar cheese, divided

paprika, if desired

fresh parsley, if desired

Directions

Heat oven to 375F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in 1/2 cup cheese.

Mound heaping 1/2 cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g

MEDITERRANEAN STUFFED PEPPERS

This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”

Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.

Ingredients

4 large red or yellow bell peppers (about 1/2 lb each)

1 lb lean (at least 93%) ground turkey

1 tablespoon finely chopped garlic

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)

3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)

1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)

3/4 cup reduced-fat shredded mozzarella cheese (3 oz)

1 package (4 oz) feta cheese crumbles (3/4 cup)

2 cups chopped plum (Roma) tomatoes (4 medium)

3 cup chopped fresh basil leaves

Directions

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.

Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.

In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.

Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.

Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.

In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.