Grain Stuffed Peppers Recipes

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GRAIN-STUFFED PEPPERS



Grain-stuffed peppers image

Stuff peppers with mixed grains, chorizo, spinach and leeks for a flavour-packed midweek meal that's easy to prep on busy weeknights when you're short on time

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 12

2 red peppers
3 tbsp olive oil
2 leeks , sliced
30g diced chorizo
2 garlic cloves , crushed
250g pouch microwave grains (or 250g cooked grains)
150g frozen spinach
1 lemon , zested and juiced
3 tbsp half-fat crème fraîche
1 small bunch parsley , finely chopped
50g mixed salad leaves , to serve
1 tbsp flaked almonds , toasted (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Cut the peppers in half through the stalks. Scoop out the seeds with a spoon and discard. Put the peppers cut-side up on to a baking sheet and roast for 10 mins or until beginning to soften.
  • Heat half the oil in a non-stick frying pan over a medium heat. Add the leeks and chorizo and fry for 7 mins over a medium heat. Stir through the garlic, grains and spinach and cook for 3 mins or until the spinach has wilted. Mix through the lemon zest and crème fraîche and season to taste. Fill the peppers with the mixture and return to the oven for 10 mins.
  • Mix the remaining oil with the lemon juice and ½ the parsley. Toss the salad leaves with the dressing. Scatter the remaining parsley and almonds over the peppers, if using, and serve with the salad on the side.

Nutrition Facts : Calories 681 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

STUFFED PEPPERS



Stuffed Peppers image

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

STUFFED PEPPERS



Stuffed Peppers image

In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.

Provided by Jacques Pepin

Categories     dinner, weekday, sausages, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

6 large green bell peppers
1 pound Italian sausage, either mild or spicy
1/2 pound mushrooms, washed and chopped (about 3 1/2 cups)
8 ounces fresh bread crumbs (about 4 cups)
2 onions, peeled and coarsely chopped (about 2 cups)
1 zucchini (6 ounces), cut into 1/4-inch cubes (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 1/2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
  • In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.
  • Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 1096 milligrams, Sugar 12 grams, TransFat 0 grams

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