Multigrain Stuffed Pepper Cups Recipes

MULTIGRAIN STUFFED PEPPER CUPS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside., In a large saucepan, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. , Cover and bake at 375° for 30-35 minutes or until peppers are tender and filling is heated through.

STUFFED PEPPER CUPS

Steps:

• Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6. Posted to EAT-L Digest 08 Dec 96 From: "Damita D. Green" Date: Mon, 9 Dec 1996 08:54:43 -0500

KALE AND SAUSAGE MULTIGRAIN STUFFED ACORN SQUASH

Steps:

• This colorful and delicious Kale and Sausage Multigrain Stuffed Acorn Squash dish is perfect to serve your family for dinner tonight. Or make it for your next dinner party and impress your guests! Step 1
• Preheat oven to 400°F. Step 2
• Drizzle each squash half with 1/2 tablespoon oil. Place cut side down, on a foil-lined baking sheet and roast for 40 to 45 minutes, or until squash is tender. Step 3
• Prepare rice and quinoa according to package directions. Step 4
• Meanwhile, heat remaining oil in a large skillet on high. Step 5
• Brown sausage for 5-7 minutes. Step 6
• Add onion, celery, garlic and red pepper flakes. Cook for 2 to 3 minutes, until onion is translucent. Step 7
• Add kale and cook for an additional 2 to 3 minutes, until kale is wilted. Step 8
• Remove pan from heat and stir in dried cherries, rosemary, thyme and rice and quinoa. Season with salt and pepper. Step 9
• Scoop rice mixture into cooked squash halves. Sprinkle each with Parmesan cheese. Step 10
• Bake for 10 to 12 minutes, until topping begins to brown. Serve with any extra stuffing.

ROASTED STUFFED PEPPERS

Steps:

• Preheat oven to 350°F (180°C).Trim bases so peppers stand flat, cut tops off, remove seeds, and place on a baking sheet.In a bowl, combine tomatoes with prosciutto, croutons, capers, garlic, olive oil and half the parsley. Season with salt and pepper.Stuff peppers with the mixture.Sprinkle with parmesan and remaining parsley.Roast for about 45 minutes or until tender.