Rice Stuffed Mini Sweet Peppersturkey Recipes

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MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
  • Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
  • Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

TURKEY-STUFFED PEPPERS



Turkey-Stuffed Peppers image

A cheesy roux sauce defines this otherwise bland recipe. This recipe is kid- and diabetic-friendly. Spice it up with red pepper flakes.

Provided by Pam Smith

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

Time 55m

Yield 4

Number Of Ingredients 16

2 large red bell peppers, tops and seeds removed and halved lengthwise
2 tablespoons olive oil
1 pound ground turkey
2 small onions, chopped
1 (4 ounce) package sliced fresh mushrooms
6 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
1 teaspoon half-and-half, or to taste
1 cup chopped tomatoes
½ cup shredded Cheddar cheese, divided
½ cup shredded Parmesan cheese
½ cup panko (Japanese bread crumbs)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
  • Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
  • Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat.
  • Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil.
  • Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
  • Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 28.3 g, Cholesterol 127.9 mg, Fat 30.9 g, Fiber 3.3 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 1027.6 mg, Sugar 9.5 g

STUFFED SWEET PEPPERS



Stuffed Sweet Peppers image

Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 5 servings.

Number Of Ingredients 14

3 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) spaghetti sauce, divided
3/4 pound Italian turkey sausage links, casings removed
3/4 cup uncooked instant rice
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 tablespoons sliced ripe olives
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.

BASMATI RICE AND TURKEY STUFFED PEPPERS



Basmati Rice and Turkey Stuffed Peppers image

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

Provided by Emily Ott

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 ½ cups water
¾ cup brown basmati rice (such as Trader Joe's®)
½ onion, minced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
¼ cup tomato sauce
1 cup low-sodium chicken broth, divided
1 tablespoon olive oil
4 large red bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
  • Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.7 g, Cholesterol 49.9 mg, Fat 9.2 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 374.5 mg, Sugar 4.5 g

RICE STUFFED MINI SWEET PEPPERS(TURKEY)



Rice Stuffed Mini Sweet Peppers(Turkey) image

In this recipe the filled peppers are covered with their own "lids" - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.

Provided by Sharon123

Categories     Medium Grain Rice

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs assorted sweet mini bell peppers (red, yellow, and orange)
2 medium onions, peeled and finely chopped (2 cups)
1/2 cup olive oil
1/2 tablespoon tomato paste
1/2 tablespoon red pepper paste
1 cup medium grain rice plus 1/4 cup medium grain rice, well rinsed and drained (such as Calrose)
1 teaspoon sugar
1 tablespoon finely crushed dried mint
1 teaspoon salt
2 cups water
extra olive oil, to drizzle on cooked peppers
grape tomatoes (optional topping for pepper tops)

Steps:

  • First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
  • Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
  • Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
  • Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.

Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 1.6, Sodium 244.9, Carbohydrate 22.4, Fiber 2.3, Sugar 3.6, Protein 2.4

RICE-STUFFED RED PEPPER



Rice-Stuffed Red Pepper image

Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium sweet red pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1 small garlic clove, minced
2 teaspoons butter
1 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

  • Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STUFFED MINI PEPPERS



Stuffed Mini Peppers image

If you're a fan of those full-sized peppers stuffed with beef and rice, then you're going to love this bite-sized version. Our Stuffed Mini Peppers are perfect for a party snack or friendly get-together 'cause they can be picked up and eaten in just one bite!

Provided by Ginsburg Enterprises

Categories     Appetizers

Number Of Ingredients 8

1/2 pound extra lean ground beef
1/2 cup cooked white rice
1/2 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 pound (about 10) mini sweet peppers, cut in half and seeds removed
1/4 cup reduced fat, shredded, Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  • In a medium bowl, combine beef, rice, salsa, onion powder, garlic powder, and black pepper; mix well.
  • Evenly spoon meat mixture into mini peppers. Place on baking sheet and cover with foil.
  • Bake 25 to 30 minutes, or until meat is no longer pink. Sprinkle with cheese and bake 3 more minutes, or until cheese is melted.

TURKEY-STUFFED BELL PEPPERS



Turkey-Stuffed Bell Peppers image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Steps:

  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 13

1 lb 93% lean ground turkey
1 garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers (washed)
1 cup reduced sodium chicken broth (divided)
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese*

Steps:

  • Heat oven to 400°F.
  • Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  • Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  • Combine cooked rice and meat together.
  • Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  • Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  • Carefully remove the foil and serve right away.

Nutrition Facts : ServingSize 1 /2 pepper, Calories 221 kcal, Carbohydrate 19 g, Protein 18 g, Fat 3 g, Cholesterol 61 mg, Sodium 248 mg, Fiber 3 g, Sugar 1 g

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
  • In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
  • In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

STUFFED PEPPERS WITH RICE



Stuffed Peppers with Rice image

Classic Stuffed Peppers with rice, ground beef, two different types of cheese, and Italian herbs are baked in tomato sauce until tender and flavorful!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 sweet bell peppers, any color
2 tablespoons olive oil, divided
1 lb. ground beef
½ cup finely diced onion
1 cup cooked rice
1 (15 ounce) can tomato sauce
½ tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and ground black pepper, to taste
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella cheese, divided
Optional garnish: chopped fresh parsley or basil

Steps:

  • Preheat oven to 350°F.
  • Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*
  • Meanwhile, prepare the filling.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, garlic powder, onion powder, salt, and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack or mozzarella. Taste and season with additional salt and pepper, if necessary.
  • Season the inside of each pepper with salt and pepper. Stuff peppers with beef mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.
  • Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack or mozzarella. Bake, uncovered, until cheese melts, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Nutrition Facts : ServingSize 1 /2 of a stuffed pepper, Calories 324 kcal, Carbohydrate 14 g, Protein 19 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 484 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g

TURKEY-AND-RICE STUFFED PEPPERS



Turkey-and-Rice Stuffed Peppers image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 20

1 1/2 cups short-grain brown rice
1/4 cup dried currants or golden raisins
Kosher salt
1/2 cup walnuts
1/2 cup fresh dill
1/2 cup fresh parsley
4 scallions, roughly chopped
6 medium bell peppers (any color)
8 ounces lean ground turkey
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Freshly ground pepper
1 15-ounce can tomato puree
1 tablespoon plus 1 teaspoon packed brown sugar
1 tablespoon extra-virgin olive oil
1 cinnamon stick
Kosher salt and freshly ground pepper

Steps:

  • Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
  • Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
  • Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
  • Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

Nutrition Facts : Calories 542 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 53 milligrams, Sodium 1266 milligrams, Carbohydrate 62 grams, Fiber 7 grams, Protein 27 grams, Sugar 15 grams

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From yummly.com


STUFFED MINI SWEET PEPPER RECIPES
2010-06-08 · Recipes; Stuffed Sweet Mini-Peppers; Stuffed Sweet Mini-Peppers. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Notes: Assemble through step 2 up to 1 day ahead, cover, and chill; uncover to bake. This Story Originally Appeared On sunset.com . …
From tfrecipes.com


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