Stuffed Artichokes With Red Pepper Vinaigrette Recipes

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NICK'S FETA AND ARTICHOKE STUFFED PEPPERS



Nick's Feta and Artichoke Stuffed Peppers image

Red bell peppers stuffed with a mixture of rice, spices, artichoke hearts, and feta cheese. A flavorful way to make stuffed peppers that my wife adores.

Provided by Nick

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

Time 1h25m

Yield 4

Number Of Ingredients 12

½ cup brown rice
1 cup water
1 tablespoon olive oil
4 green onions, chopped
4 cloves garlic, minced
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 large tomato, diced
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
4 large red bell peppers, tops and seeds removed
8 teaspoons crumbled feta cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
  • Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish.
  • Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.6 g, Cholesterol 5.5 mg, Fat 10.8 g, Fiber 9 g, Protein 8.2 g, SaturatedFat 1.6 g, Sodium 425.2 mg, Sugar 8.5 g

ARTICHOKE-STUFFED PORTOBELLOS



Artichoke-Stuffed Portobellos image

For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 large portobello mushrooms, stems removed
1 cup canned water-packed artichoke hearts, rinsed, drained and coarsely chopped
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fat-free Italian salad dressing
3 tablespoons shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

INA GARTEN STUFFED PEPPERS



Ina Garten Stuffed Peppers image

Stuffed Peppers in the Style of Ina Garten, This dish, as prepared by Ina Garten, is delicious. So, in this article, I'll show you how to prepare stuffed peppers in the style of Ina Garten. If this is your first time making stuffed peppers or you are just learning how to cook, don't worry; if you follow the steps carefully, you will have perfectly cooked peppers every time.

Provided by Imen Dridi

Categories     Dinner

Time 1h50m

Number Of Ingredients 13

6 large red, orange, or yellow bell peppers
3 tablespoons olive oil
1 pound of ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup Vinegar
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • The peppers should stand upright, If Not, place them on a cutting board, and trim about 1/8-inch off the bottoms to even them out so they can stand without falling over.
  • Cut the top of each pepper about 1/2 inch or a little bit more.
  • Remove and discard the stems, then chop all the remaining flesh from the tops.
  • Scoop out the seeds and as much of the membranes as you can.
  • Now, Place the peppers in a large microwave-safe bowl with a cup of water.
  • Cover with plastic wrap and heat the microwave on high power for about 10 minutes.
  • Carefully uncover and let them sit until ready to stuff.
  • Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
  • Spread the beef in an even layer and cook undisturbed until lightly browned, it will take about 3 to 5 minutes.
  • Keep stir and fry, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over 6 to 8 minutes.
  • Once the beef is cooked well, Transfer it to a large bowl.
  • In the same frying pan, reduce the heat to medium and heat the remaining 1 tablespoon of olive oil, and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
  • Cook and stir occasionally, until tender but not browned, about 10 to 12 minutes.
  • Add the tomatoes and keep cooking and stir occasionally, until falling apart and much of the liquid has evaporated, it takes about 10 minutes.
  • Add the tomato paste and cook, stirring constantly until brick red-colored, about 2 minutes.
  • Stir in the vinegar and cook until the mixture is reduced, very thick, and if you will use wine so until no smell of alcohol remains 6 to 8 minutes.
  • Add the broth and bring to a boil then transfer to the bowl with the beef.
  • Stir in the rice until completely combined. (The mixture will be a little bit wet.)
  • Now, Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Place the peppers cut-side up in a baking pan then put the filling into the peppers, gently pressing it in with the back of a spoon.
  • make sure you don't overstuff and split the sides of the peppers. Bake for 15 minutes, then top with the cheese and continue baking until the filling is heated through and the cheese is melted and browned in spots, about 10 to 12 minutes.
  • Serve it hot with your favorite side dish.

Nutrition Facts : Calories 300 cal

STUFFED ARTICHOKES WITH RED PEPPER VINAIGRETTE



Stuffed Artichokes with Red Pepper Vinaigrette image

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Yield Serves 2

Number Of Ingredients 13

2 large artichokes (each about 3/4 pound)
1/2 lemon
1/4 cup water
1/4 cup plus 2 tablespoons minced red bell pepper
1/4 cup minced onion
1 garlic clove, minced
4 tablespoons olive oil
3/4 cup fine dry bread crumbs
1/4 cup thinly sliced scallion greens
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon dried thyme, crumbled cayenne to taste
2 tablespoons fresh lemon juice
2 teaspoons white-wine vinegar

Steps:

  • Cut off stems of artichokes with a stainless-steel knife and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
  • In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water. Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
  • Preheat oven to 375°F.
  • While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened. In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
  • Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon. Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
  • Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
  • In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
  • Serve artichokes with vinaigrette spooned around them.

BAKED STUFFED ARTICHOKES



Baked Stuffed Artichokes image

Time 2h

Yield 4

Number Of Ingredients 13

4 fresh whole artichokes
2 tablespoons fresh lemon juice
1 tablespoon salt
1 cup cracker crumbs
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon oregano
1/4 teaspoon black pepper freshly ground
2 tablespoons olive oil
1 cup water (boiling)
1 teaspoon chicken bouillon
1/2 cup butter
2 teaspoons fresh lemon juice

Steps:

  • Trim artichokes and remove chokes (see below). Add juice and salt to a large kettle of boiling water. Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily. Drain artichokes upside-down on paper towels. Preheat oven to 375 degrees F. In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper. Spoon mixture into the center of each artichoke. Brush all over with 2 tablespoons oil. Place in an 8- x 8- x 2-inch baking dish. In a measuring cup combine water and bouillon; pour into bottom of baking dish. Bake artichokes for 20 minutes or until heated through. In a small saucepan over low heat, melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn. Remove from heat; add lemon juice. Place artichokes on individual serving plates. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

DUNGENESS CRAB AND PANKO STUFFED ARTICHOKES WITH PASSION FRUIT VINAIGRETTE



Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

4 artichokes
2 white onions
6 cloves garlic, peeled
2 shallots, peeled
2 green bell peppers
2 red bell peppers
4 celery stalks
2 pounds Dungeness crab meat
16 ounces Japanese panko bread crumbs
Salt and freshly ground black pepper
1 cup passion fruit, frozen concentrate
1 cup orange juice, frozen concentrate
8 ounces mirin
8 ounces rice wine vinegar
4 cups canola
2 cups water

Steps:

  • Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon.
  • To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside.
  • Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat.
  • To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside.
  • To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.

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