Stuffed Peppers With Tortellini Recipes

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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

TORTELLINI WITH SAUSAGE AND PEPPERS



Tortellini with Sausage and Peppers image

Just like the title says.

Provided by wileedog

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 13

12 ounces sweet Italian sausage links
1 cup water
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
¼ cup tomato paste
¼ cup dry red wine
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
1 green bell pepper, diced
1 (16 ounce) package fresh tortellini

Steps:

  • Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
  • Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
  • Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 52.1 g, Cholesterol 54.6 mg, Fat 19.8 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1007.9 mg, Sugar 5.2 g

STUFFED PEPPERS



Stuffed Peppers image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
  • Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
  • Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

STUFFED PEPPERS WITH TORTELLINI



Stuffed Peppers With Tortellini image

The green onions and dill in this are a great, unexpected maybe, combination of flavors. The tortellini on the plate with pepper because the juices from cooking the pepper will mix with pasta to really enhance the sauce. This recipe works best with red, yellow or orange bell pappers rather than green bells.

Provided by Chef Jean

Categories     Cheese

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 15

8 ounces ground beef
1/2 cup cheese tortellini
1 large green onion, chopped (about 1/4 cup)
1 large tomatoes, diced (about 1 cup)
3 tablespoons dill weed, chopped
2 ounces mozzarella cheese, diced (about 1/2 cup)
1/2 cup creme fraiche
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
2 large bell peppers (red, yellow or orange)
1 1/2 cups cheese tortellini
1/4 cup tomato sauce
3 tablespoons ricotta cheese
1 tablespoon dill weed, chopped

Steps:

  • Cook the 1/2 cup tortellini according to the package directions, leaving them slightly under done.
  • In a large bowl mix together all the ingredients for the peppers, except the peppers. Adjust seaoning to your taste.
  • Cut the very tops off the peppers and remove the seeds and pith from the insides. You may need to trim a very small amout of the bottom to help them stand up on their own.
  • Stuff the peppers with the filling, packing it in and mounding it on top.
  • Bake in a 350 degree oven, I used a loaf pan for mine.
  • For crisp peppers bake uncovered for 45 minutes.
  • For a more tender pepper bake covered for 45 minutes, uncover and bake for 20 more minutes.
  • When the peppers for almost done prepare the 1 1/2 cups tortellini according to package directions. Drain and stir in the remaining ingredients.
  • Serve the pepper in the center of plate surrounded by the tortellini.

Nutrition Facts : Calories 671, Fat 51.2, SaturatedFat 26.9, Cholesterol 285.4, Sodium 1665.1, Carbohydrate 17.3, Fiber 4.8, Sugar 8.4, Protein 37.2

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