Sunny Pepper Parmesan Rice With Spinach Recipes

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PEPPERS AND PARMESAN CHEESE



Peppers and Parmesan Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
2 green bell peppers, seeded and sliced lengthwise, 1/2-inch strips
1 large red bell pepper, seeded and sliced lengthwise, 1/2-inch strips
Salt and pepper
1/4 cup grated Parmesan, a couple of handfuls
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.

RICOTTA RAVIOLI WITH SPINACH PESTO



Ricotta Ravioli with Spinach Pesto image

Provided by Sunny Anderson

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

2 cups fresh ricotta
1 cup toasted hazelnuts, chopped, divided
1/2 teaspoon nutmeg
1 lemon, zested and juiced
Kosher salt and freshly ground pepper
1 (12 ounce) package wonton wrappers
1 egg white, lightly beaten
4 cups spinach, loosely packed
1 clove garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil

Steps:

  • In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
  • To make the spinach pesto:
  • In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
  • Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

SUNNY PEPPER PARMESAN RICE WITH SPINACH



Sunny Pepper Parmesan Rice with Spinach image

This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.

Provided by krdahmer

Categories     Rice Side Dishes

Time 30m

Yield 8

Number Of Ingredients 12

2 cups uncooked instant rice
2 cups water
1 tablespoon vegetable oil
1 large orange bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 tablespoons chopped sweet onion
2 cups torn baby spinach leaves
1 teaspoon garlic salt
1 tablespoon seasoned salt
vinaigrette salad dressing to taste
½ cup grated Parmesan cheese

Steps:

  • Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.
  • Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 30.1 g, Cholesterol 5.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 942.8 mg, Sugar 5.2 g

SUNNY PEPPER PARMESAN RICE WITH SPINACH



Sunny Pepper Parmesan Rice with Spinach image

This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.

Provided by krdahmer

Categories     Rice Side Dishes

Time 30m

Yield 8

Number Of Ingredients 12

2 cups uncooked instant rice
2 cups water
1 tablespoon vegetable oil
1 large orange bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 tablespoons chopped sweet onion
2 cups torn baby spinach leaves
1 teaspoon garlic salt
1 tablespoon seasoned salt
vinaigrette salad dressing to taste
½ cup grated Parmesan cheese

Steps:

  • Place rice and water in a pot, and bring to a boil. Let sit five minutes. Fluff with a fork.
  • Heat the oil in a wok over medium heat. Stir in the orange bell pepper, red bell pepper, yellow bell pepper, onion, and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 30.1 g, Cholesterol 5.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 942.8 mg, Sugar 5.2 g

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