SAUSAGE AND PEPPERS PASTA WITH BROCCOLI
The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
- Serve the pasta with additional Parmesan for sprinkling on top.
Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
BROCCOLI AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
STIR-FRIED BROCCOLI STALKS AND FLOWERS, RED PEPPERS, PEANUTS AND TOFU
Probably most of you have used broccoli time and again in stir-fries. In this version I cut the stalks into 2-inch julienne, which is almost like adding a separate vegetable to the mix of broccoli flowers and red pepper (also cut in julienne). There's a lot of texture at play here - crisp-tender vegetables, crunchy peanuts and soft tofu. You can add a little spice if you want, but I've made the chili flakes optional.
Provided by Martha Rose Shulman
Categories dinner
Time 7m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut broccoli stems away from crowns. Peel stems, slice lengthwise, then cut in 2-inch julienne. Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns.
- Dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another. Have all ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. Add peanuts, all of the broccoli - stems, crowns and flower buds - and red peppers, and stir-fry for 1 minute. Add salt, pepper, and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok. Add cilantro and stir together for about 30 seconds. Serve with additional soy sauce as desired and hot grains or noodles.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 5 grams
BROCCOLI AND BELL PEPPERS
This colorful steamed broccoli side dish is loaded with vitamin C! If you don't have a steamer basket, improvise with a metal colander to prepare this healthy vegetable dish. I have played with this recipe to suit my tastes, but originally found it in BH&G.
Provided by Bev I Am
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place broccoli and pepper in a steamer basket over simmering water.
- Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
- Drain.
- Arrange on a serving platter.
- Meanwhile, in a small saucepan melt the butter.
- Stir in lemon zest, lemon juice, salt and pepper.
- Drizzle over broccoli mixture.
BULGUR PILAF WITH BROCCOLI AND PEPPERS
I have recently started the WW Core program which emphasizes whole grains, produce, and a little bit of good oil. Around the same time I started I also re-found a lovely little cookbook that a friend gave me a few years ago called "One Pot Vegetarian Dishes" by Amy Cotler. This pilaf is a modification of a recipe from that book. It needs a little salt and pepper but is a nice main dish or side dish depending on your eating style. The original recipe says it can be served either warm or cold though I have only tried it warm. And the original recipe called for red pepper. As I only had frozen green pepper that is what I used, but feel free to change it.
Provided by ladypit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to boil over high heat.
- Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes.
- Drain the broccoli and rinse it briefly under cold water.
- Using the same pan, add the oil.
- Then add the onion, garlic, pepper, and oregano if using.
- (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes.
- Add the tomatoes, bulgur, water, and salt and pepper to taste.
- Bring to a boil and then reduce the heat to low.
- Cover it and cook until all the liquid is absorbed.
- Start checking at 10 minutes but it may take up to 15.
- Turn off the heat and add the broccoli and the black beans.
- Cover the pan and let it sit until the bulgur is tender but still slightly firm.
- This will take about 10 to 15 minutes.
PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
- For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
- Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
- Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
- For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
- Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
- Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
- Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
- Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
- Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.
ROASTED BROCCOLI, CAULIFLOWER AND PEPPERS
Categories Vegetable
Number Of Ingredients 9
Steps:
- Line 2 cookie sheets up the sides with aluminum foil. Cut peppers into one inch strips. Combine vegetables in a large bowl. Sprinkle oil over vegetables. Toss to coat. Distribute vegetables onto pans. Sprinkle with salt and pepper. Grill over medium high heat for 15 minutes or until slightly browned, stirring once or twice. Or, bake in 450° oven for 20-25 minutes, stirring once. Bake until vegetables are crisp tender and are tinged with brown.
BROCCOLI AND SWEET PEPPERS
Colourful, tastes as good as it looks! I sometimes add mushrooms or a light sprinkle of favourite cheese. from Smart Cooking by Anne Lindsay
Provided by Derf2440
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel tough broccoli stems.
- Cut stem and florets into bite size pieces.
- Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
- Seed peppers and cut into thin strips.
- In a large frypan or wok, heat oil over medium heat.
- Add onion and ginger, stir fry for 1 minute.
- Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
- Add broccoli, stir fry until heated through, sprinkle with soy sauce.
- Serve immediately.
BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS
Provided by B. Smith
Categories Garlic Pepper Vegetable Side Roast Sauté Vegetarian Low/No Sugar Broccoli Bell Pepper Healthy Vegan Broccoli Rabe Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
- Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.
CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS
This two step chicken and veggies pasta recipe is perfect for dinner that's made in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
- Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
PASTA WITH BROCCOLI, ROASTED PEPPERS, AND OLIVES
Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.
Provided by zeldaz51
Categories Vegan
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
- Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.
Nutrition Facts : Calories 635.7, Fat 17.8, SaturatedFat 2.5, Sodium 184.7, Carbohydrate 100.9, Fiber 9.1, Sugar 8.1, Protein 19.8
DRY-AGED ITALIAN BEEF SANDWICH WITH HOMEMADE GIARDINIERA, SWEET PEPPERS, SUET-FRIED CHIPS AND BROCCOLI RABE
Provided by Jeff Mauro, host of Sandwich King
Time 5h55m
Yield 12 servings
Number Of Ingredients 37
Steps:
- For the beef: Preheat the oven to 300 degrees F.
- Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
- For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
- For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
- For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
- When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
- To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.
- In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.
UDON NOODLES WITH BROCCOLI AND PEPPERS
These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can't find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
- In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
- Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.
Nutrition Facts : Calories 320, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g
BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS
Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
- Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
- In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI AND BELL PEPPERS
Make and share this Broccoli and Bell Peppers recipe from Food.com.
Provided by Quiet Man
Categories Peppers
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- For sauce, in a small bowl stir together soy sauce, lemon juice and sesame oil.
- Set aside.
- Place a steamer basket in a 12 inch skillet.
- Add enough water to come just below bottom of basket and bring to a boil.
- Place broccoli in steamer basket and reduce heat to medium low.
- Cover and steam for 4 minutes.
- Add sweet peppers.
- cover and steam for 3 to 4 minutes more or until vegetables are crisp-tender.
- Transfer vegetables to a serving bowl.
- Drizzle sauce over vegetables and toss gently to coat.
Nutrition Facts : Calories 24.7, Fat 0.6, SaturatedFat 0.1, Sodium 264.6, Carbohydrate 4, Fiber 0.4, Sugar 0.9, Protein 2.1
FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES
Make and share this Fresh Broccoli and Peppers With Egg Noodles recipe from Food.com.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
- Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
- Add red wine and reduce by half.
- Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
- Reheat blanched egg noodles in reserved pasta water.
- In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
- Sseason with fine sea salt and fresh ground black pepper to taste.
- Serve egg noodles in warm bowls.
- Garnish with fresh chopped parsley.
- NOTE: *RIOJA Winery (Spanish Red Wine).
PEPPERS STUFFED WITH BROCCOLI, BEANS AND RICE
Looking for stuffing dish? Then check out these great peppers stuffed with broccoli, beans and rice recipe - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
- Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
- Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 7 g, TransFat 0 g
BROCCOLI AND CHEESE STUFFED PEPPERS RECIPE - (4.6/5)
Provided by á-1968
Number Of Ingredients 17
Steps:
- Instructions 1.Preheat oven to 375. 2.Place halved bell peppers in a lightly greased baking dish and set aside. 3.Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice. 4.In the meantime, heat olive oil in a skillet over medium-heat. 5.Add onions and cook for 1 minute. 6.Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender. 7.Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender. 8.Remove from heat. 9.Place cooked rice in a large bowl. 10.Add broccoli mixture to the rice. 11.Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly. 12.Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells. 13.Bake for 20 minutes. 14.Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted. 15.Remove from oven and let stand few minutes. 16.Top each pepper with a dollop of sour cream and serve. Nutrition Information Serving size: 1 Stuffed Pepper-Half Calories: 295 Fat: 15.8 Saturated fat: 8.1 Carbohydrates: 26.3 Sugar: 4.5 Fiber: 2.7 Protein: 12.2
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