Best Giadas Stuffed Bell Peppers Recipes

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ORZO STUFFED PEPPERS



Orzo Stuffed Peppers image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Steps:

  • Preheat the oven to 400 degrees F.
  • Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
  • Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
  • Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
  • Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

GIADA'S STUFFED BELL PEPPERS



GIADA'S STUFFED BELL PEPPERS image

Categories     Vegetable     Bake

Yield 4

Number Of Ingredients 18

For the peppers:
Vegetable oil cooking spray
3 medium bell peppers, halved lengthwise, cored, and seeded
1 tablespoon extra-virgin olive oil
For the filling:
2 (8-ounce) Japanese eggplants, trimmed and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
6 ounces firm tofu, drained and patted dry and cut into 1/2 inch pieces
1 (26-ounce) jar tomato-basil sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons rinsed and drained capers
1/2 teaspoon freshly ground black pepper
For the topping:
1/4 cup sliced almonds
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. To prepare the peppers: Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, 30-35 minutes. To make the filling: Drizzle the eggplant pieces with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place in a 9-inch pie dish and roast next to the peppers for 30 minutes. In a medium saucepan, combine the tomato sauce, tofu, olives, capers, salt and pepper. Bring to a simmer and cook until slightly thickened, 15 minutes. Stir in the eggplant. To make the topping: In a food processor, blend the almonds and cheese until finely ground. Preheat the broiler. Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon the topping over the filling. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.

TRADITIONAL STUFFED PEPPERS



Traditional Stuffed Peppers image

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.

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