Best Salad Stuffed Blackened Peppers Recipes

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EASY STUFFED PEPPERS



Easy Stuffed Peppers image

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.

Provided by Holly Nilsson

Categories     Beef     Dinner     Main Course

Time 1h15m

Number Of Ingredients 12

6 bell peppers
½ pound lean ground beef
½ pound Italian sausage
1 small onion (diced)
2 cloves garlic (minced)
1 can small diced tomatoes (14 ½ ounces)
½ cup white rice (uncooked)
1 ¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
2 ½ cups marinara sauce (divided)
½ cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 922 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

CHICKEN SALAD-STUFFED PEPPERS



Chicken Salad-Stuffed Peppers image

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. - Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 green onions, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.

Nutrition Facts : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

SALAD-STUFFED BLACKENED PEPPERS



Salad-stuffed blackened peppers image

A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead

Provided by Georgina Fuggle

Categories     Dinner, Main course

Time 55m

Yield Serves 6 as a side

Number Of Ingredients 12

120g buckwheat
4 tbsp olive oil
2 medium red onions , sliced
1 small garlic clove , crushed
1 ½ tsp za'atar (or use a mixture of cumin and coriander)
1 tbsp light brown soft sugar
2 tbsp red wine vinegar
20g pistachios , toasted
20g hazelnuts , toasted and roughly chopped
3 plump medjool dates , finely chopped
½ small pack flat-leaf parsley , chopped
3 large red peppers

Steps:

  • Bring a large pan of salted water to the boil and add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain and set aside.
  • Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions and cook for 5-7 mins or until beginning to soften. Tip in the garlic and za'atar, and cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat and combine well. Add the remaining olive oil, the nuts, dates and half the parsley, then season well.
  • Wrap the peppers in foil parcels and put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray and cook in the oven for 20 mins at 200C/180C fan/gas 6 - but don't use foil as you want them to get some colour.)
  • Remove the foil and slice the top off each pepper, being careful not to cut all the way through. Remove the seeds and fill with the buckwheat mixture. Serve garnished with the remaining parsley.

Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

SALAD-STUFFED PEPPERS



Salad-Stuffed Peppers image

Stuffed peppers are a comfort food classic. My lightened-up version keeps everything you love-the tender peppers, the flavorful cheese and the aroma the floods your kitchen-while putting a fresh twist on this timeless dish. It all pays tribute to my time living in Spain, with ingredients that will transport you to the Mediterranean. Serve with a glass of Tempranillo for the perfect dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 lemon
4 cloves garlic
4 bell peppers, assorted colors
2 tablespoons extra-virgin olive oil (see Cook's Note)
4 ounces Spanish cured chorizo, casings removed, small dice
4 slices bread, torn into bite-size pieces
1 bunch Tuscan kale, thinly sliced
1 tablespoon sherry vinegar
1/4 cup pitted dates, chopped
1/4 cup pitted Castelvetrano olives, halved
1/4 cup fresh flat-leaf parsley leaves
2 ounces manchego cheese, freshly grated
1/4 cup Marcona almonds, finely chopped

Steps:

  • Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
  • Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
  • Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
  • Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
  • Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
  • Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
  • Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

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