Best Stuffed Roasted Bell Peppers Recipes

Beef & Couscous Stuffed Roasted Bell Peppers image

Provided by Dancer

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Steps:

Heat oven to 450 degrees.
In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
Set aside.
Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
Pour off drippings.
Season with salt and pepper.
Stir water and seasonings packet from couscous mix into beef mixture.
Bring to a boil.
Stir in couscous; remove from heat.
Cover and let stand 5 minutes.
Stir in olives.
Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4

Roasted Stuffed Bell Peppers image

Provided by Sharon123

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
4 garlic cloves, chopped
1 small onion, diced
2 teaspoons gingerroot, chopped
2 cups cooked rice (I like brown short grain)
1/3 cup mozzarella cheese, diced
1/4 cup heavy cream
2 teaspoons curry powder
salt and black pepper
4 whole red bell peppers, roasted (or use yellow peppers or combo of both)

Steps:

To Roast Peppers:.
Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!

STUFFED ROASTED BELL PEPPERS image

Yield 8 Servings

Number Of Ingredients 11

2 Tbs. Extra virgin olive oil
1/2 tsp. Fresh thyme leaves
1/8 tsp. Ground red pepper
1/8 tsp. Crushed red pepper
2 small red bell peppers
2 small yellow bell peppers
4 ounces fresh mozzarella cheese, at room temperature, cut into 8 pieces
4 anchovy filets, drained and halved
3/8 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper
2 ounces pitted mixed Mediterranean olives

Steps:

Combine first 4 ingredients in a small bowl. Let stand 15 minutes Preheat broiler broil bell peppers until blacked. Let stand 10 minutes. Peel and seed peppers. Halve lengthwise and arrange cut side up on a platter. Top eaxh pepper half with one cheese slice. Fold pepper over cheese. Top evenly with anchovy filets. Sprinkle with salt and black pepper and olives. Drizzle oil mixture evenly over peppers.