Best Stuffed Sweet Peppers Appetizersalad Recipes

STUFFED SWEET PEPPERS

Stuffed Sweet Peppers image

Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

3 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) spaghetti sauce, divided
3/4 pound Italian turkey sausage links, casings removed
3/4 cup uncooked instant rice
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 tablespoons sliced ripe olives
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes

Steps:

Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.

STUFFED SWEET PEPPERS

Stuffed sweet peppers image

At just £1 a portion these stuffed peppers make for a cheap and tasty veggie supper, cook them on the bbq or griddle

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 6

Ingredients

4 peppers , halved lengthways through the stalk and deseeded
1 tbsp extra-virgin olive oil , plus extra to drizzle
2 x 125g balls mozzarella , sliced
2 tbsp black olive , chopped
1 tbsp chopped oregano
2 garlic cloves , crushed

Steps:

Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).

Nutrition Facts : Calories 282 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium

STUFFED SWEET PEPPERS

Stuffed Sweet Peppers image

Provided by Food Network

Categories appetizer

Time 55m

Yield 5 to 6 servings

Number Of Ingredients 16

Ingredients

3 cups European yogurt
1 cup freshly chopped dill
3 tablespoons freshly minced garlic
1 tablespoon kosher salt
Dash extra-virgin olive oil
Extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely grated
3 pounds ground pork butt
1 cup pre-cooked rice, such as jasmine
1/2 cup dried savory
1 bunch fresh dill, finely chopped
1 tablespoon kosher salt
1 tablespoon black pepper
Pinch paprika, Hungarian or Spanish
30 uniform-size sweet peppers, cleaned and tops cut

Steps:

For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.