STUFFED MINI PEPPERS

STUFFED MINI PEPPERS

INGREDIENTS

• 20 sweet mini peppers, halved and seeded
• Filling
• 8 ounces cream cheese at room temperature
• 4 ounces goat cheese at room temperature
• ¼ cup diced green chilies
• juice of 1 lime or to taste
• ¼ cup minced fresh chives
• 8 ounces smoked salmon

INSTRUCTIONS

1. Heat oven to 425°F.
2. Combine filling ingredients. Taste and adjust seasonings. Fill pepper halves. Put on a rimmed baking sheet lined with parchment paper. Bake for 5 minutes or until toasted and brown.

peppers

Posted by mk in peppers

STUFFED MINI PEPPERS

Stuffed Peppers

Stuffed Peppers

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 12 ounces fresh chicken or turkey sausage, removed from casing
• 1 can (14 1/2 ounces) diced tomatoes
• 3/4 cup couscous
• 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
• 1/2 cup shredded Monterey Jack cheese (about 2 ounces)

DIRECTIONS

1. 
   
2. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
3. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
4. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

peppers

Posted by mk in peppers

Stuffed Peppers

Best Basic Stuffed Peppers Recipe

Best Basic Stuffed Peppers Recipe

Best Basic Stuffed Peppers Recipe

Prep Time: 20 minutes 

 Cook Time: 30-40 minutes  

Level of Difficulty: Easy  

Serving Size: 6 servings

Ingredients

• 6 red bell peppers
• 3 tablespoons olive oil, plus more for brushing
• 1 red onion, chopped
• 2 yukon gold potatoes, peeled and cut into 1/4-inch cubes
• 1 eggplant, cut into 1/2-inch cubes
• 2 jalapeños, seeds and ribs removed, roughly chopped
• 1 cup tomato sauce
• 1 tablespoon fresh oregano or marjoram, chopped
• 1 large egg
• 2 tablespoons ricotta cheese
• 1/2 cup Parmesan cheese, grated

Directions

1. Cut the top off the peppers and remove the seeds and ribs and discard. Brush the peppers inside and out with the olive oil and set aside. Reserve the tops.
2. Heat the 3 tablespoons olive oil in a large saute pan over medium-low heat. Add the onion, potatoes, and eggplant and cook until golden, about 10 minutes. Add the jalapeños, half of the tomato sauce and oregano and saute until the potatoes are tender and cooked through, another 10 minutes. Set aside to cool.
3. To make the filling, combine the egg, cottage cheese, and reserved potato-eggplant mixture in a large bowl. Divide the filling between the bell peppers. Arrange the peppers upright in a 9x13 baking dish (a sheet pan will do but they may fall over, so use some foil to keep them in place) and top with the remaining sauce and sprinkle each generously with the Parmesan. Place the lids on top and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes.  

peppers

Posted by mk in peppers

Best Basic Stuffed Peppers Recipe