Barefoot Contessa Stuffed Pepper Recipe

Step 1, Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper

Rating: 4/5(17)
Author: Food Network Kitchen
Servings: 4
Category: Main-Dish

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stuffed peppers. Stuffed PeppersYield: Serves 6-8Stuffing Ingredients:1 lb ground beef1 onion, minced3 Roma tomatoes, diced1 cup of rice, cooked4. Read Recipe >>. stuffed peppers. Hello again and welcome back to Nonnina's …

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Directions Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to Put the oil, …

Rating: 5/5(21)
Author: Food Network Kitchen
Servings: 6
Category: Appetizer
1. Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer. Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes. Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
2. Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes. Raise the heat to medium-high. Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes. Add the tomatoes, bring to a simmer, then remove from the heat. Let cool in the skillet for at least 10 minutes. Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
3. Stand the peppers up in a 9-by-13 inch baking dish. If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
4. Generously fill and pack the peppers with the meat-rice mixture. Top with the remaining 1/2 cup mozzarella. Add just enough water to the pan to cover the bottom to help steam the peppers. Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil, and continue to bake for 10 minutes more.

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Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the …

Rating: 5/5(1)
Category: Main Dish, Meat
Servings: 6
Total Time: 1 hr 15 mins
1. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
2. Scoop out the seeds and as much of the membrane as you can.
3. Place in a plastic bag or other fridge container.Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
4. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through.

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Step 1, Preheat the oven to 500 degrees. Step 2, Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the …

Rating: 5/5(36)
Steps: 3
Difficulty: Easy
Total Time: 1 hr 20 mins

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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. …

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Sausage-Stuffed Mushrooms. 16 extra-large white mushrooms, caps and stems separated. 5 tablespoons good olive oil, divided. 2½ tablespoons Marsala wine …

1. Preheat the oven to 325 degrees. Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
2. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
3. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.

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barefoot contessa Recipes Cookbooks Cookbook Index TV & Events Ina's World Shop Goldbelly Cocktails. Starters. Lunch. Dinner. Sides. Dessert. Breakfast. Recipes from Modern Comfort Food! Frozen Palomas. Cocktails. Beginner. …

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In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top.

Estimated Reading Time: 3 mins

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For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat …

Author: Ina Garten
Steps: 6
Difficulty: Easy
1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring a large pot of water to a boil.
3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
4. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

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Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking …

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Steps: Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.

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The Best Barefoot Contessa Vegetarian Recipes on Yummly Vegetarian Sweet Potato Curry, Vegetarian Farro Soft Tacos, Seasonal Vegetarian Pot Pie. Vegetarian stuffed Poblano Peppers The Dreaming Tree. adobo, pepper, sour cream, chipotle pepper, poblano peppers, salt and 40 more.

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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. Add sausage, and cook, breaking up with the …

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For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork. Preheat See more result ››. See also : Easy Cabbage Roll Hotdish , Allrecipes Recipes Cabbage Rolls . …

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You don’t need a holiday to bake this Raspberry Cheesecake but I guarantee that you’ll make your Valentine feel really special if…. When it’s cold outside, Mac & Cheese is always a good idea, but my Truffled Mac & Cheese will make your dinner…. We get a lot of requests for help with party menus and so I put one together for you to try

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Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender …

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