Best 2 Peppers Stuffed With Rice Zucchini And Herbs Recipes
Indulge in a culinary journey with our enticing stuffed peppers, a symphony of flavors that will tantalize your taste buds. These vibrant bell peppers are meticulously filled with a delectable medley of rice, zucchini, and an aromatic blend of herbs, creating a hearty and wholesome dish. Embark on a delightful adventure as you explore the diverse recipes within this article, each offering a unique twist on this classic dish. Discover the zesty combination of tomatoes, onions, and garlic in the Italian-inspired variation, or savor the tangy delight of the Greek-style stuffed peppers, bursting with feta cheese and tangy tzatziki sauce. For those seeking a vegetarian option, explore the vibrant medley of vegetables and herbs, perfectly harmonized within the vegetarian delight. Ignite your culinary passion with our stuffed peppers, a versatile and delectable dish that caters to every palate.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO
A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
- Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
STUFFED PEPPERS WITH ZUCCHINI
I couldn't decide whether I wanted to make stuffed peppers or stuffed zucchini, so I added zucchini to my stuffed peppers!
Provided by Laina Yeisley
Categories Beef
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare a square baking (or appropriate-sized) dish by spraying with oil or non-stick cooking spray. Preheat oven to 400 degrees.
- 2. Cut off top of 6 peppers to fully remove stem and center rib. Scoop out any remaining ribs and seeds. Remove stem, ribs, and seeds from remaining pepper and chop.
- 3. Combine beef, onion and the 1 chopped pepper in a frying pan and saute over medium high heat until beef is no longer pink. If needed, drain excess fat from beef and return mixture to pan.
- 4. Add 3 tablespoons of tomato paste to beef mixture and saute for 2 to 3 minutes. Stir in rice, zucchini and can of diced tomatoes, undrained. Add salt to taste (I used about 1/2 teaspoon.) Reduce heat to medium and cook for 5 minutes, stirring often.
- 5. Arrange hollowed peppers in baking dish so that they stand upright. It helps if the dish is just big enough to accomodate the peppers so that they help each other stand up. If necessary, trim bottoms of peppers with knife to create a flat surface. Generally fill each pepper with meat and vegetable mixture.
- 6. Mix remaining tomato paste with about 1/3 cup of water and stir to consistency of tomato soup. Pour over stuffed peppers. If needed, add more water to bottom of pan so that peppers are sitting in about a quarter inch of water. Top each pepper with 1 tablespoon of shredded cheese.
- 7. Very loosely tent pan with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.
Tips:
- Use a variety of peppers. Bell peppers, poblano peppers, and jalapeño peppers are all good choices for stuffing. You can also use a combination of different types of peppers.
- Choose firm, ripe vegetables. This will help ensure that the peppers hold their shape and don't get mushy during cooking.
- Cook the rice until it is just tender. If the rice is overcooked, it will become mushy and won't hold its shape well in the peppers.
- Don't overstuff the peppers. The filling should be packed tightly, but not so tightly that the peppers burst.
- Bake the peppers until they are tender. The cooking time will vary depending on the type of pepper and the size of the peppers.
- Serve the peppers hot or warm. They can be served as a main course or as a side dish.
Conclusion:
Peppers stuffed with rice, zucchini, and herbs are a delicious and versatile dish. They can be made with a variety of different ingredients, so you can customize them to your own taste. They are also a good source of vitamins, minerals, and fiber. So next time you're looking for a healthy and flavorful meal, give this recipe a try.
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