Best 3 Stuffed Peppers With Sun Dried Tomatoes Recipes
Indulge your taste buds with a culinary journey into the world of stuffed peppers, where vibrant flavors and textures dance harmoniously. Discover a symphony of recipes that showcase the versatility of this classic dish, each offering a unique twist on the beloved combination of tender bell peppers, savory fillings, and aromatic herbs. From the tangy delight of sun-dried tomatoes to the hearty goodness of ground beef, and the vegetarian-friendly allure of quinoa and black beans, these recipes cater to every palate and dietary preference. Prepare to embark on a culinary adventure where stuffed peppers take center stage, promising an explosion of flavors and a satisfying meal experience.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED PEPPERS WITH SUN-DRIED TOMATOES
Make some Stuffed Peppers with Sun-Dried Tomatoes for dinner using this recipe from My Food and Family. These delicious stuffed peppers make a savory entrée.
Provided by My Food and Family
Categories Beef
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well. Stir in cheese.
- Spoon veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
- Bake at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
SUN-DRIED TOMATO STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
- To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
- Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
- Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
- Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.
SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
Tips:
- Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano peppers, Anaheim peppers, or even jalapeño peppers if you like spicy food.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. You can also parboil the peppers for a few minutes to soften them.
- Make sure the filling is cooked through: The filling should be cooked before you stuff the peppers. This will help to prevent the peppers from becoming soggy.
- Don't overstuff the peppers: Overstuffed peppers will be difficult to cook evenly and may fall apart.
- Bake the peppers at a high temperature: This will help to create a crispy crust on the peppers and prevent them from becoming soggy.
- Serve the peppers immediately: Stuffed peppers are best served hot out of the oven.
Conclusion:
Stuffed peppers are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make stuffed peppers that your family and friends will love.
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