Best 3 Stuffed Zucchini And Red Bell Peppers Recipes
**Stuffed Zucchini and Red Bell Peppers: A Culinary Symphony of Flavors**
Prepare to embark on a culinary journey with our exquisite stuffed zucchini and red bell peppers recipes. These delightful dishes are a symphony of flavors, textures, and colors, sure to tantalize your taste buds and impress your dinner guests. From the tender, savory zucchini and bell peppers to the aromatic and flavorful fillings, each bite is a burst of culinary delight. Whether you're a seasoned chef or a novice cook, these recipes will guide you effortlessly through the process of creating these delectable dishes. Discover the secrets behind perfectly cooked vegetables, succulent fillings, and enticing sauces, and elevate your home cooking to new heights.
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
- Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
- Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams
STUFFED ZUCCHINI AND RED BELL PEPPERS
Make and share this Stuffed Zucchini and Red Bell Peppers recipe from Food.com.
Provided by Santa girl
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Lightly drizzle the olive oil into a 9 by 12 inch baking dish.
- Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
- Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving the 1/8 inch thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
- Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, (about 45 minutes).
- Transfer the stuffed vegetables to a platter and serve.
Nutrition Facts : Calories 208.5, Fat 12, SaturatedFat 2.7, Cholesterol 95, Sodium 595.5, Carbohydrate 9.3, Fiber 1.2, Sugar 3.7, Protein 16.1
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
Tips:
- Choose firm, medium-sized zucchini and bell peppers for even cooking and a sturdy structure.
- Scoop out the vegetable flesh carefully to avoid tearing the skin.
- Use a sharp knife to create a clean cut when slicing the zucchini and bell peppers.
- Blanch the zucchini and bell peppers briefly to soften them slightly and help them retain their shape during cooking.
- Cook the vegetable filling until tender but still slightly firm to prevent it from becoming mushy.
- Stuff the zucchini and bell peppers tightly with the filling to prevent it from falling out during baking.
- Top the stuffed vegetables with cheese or breadcrumbs for a golden-brown and crispy topping.
- Bake the stuffed vegetables at a moderate temperature to allow them to cook through evenly without burning.
- Serve the stuffed zucchini and bell peppers immediately, garnished with fresh herbs or a drizzle of olive oil.
Conclusion:
Stuffed zucchini and bell peppers are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With a variety of fillings to choose from, this recipe allows you to customize the dish to your own taste preferences. Whether you prefer a meat-based filling, a vegetarian filling, or a combination of both, the possibilities are endless. The tender vegetables, flavorful filling, and crispy topping make this dish a satisfying and enjoyable meal. Enjoy the stuffed zucchini and bell peppers as a healthy and colorful addition to your next meal.
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