With regards to ingenious culinary designs, few meals are as spectacular as the bell pepper. When cooked, its skinny but sturdy skin turns into sweet and tender with out breaking down, and its hollow middle gives built-in stuffing potentialities.
While most conventional fillings are likely to contain rice, any hearty grain-and-vegetable combo works effectively as a stuffing, and since peppers are recognized to walk the flavour line amongst a number of completely different cuisines — think Greek, Italian and Cajun — there’s no limit to ingredient pairings.
Try these best-ever stuffed pepper concepts below to get Rachael Ray’s spin on a classic, Ellie Krieger’s light, Mediterranean take, as well Food Network Kitchen’s top-rated variations.
These sweet bell peppers loaded with nutty whole-wheat couscous, browned beef and plump golden raisins are the inspiration of a well-rounded dinner. The daring colours of the antioxidant-packed bell peppers aren’t only for decoration — the extra vibrant colours you can pile onto your plate, the more healthy your meal will probably be.
Red bell peppers make colourful shells for a fluffy quinoa and Rachael Ray’s chile, eggplant and zucchini stuffing. Serve the stuffed peppers topped with crumbled feta.
In case you don’t have time to organize stuffing from scratch, think about re-purposing your leftovers. Food Network Magazine stuffs sweet bell peppers with leftover ragu and tops them off with grated Asiago cheese.
Brown rice, dried currants and walnuts add wonderful hearty texture to those turkey-stuffed bell peppers. Serve the peppers with a easy side salad for a healthful and well-rounded weeknight dinner.
These creamy and crunchy stuffed peppers are excellent for a packed lunch. Use scallion as an alternative of parsley or deli turkey as a substitute of ham for a variation.
Precooking the peppers in the microwave ensures that these quick-fix peppers from Food Network Magazine are easy to arrange in a rush, while the andouille sausage-studded filling guarantees bold Cajun taste.
A flavorful mix of spinach, bulgur and lean ground beef fills these sweet red peppers, that are sprinkled with feta cheese and baked till tender.
These tricolored bell peppers are stuffed to the brim with savory ground veal, garlic and long-grain rice.
Oregano, cinnamon and cumin help to spice up the flavour of those lighter-than-usual stuffed peppers crammed with lean ground beef, brown lentils and rice.
Cook red and yellow baby bell peppers in a skillet till the skins blister, then stuff them with ground pork and Muenster cheese so as to add additional smokiness. Use the identical skillet to cook the meat — it’ll minimize down on the meat’s cook time within the oven.
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