stuffed peppers recipe?

Question

hiya just want a low fat recipe 4 stuffed peppers and a side accompiant thanks guys

Answer 1

Ingredients

70g (3 oz) rice

1 stock cube

1 onion

2 cloves garlic

1 tbsp olive oil

25g (1 oz) parsley

Small tin of beans - e.g. butter beans

6 sundried tomatoes, chopped

5 peppers.



Instructions

1) Cook rice in boiling water with stock cube. Drain.

2) Chop onion and garlic and fry in oil for about 5 minutes until soft.

3) Chop one of the peppers, and put it in a bowl with the drained rice, cooked onion, parsley, beans and tomatoes.

4) Cut the tops off the remaining 4 peppers (or cut them in half lengthways) and scoop out the seeds. Stuff each pepper with the rice filling.

5)Put the peppers onto an oven tray and cook for at least 30 minutes at 220ºC/435ºFuntil peppers are soft.

Answer 2

For low fat dont use any meat, fry some garlic and onions in a little olive oil (which is good for you), then add chopped tomatoes, salt, pepper, sugar and herbs such as oregano and rosemary and simmer until the water has gone and it is a thick paste. Then make some cous cous, which has hardly any fat at all and is very delicious! Put a layer of cous cous then a layer if your tomatoe sauce then a layer of low fat cheese and repeat until the peper is full and put in the oven at around 200 ºC. there is no need to pre cook the pepers. A nice light side salad with balsamic vinager dressing goes really well as a side. x

Answer 3

here is a low fat recipe.
wash some rice, mix it with chopped fresh (or dried) mint leaves, finely chopped onion,sprinkle some salt and black pepper. Add a little tomato paste (or well chopped tomatoes) and a little of olive oil. Fill the peppers with this mixture. Place in a deep pot or pan (deep enough for the peppers). Place a small plate upside down over the stuffed peppers. Add some water in the pot and cook over low-medium heat until the rice is soft. Serve with some plain natural yogurt beside them.

Answer 4

1 cup rice, cooked
4 large bell peppers
1 mediumcan diced tomatoes
1 12 oz.can tomato sauce
Italian seasoning mix

Yield: 4

Brief Description: Stuffed-meatless bell peppers

Directions: Cut 1/8 top off of 4 larege bell peppers. Combine in a large bowl the Natures burger, diced, tomatoes, rice,
stir. Stuff mixture into the peppers. pour tomato sauce over mixture,
(saving 1/3 can for final sauce) and allow to drip down sides of peppers, sprinkle with Italian seasoning to taste, place in baking dish, cook coverred, with some water in the dish,
(1/8 inch deep) in a 325 degree oven for 30 minutes, uncover, and cook an additional 10-15 until pepper is softened, and browned slightly. Place one pepper on each plate. Take remaining sauce, add more seasonning to in, microwave until warm, and have with a serving spoon ready for anyone who likes extra sauce.

Tips: Keep checking so it doesn't burn!-Also, peppers can be made up in advance, and even frozen, for a fast meal that's home made.

Answer 5

Get some ground meat or mince pork beef lamb or what ever fry it up add garlic and chicken stock and lots of cabbage let the caggage break down by cooking it for 10 min or so evaporate off exess water
For a sauce this may sound strange but its awsome turn on a saucepan on high heat add half a can of coke or cola or pepsi soda what ever you call it where ever your from then add a good slurp of tomato sauce (ketchup) add a couple cloves of garlic finly chopped boil, on high for about 5 min stiring continually or untill thick this sauce is awsome with stuffed peppers. Try it

Answer 6

Ingredients

For the stuffed pepper
2 baby courgettes, finely chopped
¼ red onion, finely chopped
1 tsp fresh thyme leaves
1 tbsp olive oil
salt and freshly ground black pepper
1 romano pepper, sliced open along one side, seeds carefully removed
For the dressing
2 tbsp olive oil
½ lemon, juice only
2 handfuls fresh basil
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To make the stuffed pepper, place the courgettes, onion, thyme and oil into a bowl, mix together well and season with salt and freshly ground black pepper.
3. Spoon the mixture into the side pouch of the pepper and place onto a small baking sheet. Place into the oven to roast for 12-15 minutes, until cooked through.
4. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.
5. To serve, place the stuffed pepper in the centre of a plate and spoon the dressing around.

Answer 7

4 Large Red Peppers
Couscous
Lemon Juice
Coriander
Cherry Tomatoes
Chopped Pine Nuts
Grated Cheese

Make the couscous with boiling water and a vegetable stock cube, let it cool.
Remove the stalk and seeds from the peppers
Mix the couscous, coriander, nuts, cherry tomatoes and lemon juice all together.
Add the mixture into the peppers and cook at 180 degrees for 20 minutes.
remove and sprinkle with cheese and cook for a further 5 minutes or until the cheese has browned.
Serve on a bed off spinach, rocket and water cress with a balsamic winger dressing.

I hope this helps, if you need any further help, please do not hesitate to e-mail me.

Answer 8

Cut off the stem end of the pepper - about an inch below the base and reserve - remove pith and seeds from this.
Remove the pith and seeds from the inside of the pepper and then stuff with a rissotto of your choice and some finely diced meat or fish.

Alternatively you could fill it with something like a thick bolognese sauce and cook until peppers are cooked and serve with mixed rices and a salad.

Hope this will suffice.

Answer 9

Best thing I have found is to make a tomato-based risotto for tea the day before (say with bacon in it), and make too much.

Put the left-over risotto in the fridge overnight.

Then heat up the left-over risotto the next day and then use it to stuff the peppers with, layer it up with some parmesan or cheddar inside if desired, and serve with salad on the side.

The flavours in the risotto intensify overnight so you get a really tasty dish!

Answer 10

I put savoury rice and mushrooms in mine, then a bit of cheese on top and grill untill golden. Served with some potato wedges and a nice green salad.