Time 40m Number Of Ingredients 15 Steps:
Preheat oven to 350 F. Place halved peppers cut side up on a rimmed baking sheet. Drizzle with olive oil and 1 tsp kosher salt. Bake for 10 minutes, or until tender. Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 ½ tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), ginger paste, and black pepper. Set aside. Heat 2 Tbsp canola oil in a skillet over medium-high heat. Add onion and shallot, then cook until translucent, stirring often, about 5-7 minutes. Add garlic and spinach, and cook 1-2 minutes more, until spinach has just wilted. Set aside to cool slightly, then add to ground meat and mix well. Fill each pepper with meat mixture, then bake 20-25 minutes, or until internal temperature reaches 165 F. Serve with cilantro and additional soy sauce / coconut aminos, as needed.
Time 1h45m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray. Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined. Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil. Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours. Remove from oven. Remove foil and top each pepper with shredded cheese. Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Spray medium nonstick skillet with nonstick cooking spray; heat. Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant. Remove from heat; transfer to medium bowl to cool. Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly. Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole. Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender. Bake, uncovered, 10 minutes, until stuffing begins to brown. Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve. SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories. PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.
Time 40m Yield 2 to 3 servings Number Of Ingredients 15 Steps:
Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly. Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel. Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool. Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh. In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops. Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat. Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet. Bake peppers in the preheated oven until tender, 30 to 45 minutes. Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside. Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it. Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Time 5h15m Yield 3 peppers Number Of Ingredients 11 Steps:
Cut the tops off of the peppers clean out the insides, set aside. In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside. In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat. Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture. Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that! I believe you could also finish these in the oven! **You can use what ever beef you have on hand, even ground beef. When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.
