Summer Fest: Stuffed Peppers 5 Ways
Colorful and crispy, peppers of all colors stand up well when baked. Pick your favorite varieties at the market right now and stuff them full of everything from rice to cheese.
1. Risotto-Stuffed Peppers and Zucchini (pictured above)
Rachael's risotto can be stuffed in either peppers or, so keep that in mind if one looks better than the other at the market. The zucchini can be mixed with small firm yellow squash rather than red peppers.
For these bites, use smaller sweet red peppers called Greek florinis or a pale-green, thin-fleshed variety. They can't fit much inside, so simply stuff them with feta cheese before sauteing in olive oil and finishing with a sprinkle of oregano.
You can use sweeter red bell peppers or peppery green ones for this recipe. While you mainly find rice mixed with ground pork to stuff into peppers, this version has such a tasty rice mixture that you won't miss the meat. Use short-grain rice as it is soft and sticks together when cooked. Pick peppers with a sturdy base so they can stand up in the baking dish.
Ellie's lighter version of stuffed peppers features a lean ground beef, spinach and zucchini mixture that gets substance from bulgur wheat instead of rice. Pour stewed tomatoes and feta over the stuffed peppers to keep the dish nice and moist.
Madras curry powder, ginger and cayenne pepper give kick to the veal and rice stuffing for these colorful peppers.
Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style