Summer Fest: Stuffed Peppers 5 Ways

By: Cameron Curtis



Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

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.

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.

Photo by: manos chatzikonstantis

manos chatzikonstantis

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.

More Pepper Recipes from Family & Friends:

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways

The Lemon Bowl: Red Pepper Salsa
Red or Green: Green Chile Pork Stew
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