This Greek recipe is driving everyone crazy! ????????Stuffed Peppers with Feta Cheese!
Sweet red pepper-5 pcs.
Feta cheese-400 gr.
Cheese-70 gr.
Greek yogurt-150 gr.
1 tomato
Garlic - 1 clove.
Parsley.
Olive oil-2 tbsp
Black pepper.
Oregano.
Balsamic vinegar.
Chili pepper.
Vegetarian Stuffed Peppers
This simple but delicious Vegetarian Stuffed Peppers recipe is a light but filling dish that’s going to become your new favorite dinner. Colorful bell peppers filled with healthy goodness then topped off with cheese, these flavorful stuffed peppers are so easy to make.
Full Recipe:
It may seem like there are a lot of steps, but I promise you, this is so easy. All you have to do is roast the peppers, sauté the filling, and add it to the peppers. Easy as pie.
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How to make healthy corn stuffed bell peppers
This easy recipe will bring delight to any dinner. Simple healthy ingredients make this dish low sodium as well. Tip: add some low fat turkey or chicken to turn it into an main dish.
Stuffed Capsicum | स्टफड कैप्सिकम | Sanjeev Kapoor Khazana
Vibrant and colourful capsicum stuffed with a herb infused spicy chicken mixture and topped with a melted gooey cheese.
STUFFED CAPSICUM
Ingredients
250 grams chicken mince
4 large mixed coloured capsicums
1 tbsp oil + for brushing
3-4 spring onion bulbs, chopped
1 medium tomato, finely chopped
1 tsp paprika
1 tsp mixed dried herbs
Black pepper powder to taste
Salt to taste
3 tbsps finely chopped green capsicum
¾ cup grated processed cheese
4 processed cheese slices
Tomato ketchup to serve
Green chutney to serve
Method
1. Preheat oven to 180º C.
2. Cut the tops of the capsicums and scoop out the seeds to make cups. Set aside.
3. Heat oil in a non-stick pan, add spring onion bulbs, sauté till translucent. Add tomatoes and mix well. Cook till the mixture is pulpy.
4. Add paprika, dried mixed herbs, black pepper powder, salt and mix well. Add chicken mince, sauté well.
5. Add some water and mix. Add chopped capsicum, mix well. Cover and cook till fully done. Take it off the heat and transfer to a bowl.
6. In the same bowl, add grated cheese, and mix well. Stuff this mixture into individual capsicum cups and top it with a cheese slice on each.
7. Bake it for 10-15 minutes o till the cheese has melted.
8. Serve hot with tomato ketchup and green chutney.
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Easy Recipes For Stuffed Peppers | 7 New & Exciting Ways To Use Bell Peppers
✳️ 7 Easy Recipes For Stuffed Peppers ✳️ Bell peppers are great on their own, but we especially love stuffing them with tasty fillings and enjoying the fruits of our labors. Check out these 7 rad stuffed pepper recipes that will leave you with a greater appreciation of the colorful vegetable!
???? FULL RECIPES:
0:00 | 1. Bacon-Wrapped Armadillo Eggs:
You've probably heard of Scotch eggs, but have you ever heard of armadillo eggs? If not, you're in for a real treat! While similar to Scotch eggs, armadillo eggs add an extra special layer with a stuffed pepper. We've taken a few liberties and stuffed the peppers with cheese and eggs, wrapped them in ground beef, and then wrapped them again in bacon. Prepare to have your mind blown with 5 layers of explosive flavor!
1:43 | 2. Stuffed Bell Pepper Flowers:
Stuffed peppers always make for a great meal – they're quick and easy to make, super delicious, and there's plenty of room for experimenting with new fillings and flavors. We're stuffing red bell peppers with ground beef, pizza dough, and cheese, so they actually bloom in the oven and come out looking like beautiful flowers – and they taste as amazing as they look! You'll want to eat a whole garden's worth of them!
2:55 | 3. Lasagna-Stuffed Bell Peppers:
This recipe combines 2 classics that are extremely popular, and stuffed pepper fans and lasagna lovers alike will find a new favorite in this tasty dish!
4:31 | 4. Stuffed Bell Pepper Egg Cups:
What's the one thing you need to kickstart your day? It's by no means an exEGGeration to say that a lot of us LOVE eggs for breakfast and that's where this eggcellent recipe comes in, because it's high time stuffed peppers had a breakfast option!
5:31 | 5. Pizza Bell Peppers:
Whether you prefer red, green, or yellow, there's no denying that a fresh bell pepper is hard to beat. We especially love stuffed peppers, and if you were thinking there's only one way to stuff a pepper, you'd be wrong, because this pizza filling will blow your mind!
6:00 | 6. Beef-Stuffed Peppers in Puff Pastry:
We bet you've never had stuffed peppers like this before! A cheesy meat center surrounded by a roasted sweet pepper, all encased in a flaky, yet doughy crust — this is what dinner has been missing all these years.
7:29 | 7. Couscous-Stuffed Peppers in Puff Pastry:
We bet you've never had stuffed peppers like this before! A cheesy vegetarian center surrounded by a roasted sweet pepper, all encased in a flaky, yet doughy crust — this is what dinner has been missing all these years.
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Easy Roasted Corn Stuffed Poblano Peppers (Recipe Included) | G-Free Foodie
KC from G-Free Foodie shows you how to make Roasted Corn Stuffed Poblano Peppers using dairy-free cheese shreds or your favorite cheddar. Find the printable recipe on G-Free Foodie's website at:
Roasted Corn Stuffed Poblano Peppers Recipe:
Ingredients
6 poblano chiles
2 tablespoons vegetable or olive oil
1 teaspoon ground cumin
Kosher salt
4 ears corn
1 large bunch scallions, roughly chopped
Grated zest of 1/2 lime, plus the juice of 1 lime
3/4 cup Cheddar-Style vegan cheese shreds, divided or shredded Cheddar cheese
Directions
Preheat the oven to 450 degrees F.
Put the poblanos on a baking sheet and toss with 1 tablespoon oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in 1/4 cup of the vegan cheese shreds or cheddar the lime zest and juice. Season with salt.
Spoon the corn mixture into the peppers. Sprinkle the filling with the remaining vegan cheese shreds or cheddar. Return the peppers to the oven and bake until the cheese is melted, about 8 minutes.
Enjoy!
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