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Stuffed Bell Peppers

Stuffed Bell Peppers

Tender bell peppers filled with a flavorful mixture of ground meat, rice or quinoa, vegetables, and spices. Baked until the peppers are tender and the cheese topping is melted and golden. A satisfying and versatile dish that can be customized with various ingredients. Perfect as a main course or side dish.

Ingredients

  • 4 large bell peppers
  • 1 pound ground meat
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon dried herbs
  • Salt and pepper
  • Olive oil

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them under cold water.
  3. Heat olive oil in the flat plate of Ventray Grill over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
  4. Add ground meat to the plate and cook until browned and fully cooked, breaking it into small pieces.
  5. Once the meat is cooked, add diced tomatoes, cooked rice or quinoa, dried herbs, salt, and pepper to the plate. Stir and let it cook a few more minutes to combine flavors. Adjust seasoning if needed.
  6. Arrange the bell peppers upright in a baking dish.
  7. Fill each pepper tightly with the meat and rice mixture. Spread any leftover filling around the peppers.
  8. Sprinkle shredded cheese on top of each stuffed pepper, covering the filling.
  9. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and golden brown.
  10. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.
  11. Serve.

Our Recipes

Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

The sweet soy glaze on these beef patties is out of this world delicious! And when paired with the sriracha mayonnaise, it makes for a flavor combination that will have you coming back for more.

Ingredients

• 2 unit Scallions

• 2 tablespoon Mayonnaise

• 1 teaspoon Sriracha

• 1 tablespoon Sesame Oil

• 4-ounce Shredded Carrots

• 10-ounce Ground Beef

• 4 tablespoon Sweet Soy Glaze

• 5 teaspoon White Wine Vinegar

• ¾ cup Jasmine Rice

Directions

1. Preheat Ventray grill over medium-high heat.

2. In a small bowl, whisk together mayonnaise, sriracha, sesame oil, and white wine vinegar. Set aside.

3. In a medium bowl, mix together ground beef, sweet soy glaze, and shredded carrots.

4. Shape mixture into 4 patties. Grill for 8-10 minutes, flipping once, or until cooked through.

5. Meanwhile, cook jasmine rice according to package instructions.

6. To assemble bowls, divide cooked rice among 4 bowls. Top with grilled beef patties and green onions. Drizzle with sriracha mayonnaise mixture. Serve immediately.

Make This Recipe With

Our Recipes

Grilled Stuffed Chicken

Grilled Stuffed Chicken

Servings: 4 people

Ingredients

• 4 boneless and skinless chicken breast

• 2 ounces of sundried tomatoes that are cut into strips

• 4 ounces of baby spinach

• 4 thick slices of mozzarella cheese

• 4 tablespoons of BBQ rub

• Peanut/sunflower/coconut oil

 

Directions

1. Preheat VENTRAY electric grill to medium-high heat.

2. Split the chicken breasts to create a pocket in each breast and season the outside with BBQ rub.

3. Stuff the pocket of the chicken breast with spinach, cheese, and sundried tomato strips.

4. Use toothpicks to close the pockets.

5. Lightly grease the grill plate with a bit of oil. Add the chicken breasts and close the lid. Allow the chicken to cook for 8 minutes.

6. Flip the chicken over and close the lid once again. Reduce the heat to medium. Allow the chicken to cook for 7-10 minutes more.

7. Enjoy.

Make This Recipe With

Our Recipes

Coconut Bunny Butt Cake

Coconut Bunny Butt Cake

This adorable coconut cake is perfect for Easter. It’s easy to make and is sure to impress your guests.

Ingredients

• 1 box of white cake mix

• 1 can of sweetened condensed milk

• 1 cup shredded coconut

• 2 cups of confectioners sugar

• 1/2 cup butter

• 2 eggs

Directions

1. Preheat the Ventray Oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. In the Ventray Mixing Bowl, combine the cake mix, sweetened condensed milk, coconut, confectioners sugar, butter, and eggs. Mix until well combined.

3. Pour the batter into the prepared pans and bake for 25-30 minutes.

4. Allow the cake to cool for 10 minutes before removing it from the pans to cool completely on a wire rack.

5. Frost with your favorite frosting and top with shredded coconut, if desired.

Cracker Barrel Baby Carrots

Cracker Barrel Baby Carrots

These delicious carrots are crispy, sweet, and salty – perfect for a snack or side dish.

Ingredients

• 1 bag of Cracker Barrel Baby Carrots

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Directions

1. Preheat the Ventray Oven to 400 degrees F.

2. Spread the carrots out on a baking sheet and drizzle with olive oil.

3. Sprinkle with salt and pepper and bake for 15-20 minutes, until crispy. 

4. Enjoy!

Easy Baked Ham

Easy Baked Ham

This easy-baked ham is perfect for a crowd. It’s delicious, juicy, and simple to make – just bake it in the oven for a few minutes and you’re done!

Ingredients

• 1 (4 pounds) fully-cooked spiral cut ham

• 1/2 cup brown sugar, packed

• 1/2 cup Dijon mustard

• 1/4 cup honey

Directions

1. Preheat the VENTRAY oven to 350 degrees F.

2. In a small bowl, combine the brown sugar, Dijon mustard, and honey.

3. Place the ham in the baking pan and spread the mustard mixture over the top.

4. Bake for 25 minutes, or until the ham is brown and bubbly.

5. Let cool for 10 minutes before slicing.

Strawberry Bunnies and Carrots Cake

Strawberry Bunnies and Carrots Cake

This delicious and festive cake is made with a fluffy white cake and strawberry frosting, and it’s decorated with edible carrot decorations.

Ingredients

For the Cake:

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, at room temperature

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

For the Frosting:

• 1/2 cup unsalted butter, at room temperature

• 3 cups powdered sugar

• 1/4 cup strawberry puree

• 1 teaspoon vanilla extract

To Decorate:

• Carrots, cut out of orange fondant

Directions

1. Preheat the VENTRAY oven to 350 degrees F. Grease and flour three 6-inch round baking pans.

2. Sift together the flour, baking powder, baking soda, and salt.

3. In the bowl of the VENTRAY electric mixer, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture.

4. Pour batter into prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

5. To make the frosting, beat the butter on medium speed until creamy. Add the confectioners’ sugar, vanilla extract, and salt, and beat until smooth. Frost the cooled cake.

Ham and Spinach Two-Cheese Pasta

Ham and Spinach Two-Cheese Pasta

Prep: 30 mins      Bake: 10 mins      Total: 40 mins      Servings: 2      Yield: about 2 1/2 cups

Ingredients

• ⅔ cup dried whole grain or gluten-free penne pasta

• 2 teaspoons olive oil

• ½ cup chopped onion (1 medium)

• 1 tablespoon all-purpose flour

• ½ teaspoon dry mustard

• ½ teaspoon ground black pepper

• ½ cup evaporated fat-free milk

•¼ cup shredded reduced-fat Italian-blend cheeses (1 ounce)

• 2 tablespoons shredded Parmesan cheese

• 1 5 ounce package fresh baby spinach

• 2 ounces cubed lower sodium cooked ham

Directions

1. Preheat VENTRAY Oven to 400°F.

2. In VENTRAY Electric Grill cook pasta according to package directions; drain and set aside.

3. Heat oil over medium heat in VENTRAY Electric Grill. Add onion and cook until tender, stirring occasionally.

4. Stir in flour, dry mustard, and pepper. Cook and stir for 1 minute. Gradually stir in evaporated milk. Cook and stir until slightly thickened.

5. Cook and stir for 1 minute more. Stir in Italian-blend cheese and 1 tablespoon of the Parmesan cheese until melted. Gently stir in pasta, spinach, and ham.

6. Divide pasta mixture between two ungreased 10-ounce ramekins or individual casseroles. Sprinkle with the remaining 1 tablespoon Parmesan cheese.

7. Bake, uncovered until tops start to brown.

8. Enjoy.

Make This Recipe With

Chipotle Carne Asada Tacos

Chipotle Carne Asada Tacos

Prep: 30 mins      Total: 2 hours 30 mins      Yield: 6 – 8 servings

Ingredients

• 3 tbsp. olive oil

• 2 tbsp. adobo sauce (from a can of chipotles)

• 1 tbsp. maple syrup

• 1 tbsp. Worcestershire sauce

• 1 tsp. dried oregano

• 1 tsp. kosher salt, plus more to taste

• 1/2 tsp. ground cumin

• 1/4 tsp. black pepper

• 1 2- to 2½-pound flank steak

• 12 to 14 small corn or flour tortillas, warmed

• Chopped white onion, guacamole, and pico de gallo, for topping

 

Directions

1. In a medium bowl, blend olive oil, adobo sauce, maple syrup, Worcestershire sauce, oregano, salt, cumin, and pepper.

2. Place the flank steak in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate for at least 2 hours.

3. Preheat VENTRAY Electric Grill to medium high. Remove the steak from the marinade and grill for medium rare, 4 to 5 minutes per side. Remove to a cutting board and let rest 5 minutes.

4. Thinly slice the steak, Season with salt to taste.

5. Serve in tortillas and top with chopped white onion, guacamole, and pico de gallo.

 

Make This Recipe With

Roasted Pork Chops and Pears

Roasted Pork Chops and Pears

Total: 30 mins      Yield: 4 servings

Ingredients

• 4 Bosc pears, cored and quartered

• 2 tbsp. olive oil, divided

• Kosher salt and pepper

• 4 small bone-in rib pork chops

• 2 tbsp. maple syrup

• 2 cloves garlic, sliced

• 1/2 c. dry white wine

• 1 tbsp. whole-grain mustard

• 1/4 c. flat-leaf parsley, chopped

• 1/2 c. walnuts, toasted

• Sautéed kale, for serving

Directions

1. Preheat VENTRAY Oven to 400ºF.

2. Place pears on the rimmed baking sheet of VENTRAY Oven, toss them with 1 tbsp oil and 1/4 tsp each salt and pepper; roast about 10 minutes.

3. Season pork chops with 1/2 teaspoon of each salt and pepper.

4. Add 1 tbsp oil on VENTRAY Electric Grill on medium-high heat. Cook pork chops until golden brown, 2 to 3 minutes per side.

5. Toss pears with syrup.

6. Transfer pork chops to the oven, nestling amidst pears, and roast until chops are just cooked through and pears are golden brown and tender, 5 to 6 minutes more.

7. Return VENTRAY Electric Grill to medium heat. Add garlic and cook, stirring, 1 minute. Add wine and simmer for 2 minutes, and stir in mustard, then parsley.

8. Transfer pork chops to plates and toss pears with walnuts.

9. Spoon oven top.

10. Enjoy.

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