Best 7 Pesto Rice Peppers Recipes

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Indulge in the vibrant flavors of pesto rice peppers, an irresistible dish that elevates the ordinary into the extraordinary. Embark on a culinary journey as we explore a medley of recipes, each offering a unique blend of fresh basil, aromatic garlic, and nutty parmesan cheese, harmoniously combined with tender rice and vibrant bell peppers. Whether you prefer a vegetarian delight or a hearty meat-filled extravaganza, this versatile dish seamlessly adapts to diverse dietary preferences. Get ready to awaken your taste buds and elevate your cooking skills with our carefully curated selection of pesto rice pepper recipes.

Check out the recipes below so you can choose the best recipe for yourself!

THREE PEPPER PESTO



Three Pepper Pesto image

This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

Provided by mushythedestroyer

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 6

⅔ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
½ cup chopped red bell pepper
¼ cup tightly packed basil leaves
¼ teaspoon red pepper flakes
ground black pepper to taste

Steps:

  • Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g

EASY CHICKEN PESTO STUFFED PEPPERS



Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium sweet yellow or orange peppers
1-1/2 cups shredded rotisserie chicken
1-1/2 cups cooked brown rice
1 cup prepared pesto
1/2 cup shredded Havarti cheese
Fresh basil leaves, optional

Steps:

  • Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.

PESTO RICE PEPPERS



Pesto Rice Peppers image

I like to use red, orange and yellow - sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.

Provided by Kit..ty Of Canada

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cooked rice
1/3 cup freshly grated parmesan cheese
1/4 cup pesto sauce
3 tablespoons diced rehydrated sun-dried tomatoes
3 tablespoons toasted pine nuts or 3 tablespoons chopped almonds
3 orange sweet bell pepper or 3 yellow sweet peppers
3 tablespoons freshly grated parmesan cheese

Steps:

  • In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
  • Cut peppers in half through stems (retain stems); seed and core.
  • Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
  • Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
  • Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

MEXICAN-STYLE PESTO WITH RICE OR WHOLE GRAIN PASTA



Mexican-Style Pesto With Rice or Whole Grain Pasta image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
3 Fresno chile peppers
1/4 cup pistachio nuts or sliced almonds
1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
1 cup arugula or other spicy greens, packed
A couple sprigs fresh marjoram or oregano, leaves picked
2 cloves garlic, grated or finely chopped
1 teaspoon cumin, 1/3 palmful
Juice of 1 lime
Salt and freshly ground black pepper
About 1/4 cup extra-virgin olive oil
1 pound rice flour, whole grain or whole wheat spaghetti
Grated Manchego cheese, for garnish
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Steps:

  • Set aside or prepare the stock.
  • Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  • To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

PESTO RICE



Pesto Rice image

Make and share this Pesto Rice recipe from Food.com.

Provided by Rita1652

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 cup jasmine rice
1/2 cup cherry tomatoes, quartered
1/2 cup pesto sauce

Steps:

  • Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done.
  • Alternate Method of cooking:.
  • Or cook stove top adding 2 cups water to all ingredients.
  • Bring to boil and lower to simmer cover and cook for 20 minutes.
  • Fluff with fork and enjoy.
  • Garnish with pine nuts and basil.

Nutrition Facts : Calories 174.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 38.5, Fiber 1.5, Sugar 0.5, Protein 3.3

DILL PESTO



Dill Pesto image

A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!

Provided by LaDonna Langwell

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 9

3 sprigs fresh dill
¼ cup toasted pine nuts
½ cup fresh parsley
1 large clove garlic
¼ cup freshly grated Parmesan cheese, or more to taste
3 tablespoons olive oil, divided, or as needed
¼ medium lemon, or to taste
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
  • Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
  • Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg

PESTO CHICKEN AND RICE



Pesto Chicken and Rice image

Provided by Elena Besser

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup plus 3 tablespoons olive oil
1 medium fennel bulb, diced
1 pound boneless, skinless chicken breast, cut into cubes
Kosher salt and freshly ground black pepper
2 shallots, diced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup pine nuts
2 cups tightly packed basil leaves, plus more for garnish
4 small or 2 large garlic cloves
1 1/2 cups finely grated Parmesan (5 ounces)
3 tablespoons unsalted butter, optional

Steps:

  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
  • Add the rice and cook, stirring, until it is toasted, about 2 minutes.
  • Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
  • Bring a medium saucepan of water to a roaring boil.
  • Meanwhile, fill a small bowl with ice water. Set aside.
  • Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
  • When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
  • Remove the basil from the ice water and squeeze out excess water.
  • Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
  • Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.

Tips:

  • Choose the right rice: For this recipe, it's best to use a short-grain rice like sushi rice or arborio rice. These types of rice have a high starch content, which makes them nice and sticky.
  • Cook the rice properly: Be sure to cook the rice according to the package directions. If you overcook the rice, it will become mushy and won't hold its shape as well.
  • Use fresh ingredients: The fresher the ingredients, the better the pesto rice will taste. Try to use fresh basil, tomatoes, and peppers for the best flavor.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of a crunch. If you overcook them, they will become mushy.
  • Season to taste: Be sure to taste the pesto rice before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.

Conclusion:

Pesto rice is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its vibrant colors and flavors, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to serve rice, give pesto rice a try.

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