VEGGIE DELIGHT STUFFED PEPPERS
Delight your palate with these colorful vegetable stuffed peppers! They are filled with broccoli, corn, green onions and brown rice for a meatless meal.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
- In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
- Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g
SLOW-COOKER STUFFED PEPPERS
There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.
Provided by Cindy Rahe
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
- In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
- Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
- Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
ROASTED STUFFED PEPPERS
We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.
Provided by By Inspired Taste
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
- Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
- Score an "x" into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
- Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
- Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.
Nutrition Facts : ServingSize 1 Serving
STUFFED PEPPERS (BETTY CROCKER 40TH ANNIVERSARY EDITION)- VEGETA
This is the same recipe my mother has made for years. I have changed it to make it vegetarian. Also please note that I also add some of the mozzarella cheese in with the stuffing mixture besides topping the peppers when done. I will post the original recipe shortly that includes the meat. Edited January 26, 2009...I took 2 packages of spicy black bean veggie burgers and crumbled and sautéed with the other ingredients and took this to a whole level up!! Try it and see for yourself!! YUMMY!
Provided by Thea
Categories Peppers
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
- Lightly saute remaining ingredients with 1 cup of the tomato sauce.
- Heat oven to 350°F
- Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
- Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 189.1, Fat 3.8, SaturatedFat 2, Cholesterol 11.1, Sodium 474.7, Carbohydrate 33.7, Fiber 5.7, Sugar 10.1, Protein 8.1
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
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