ELLEN'S VEGAN STUFFED PEPPERS
Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.
Provided by Ellen
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h4m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
- Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g
VEGAN STUFFED PEPPERS
These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
- Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
- In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
- Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
- Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, Sodium 109 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
EASY VEGAN STUFFED BELL PEPPERS
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
Provided by Sam | Ahead of Thyme
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 °F.
- In a small pan bring a salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
- Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
- In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
- Divide the mixture between the peppers and place the "lids" on top.
- Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
- Sprinkle remaining parsley on top and serve.
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 156 calories, Sugar 8.7 g, Sodium 474.5 mg, Fat 8.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.6 g, Protein 6.7 g, Cholesterol 113 mg
VEGAN STUFFED PEPPERS
Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
- Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
- Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium
ELLEN'S MINI STUFFED PEPPERS
I had ordered what I thought was one green bell pepper from my organic delivery company, but what I got was one POUND. I found some ground chuck in the freezer, some rice in the pantry, some leftover tomato juice from making soup last week, and other odds and ends, so I put these delicious mini stuffed peppers together. They are...
Provided by Ellen Bales
Categories Beef
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. In a medium skillet, brown the ground chuck with the onion until beef is no longer pink and onion is transparent. Add garlic and continue cooking for 1 minute.
- 2. Cook rice as per package directions; drain and place into a medium to large bowl. Add burger mixture to the rice and stir. Add salt, pepper, tomato juice and Worcestershire sauce. Blend thoroughly.
- 3. Place green bell peppers upright in a deep baking pan that has been sprayed with cooking spray. Carefully fill peppers with burger/rice mixture to the top.
- 4. If there is any filling left over, place it into a small baking dish as is and save it for a side dish at another meal.
- 5. Place peppers carefully into a preheated 350º oven and bake, uncovered for 50-60 minutes or until tender. Sprinkle cheese over each pepper and bake another five minutes or until cheese is melted.
- 6. If you have too much filling with these amounts, add another pepper or two. I happened to have just three. Can also use 1/2 can of chopped tomatoes instead of juice if you prefer.
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3.7/5 (15)Estimated Reading Time 1 min
- Bake until soft and slightly wrinkled. Take care not to go too far or these will fall apart once stuffed. Let cool enough to handle.
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- Wash and dry peppers. With a sharp knife, cut in a circle around the stem, twist and remove core and seeds.
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- Heat 1 tablespoon of the oil in a Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is beginning to soften, stirring occasionally. Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic. Let cook just until the garlic is fragrant, about 30 seconds.
- Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 28 minutes, or until the lentils are tender. Stir once halfway through, then again towards the end of the cooking time. If the mixture looks too dry, splash in additional broth or water. Stir in the nutritional yeast.
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5/5 (6)Calories 235 per servingCategory Main Course
- Combine prepared brown rice, black beans, corn, and salsa. Mix in spices (cumin, chili powder, salt, and pepper).
- Cut tops off of peppers. Remove seeds. Using the pepper tops, slice and dice into small pieces. Then fold diced pepper tops into the rice mixture. If you plan to freeze the peppers or want to reduce baking time blanch the peppers prior to stuffing. See directions in notes on how to blanch peppers.
- Fill peppers with rice mixture. Place in baking dish. Bake for 30 minutes covered. Remove cover and bake an additional 10 minutes at 400 F.
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4.9/5 (11)Total Time 1 hr 20 minsCategory MainCalories 229 per serving
- Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also, you’ll need to place them back on top after you fill the peppers.
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- Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
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