Fiesta Vegetable Stuffed Bell Peppers Food

FIESTA STUFFED PEPPERS

Fiesta Stuffed Peppers image

Give your family a meal that is so tasty and yet so healthy and good for them, everyone will enjoy it I'm sure.

Provided by Chef mariajane

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 small onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb ground turkey
1 cup canned diced tomato (with juices)
4 orange peppers or 4 red peppers, halved lengthwise and seeded
2 cups instant long grain brown rice
1 (341 ml) can low salt whole kernel corn, drained
1 egg, beaten
2 tablespoons coriander or 2 tablespoons parsley, finely chopped
1/4 cup nonfat sour cream
4 cups Baby Spinach
2 tablespoons ranch dressing

Steps:

Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes.
Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet.
Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.

Nutrition Facts : Calories 619.2, Fat 13.7, SaturatedFat 3, Cholesterol 89.6, Sodium 671.9, Carbohydrate 102.4, Fiber 8, Sugar 5.7, Protein 26

FIESTA VEGETABLE STUFFED BELL PEPPERS

Fiesta Vegetable Stuffed Bell Peppers image

I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.

Provided by Tomorrow Never Knows

Categories Black Beans

Time 25m

Yield 8 stuffed pepper halves

Number Of Ingredients 11

Ingredients

4 medium red bell peppers
1/2 medium onion
2 cups frozen corn
2 (15 ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoons cilantro, finely chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack pepper cheese

Steps:

Preheat oven to 350 degrees.
Cut the peppers in half lengthwise and clean out the seeds.
Chop the onion and sauté until they are soft but still slightly firm.
Mix the onion, black beans, and corn together in a mixing bowl.
In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
Add the oil mixture to the vegetables, mix until they are thoroughly coated.
Fill the pepper halves with the mixture.
Top each pepper with combination of the two cheeses.
On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.

SOUTHWEST STYLE VEGETABLE STUFFED BELL PEPPERS - CROCK POT

Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot image

We like to go 'meatless' once in awhile. The flavorful combination of ingredients in the stuffing is so hearty, you won't be asking "where's the beef?"

Provided by shelbyrose

Categories One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 1/2 cups cooked rice
8 ounces shredded cheddar cheese, divided
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
6 medium green bell peppers, washed, cored and seeded

Steps:

In a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
Fill each pepper with about 1 cup of the vegetable mixture.
Place in a 5 quart slow cooker.
Cover and cook on low for 8 hours.
Sprinkle with remaining cheese.
Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

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