VEGETARIAN STUFFED BELL PEPPERS
I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!
Provided by Mortadella1985
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 1.start by cooking the rice with the vegetable stock, and set that aside.
- 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
- 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
- 3.Sautee the veggies till there at a soft stage.
- 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
- 5.Turn heat up to medium and mix everything together really well.
- 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
- 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
- 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
- 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
- Bake for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2
MEATLESS STUFFED PEPPERS
This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers.
Provided by Melanie Zwoelfer
Categories World Cuisine Recipes European German
Time 1h30m
Yield 5
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
- Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
- Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
- In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 38.9 g, Cholesterol 74.4 mg, Fat 32.2 g, Fiber 9.2 g, Protein 25.6 g, SaturatedFat 4.3 g, Sodium 511.5 mg, Sugar 8.1 g
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN BAKED STUFFED RED BELL PEPPERS
Make and share this Vegetarian Baked Stuffed Red Bell Peppers recipe from Food.com.
Provided by Strawberry Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
- Drain if necessary.
- Set aside. Cut peppers in half.
- Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
- Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
- Melt butter in small skillet. Add onion, celery, and sunflower seeds.
- Saute until onion is tender.
- Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
- Put about 1/3 cup hot water in bottom of dish.
- (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
BROWN RICE STUFFED BELL PEPPERS
Filled with brown rice, plant-based meat and loads of flavorful Italian ingredients, these tasty bell peppers are a great vegetarian option.
Provided by Giada De Laurentiis
Categories dinner Main Course
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
Nutrition Facts : ServingSize 4, Calories 321
VEGGIE STUFFED PEPPERS
These veggie stuffed peppers are full of colour and flavour for a satisfying vegetarian midweek meal - the perfect option if you're trying to eat less meat. Each serving provides 464 kcal, 16g protein, 37g carbohydrates (of which 17g sugars), 25g fat (of which 5.5g saturates), 14g fibre and 2.4g salt.
Provided by Hala El-Shafie
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the peppers on a large baking tray, cut side up. Roast for 20-25 minutes or until they start to blister. Remove from the oven and set aside.
- While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned.
- Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften.
- Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes.
- Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3-5 minutes, until the cheese starts to brown and melt.
- To serve, sprinkle the peppers with freshly chopped herbs.
Nutrition Facts : Calories 464kcal, Carbohydrate 37g, Fat 25g, Fiber 14g, Protein 16g, SaturatedFat 5.5g, Sugar 17g
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
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- Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.
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- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
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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.
- Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.
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- Preheat oven to 375F. Bring a large pot of water to a boil over high heat, and fill a large mixing bowl with ice water.
- Start by preparing the peppers. Slice the top off each pepper about 1" from the stem end, then remove any seeds or ribs left inside. If any of the peppers are a little crooked, slice a little off the bottom until they stand up straight.
- Cook the peppers in the boiling water for 3 minutes, then use a slotted spoon to transfer them to the ice water bath to stop the cooking process. Arrange the peppers cut side up in a baking dish, and set aside.
- Next, make the filling. In a large skillet set over medium-high heat, heat the canola oil. Add the onion and garlic in canola oil, and saute for 5-7 minutes or until soft. Stir in the rice, beans, corn, tomato puree, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.
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- Preheat the oven to 180C/350F/Gas 4. Place the peppers, cut side up, on a baking tray. Brush the peppers inside and out with 1 tbsp of the oil. Cook in the top of the oven for 35-40 minutes, until softened and lightly charred.
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