Slow Cooked Southwest Stuffed Peppers Vegetarian Food

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SOUTHWEST VEGETARIAN STUFFED PEPPERS



Southwest Vegetarian Stuffed Peppers image

These delicious Vegetarian Stuffed Peppers are loaded with rice, veggies, black beans, spices and smothered with cheese. They're so flavorful and and it's just a bonus that they're healthy too!

Provided by Lauren Allen

Categories     Main Course

Time 1h

Number Of Ingredients 15

6 sweet bell peppers ( (red, yellow, or orange))
1 1/2 cups cooked rice ((white, brown, cauliflower rice or quinoa))
1 Tbsp olive oil
1 small onion (, diced)
3 garlic cloves (, minced)
1 14.5 ounce can diced tomatoes with green chiles (, mild)
1 14 oz can black beans (, drained and rinsed)
1 cup frozen corn
2 green onions (, chopped)
1 tsp chili powder
½ teaspoon ground cumin
1 tsp kosher salt (, plus more to taste)
1/4 black pepper (, plus more to taste)
1 1/2 cups shredded cheese (, Mexican blend or pepperjack cheese, divided)
¼ cup chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees F.
  • Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds.
  • Fill a large baking dish with 1/2-inch of water.
  • Place peppers cut-side down in the water and bake for 20 minutes.
  • Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
  • Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
  • Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted.
  • Store leftover peppers in the refrigerator, covered for 4-5 days.

Nutrition Facts : Calories 313 kcal, Carbohydrate 43 g, Protein 15 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 857 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving

VEGETARIAN SLOW COOKER SOUTHWESTERN STUFFED PEPPERS (PLUS VEGAN OPTION)



Vegetarian Slow Cooker Southwestern Stuffed Peppers (Plus Vegan Option) image

A delicious slow-cooked stuffed bell pepper recipe. Mexican flavors with rice, pinto beans, and enchilada sauce make these a wonderful weekend meal! Skip the cheese for a vegan, lactose-free version.

Provided by Raquel Smith

Categories     Vegetarian

Time 4h20m

Number Of Ingredients 17

2 tsp olive oil
1 medium yellow onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
2 cups cooked and cooled white rice
1 15-oz can pinto beans, rinsed and drained
1 cup frozen corn kernels
1 medium or large ripe tomato, diced (about 1/2 lb)
1 canned chipotle pepper in adobo, minced
salt, to taste
freshly ground black pepper, to taste
5 large bell peppers (make sure they stand up on end!)
1/2 cup enchilada sauce
1/4 cup shredded pepper jack cheese (optional)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until they start to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the chili powder, cumin, and oregano.
  • Place the rice, beans, corn, tomato, chipotle pepper, and cooked onion mixture in a large bowl and stir together. Add salt and pepper to taste.
  • Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper halfway, add some shredded cheese, then fill to the top. Do not add cheese on top yet.
  • Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get any water inside the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted.
  • Remove the peppers from the cooker with tongs. Spoon 1-2 tablespoons enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce on the side.

Nutrition Facts : ServingSize 1 pepper, Calories 578 calories, Sugar 91.7 g, Sodium 396.4 mg, Fat 3.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 115.7 g, Fiber 10.6 g, Protein 12.8 g, Cholesterol 15 mg

SLOW-COOKER STUFFED PEPPERS



Slow-Cooker Stuffed Peppers image

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

6 large bell peppers
1 lb ground beef (at least 80% lean)
1 cup finely chopped onions
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic, finely chopped
1 1/2 cups cooked white rice
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups shredded cheddar cheese (8 oz)

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

VEGETARIAN STUFFED PEPPERS



Vegetarian Stuffed Peppers image

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

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

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

SOUTHWEST STUFFED PEPPERS



Southwest Stuffed Peppers image

We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1-3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups water, divided
4 medium green peppers
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Steps:

  • In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

Nutrition Facts :

SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN



Slow-Cooked Southwest Stuffed Peppers - Vegetarian image

Entered for safe-keeping. From Michelle Gurnsey in Taste of Home Healthy Cooking Dec/Jan 2010. High fiber, no parboiling, and Southwest flavor: this is my kind of dish. Note: this dish only takes 3-4 hours to cook in the slow-cooker.

Provided by KateL

Categories     One Dish Meal

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium sweet red peppers or 4 medium green bell peppers, tops cut off and seeds and pith removed
15 ounces black beans, rinsed and drained
4 ounces shredded monterey jack pepper cheese (1 cup)
3/4 cup salsa
1 small onion, chopped (1/4 cup)
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
8 tablespoons reduced-fat sour cream (optional)

Steps:

  • Cut tops off peppers and remove seeds and white pith. Set aside.
  • In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
  • Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

Nutrition Facts : Calories 360.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 25.3, Sodium 466.1, Carbohydrate 51.7, Fiber 11.8, Sugar 7.5, Protein 18.4

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

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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