VEGETARIAN STUFFED PEPPERS - SOUTHWESTERN
Vegetarian stuffed peppers are bursting with a flavorful healthy filling of corn, pinto beans, tomatoes and green chiles, along with rice and cheese.
Provided by Rachel Gurk
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Prepare large baking dish (9x13) by spraying lightly with nonstick spray.
- Bring large pot of salted (2 teaspoons) water to boil. Carefully lower bell pepper halves into boiling water. Boil (blanch) peppers 5 minutes. Remove with slotted spoon or tongs; put on rack, cut sides down, to drain and cool.
- Meanwhile, combine the rest of the ingredients in a large mixing bowl, stirring well to distribute spices.
- When peppers are cool enough to handle, spoon filling into each pepper half, mounding the filling. You may not need all of the filling. Sprinkle additional cheese on top, if desired.
- Place filled peppers in preheated oven and bake 40 minutes or until heated through.
- Serve with desired toppings.
Nutrition Facts : Calories 323 kcal, Carbohydrate 56 g, Protein 11 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 414 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
SOUTHWEST VEGETARIAN STUFFED PEPPERS
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
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
SOUTHWEST STUFFED PEPPERS
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
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 :
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
SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN
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
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
SOUTHWESTERN STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over high heat.
- Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
- To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
- Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.
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