Stuffed Bell Peppers With Rice And Veggies Food

BEEF AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

STUFFED BELL PEPPERS WITH RICE

Steps:

• Start by chopping the top off the peppers (with the stalk) and de-seeding them. Placethe empty peppers in a pre-heated oven at 200C, facing down, for about 20minutes.
• Meanwhile, boil the rice until it is cooked. Sieve to get rid of any water at the end.
• Chop away the stalk from the tops that were removed and chop up the rest of thepepper you can salvage. Peel and slice the carrots finely, and the garlic,shallot, and spring onions.
• Fry the minced beef until all browned, then discard any fat. Add the choppedvegetables (carrot, garlic, shallot, spring onion) and fry for a further 5minutes. Add the mixed spice and cook for 2 more minutes.
• Then add the cooked rice to the pan and mix together. Finally season to taste.
• Then fill the peppers with the meat/rice/vegetable mixture and top with the gratedcheddar. Put back in the oven for a further 10 minutes.

VEGETARIAN STUFFED BELL PEPPERS

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.

STUFFED PEPPERS

Steps:

• Preheat oven to 400.
• Cut off tops of peppers and remove seeds and ribs.
• Place peppers upside down in a 9x13" baking dish.
• Fill dish about 1/2" full of water.
• Cover with foil and bake 20 minutes.
• Cook rice according to package instructions (yield 2 cup cooked rice).
• Heat olive oil in a large skillet over medium high heat.
• Add onion and cook until translucent (3-4 minutes).
• Add ground beef and cook until browned while breaking into crumbles.
• Add garlic and cook another minute or two.
• Drain off excess fat.
• Add diced tomatoes. 1/2 cup pasta sauce, prepared rice. parsley,oregano and basil.
• Salt and pepper to taste.
• Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
• Reduce oven to 350.
• Drain water from bell peppers and turn cut side up.
• Fill each with beef/rice mixture.
• Drizzle remaining pasta sauce on top of each.
• Re-cover with foil and bake 20 minutes,
• Remove foil and sprinkle with cheese and garnish with parsley.
• Bake uncovered until cheese is melted.

STUFFED BELL PEPPERS WITH LEBANESE SPICES

Steps:

• In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper, and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
• In a large bowl, whisk together tomato juice, dried mint, lemon juice, and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
• Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350ºF.
• In a saucepan, follow package instructions to prepare the rice.
• Meanwhile, cut off the tops of the peppers and remove the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with salt and place them in a microwave safe dish with about 1/2-inch of water. Cover and cook for 3-5 minutes or until they start to soften. Alternatively, you can cover with foil and bake 20 minutes to soften the peppers.
• While the peppers are precooking, make the meat filling. In a large skillet, over medium heat add extra virgin olive oil and sauté the chopped onion for 5 minutes, or until translucent. Then, stir in garlic and tomato paste and cook for another 2 minutes. Add in ground beef and cook until beef is no longer pink. Drain the excess fat.
• Then stir in oregano, salt, pepper, diced tomatoes and the cooked rice. Let the mixture simmer for about 5 minutes and until the liquid reduces some.
• Scoop the beef mix into each pepper and sprinkle the shredded Monterey jack cheese over the tops.
• Cover the baking dish with aluminum foil and bake for 20 to 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes and until the peppers are soft and the cheese is melted and lightly browned. Garnish with parsley and enjoy!

EASY VEGAN STUFFED BELL PEPPERS

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.

VEGAN STUFFED PEPPERS

Steps:

• Preheat oven to 350˚F.
• Cook arborio rice according to package directions, using vegetable broth instead of water to add more flavor. If using water, season with salt and 1-2 tbsp olive oil.
• Remove tofu from packaging, drain well and pat dry with a paper towel. Wrap in another dry paper towel and set something heavy on top while you prep the rest of the ingredients (this helps remove as much moisture as possible).
• Slice red peppers in half lengthwise and remove seeds.
• Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 5 minutes, stirring often. Add garlic and continue cooking for 2-3 minutes.
• Use your hands to crumble tofu into small pieces directly into the pan (see photos for visual guide). Add tomato paste, water, red wine vinegar, Italian seasoning, salt and pepper. Stir well and cook on medium-high for 7-8 minutes, stirring often.
• Add mushrooms, zucchini, tomatoes and parsley and continue cooking for 5 minutes. Stir in 1/4 cup of mozzarella, parmesan and the cooked arborio rice.
• Brush each red pepper half with a small amount of olive oil and season with salt and pepper and place in a deep baking dish. Fill each half with the rice/vegetable mixture and top with remaining cheese.
• Cover the baking dish with aluminum foil (this helps vegan cheese melt) and bake for 40-45 minutes. Remove the foil and cook for additional 5-10 minutes. Let cool slightly before eating.

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
• Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

PEPPERS STUFFED WITH RICE

Steps:

• 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
• Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
• Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
• Mix it all vigorously
• Stuff into the pepper tightly then add another layer of crumbled feta.
• Add the top of the pepper and drizzle with olive oil
• Place in the oven for 20-25min at 180'c or gasmark5

STUFFED PEPPERS WITH RICE AND VEGETABLES

Steps:

• Wash the peppers and clean them from seeds. Salt them lightly inside. Heat the oil and fry the chopped onion , celery and carrots.
• When softened, add the rice and fry it. Use the exterior of the tomatoes as lids for the peppers. Cut the soft inner part and add it to the rice and vegetables with 1 cup hot water.
• Stir until the rice swells and season with spices and chopped dill . Next, fill the peppers with the mixture and close them off with a tomato slice.
• Arrange them in a greased tray, add more water - about one and a half finger widths deep, and put them to bake until ready.

STUFFED BELL PEPPERS WITH RICE AND VEGGIES

Steps:

• In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
• In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
• Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.

BROWN RICE STUFFED PEPPERS

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.

RICE AND VEGETABLE STUFFED PEPPERS

Steps:

• Have ready a 5 quart pot, a rack or steamer basket to set in pot and an 8" square baking dish. Cut tops off peppers just below stem and remove seeds. Fill pot with 1" water and insert a rack or steamer basket. Bring to a boil. Place peppers, cut side down on rack, cover pot and cook 4 minutes. Remove peppers and place cut side up in baking dish. Heat oil in a large nonstick skillet over med heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning and 1/2 tsp. salt. Break up tomatoes with a spoon. Bring to a boil, reduce heat and simmer 2 minutes. Stir in corn. Remove 1 cup and reserve. Heat oven to 375 degrees F. Stir rice and 1/4 cup cheese into remaining vegetable mixture. Spoon into peppers. Loosely cover baking dish with foil. Bake 20 minutes. Uncover and sprinkle peppers with remaining cheese. Bake 10 minutes, longer or until hot and cheese is melted. Meanwhile puree reserved vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add water, remaining 1/4 tsp. salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.

VEGETABLE STUFFED PEPPERS

Steps:

• Place the rice in a pan or rice maker with the two cups of water and cook until tender covered on low, about 35-45 minutes depending on the brown rice brand. Lay out to cool on a platter and add in a little oil then mix to keep the rice from sticking. Set aside to cool.
• While the rice is cooking, chop and prepare all of the other ingredients for the steps below.
• Make the sauce by mixing the entire can of tomato paste, ¼ cup of the olive oil, 1 ½ teaspoons of kosher salt, ½ teaspoon of black pepper and one teaspoon each of parsley, basil, oregano and mint. Add ½ cup of hot tap water and whisk to combine. Set this aside, it does not need to be cooked.
• Preheat oven to 425 degrees F.
• Pick three of the most attractive looking peppers and cut with a sharp knife from top to bottom to yield six even halves. Remove seeds and membranes. You can leave the stem attached or remove. It is for looks only in the final dish.
• Fill a medium pot three quarters full of water and bring to a boil. Add one teaspoon of the salt then add the six cut pepper halves and boil for 4-8 minutes or until tender but not falling apart. Check at four minutes then check every minute. They should be soft when poked but firm enough to hold up to filling. Lay them out, cut down, on paper towels to cool. Discard the water and reuse the pot to saute the vegetables.
• Save the fourth colorful pepper to dice for the filling. Dice into half-inch dice along with the green bell pepper. You should have about 2 cups of the two mixed diced peppers.
• In the medium pot, add the remaining ¼ cup of olive oil and over medium high heat, add the diced peppers, diced carrot, diced celery, diced yellow onion, diced zucchini, diced mushrooms, one teaspoon of salt and a half teaspoon of pepper, the remaining parsley, remaining basil, remaining oregano, remaining mint and all of the thyme and cook for four minutes.
• Add the spinach and garlic and cook for two additional minutes.
• Remove from the heat and add the tomato puree, 1 cup of mozzarella and ½ cup of Parmesan cheese and toss. Add the cooked rice and stir to combine.
• Chose your casserole dish capable of holding the six pepper halves. A 9X13 dish would work. Spread a half cup of the sauce across the bottom.
• On your counter, fill the six pepper halves, mounding and using all of the filling. Place into the prepared casserole dish and spoon the rest of the sauce over each pepper.
• Top each pepper with the remaining half cup of mozzarella and the remaining quarter cup of Parmesan cheese and bake uncovered for 15 minutes.
• Serve at once.

STUFFED PEPPERS WITH GROUND BEEF AND RICE

Steps:

• Heat the oven to 350 F.