Vegetable Chili Stuffed Peppers Food

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.

SPICY VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Get the rice going. Heat a large pan to medium heat and add olive oil.
• Add onion and jalapeno peppers and cook about 5 minutes to soften.
• Add garlic and cook another minute, until you can smell the yummy garlic.
• Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
• Add the fire roasted tomatoes and vegetable broth. Stir.
• Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
• Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
• While the rice is cooking, bring a large pot of water to a boil.
• Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
• Preheat oven to 350 degrees.
• Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
• Bake on a large baking sheet for 30-40 minutes.
• Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes.

VEGETABLE-STUFFED PEPPERS

Steps:

• In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. 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.

CHILLI-STUFFED PEPPERS WITH FETA TOPPING

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
• Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
• Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.

CHILI STUFFED PEPPERS

Steps:

• Start by making your choice of chili recipe. If you have leftover chili, this is a great recipe to use it up!
• Preheat your oven to 400 degrees.
• Carefully cut the tops off of the bell peppers and remove the seeds and membranes inside. Fill the peppers with the chili, all the way to the top. If you're using the cheese, sprinkle the cheese on top.
• Place the chili stuffed peppers in a baking dish and pop them into your oven. Let the peppers roast for about 30 minutes, or until the chili is bubbling and hot and the peppers have softened.

CHILI-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

VEGETARIAN QUINOA STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium saucepan, heat olive oil over medium-high heat. Once hot, add diced red onion and salt. Cook until softened and lightly golden, about 4-6 minutes.
• Add optional jalapeno and dry quinoa along with the seasonings (cumin, chili powder, optional smoked paprika, onion powder, garlic powder). Toast for 1 minute, stirring constantly with a wooden spoon to prevent burning. Pour in 2 cups of vegetable broth, stirring to combine.
• Bring to a boil over high heat. Once boiling, reduce to a gentle simmer over medium-low and cover with a lid. Simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
• Once cooked, add tomatoes, black beans, sweet corn, and 1/2 cup shredded cheese. Taste mixture for seasonings.
• Place bell peppers in a cast-iron skillet or lightly oiled baking dish. Add 1 cup quinoa mixture to each bell pepper. Top bell peppers with remaining 1/2 cup of shredded cheese.
• Cover baking dish tightly with foil. Bake at 400 degrees for 30 minutes, or until the peppers are about roasted to your liking. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden. Remove from the oven and serve.

VEGETARIAN STUFFED PEPPERS - SOUTHWESTERN

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.

VEGETABLE CHILI STUFFED PEPPERS

Steps:

• Preheat oven to 400*F.
• In a large saucepan, heat 4" water to boiling over high heat. Trim off 1" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside.
• In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden.
• Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes.
• Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers.
• To bake, arrange well drained peppers upright in a 9" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned.
• Arrange on serving platter and serve. Enjoy!

GRILLED STUFFED CHILI RELLENOS OR GREEN BELL PEPPERS RECIPE

Steps:

• Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
• Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
• Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
• Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes.
• Remove from grill and serve at once.

VEGGIE STUFFED PEPPERS

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.