Vegetarian Baked Stuffed Red Bell Peppers Food

VEGETARIAN BAKED STUFFED RED BELL PEPPERS

Vegetarian Baked Stuffed Red Bell Peppers image

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

Ingredients

1/2 cup long-grain rice (preferably brown)
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons butter or 3 tablespoons margarine
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 teaspoon dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 teaspoon black pepper
1/2 cup sharp cheddar cheese, shredded

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.

VEGETARIAN STUFFED RED BELL PEPPERS

Vegetarian Stuffed Red Bell Peppers image

These stuffed peppers are so fresh tasting and healthy. They make a great side dish or a meal on their own.

Provided by Lydia

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

1 cup quinoa
1 cup water
2 red bell peppers
½ Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
1 ½ tablespoons chopped fresh mint
1 cup chopped tomatoes
3 green onions, thinly sliced
sea salt and pepper to taste

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 72.6 g, Fat 8.2 g, Fiber 10.8 g, Protein 14.7 g, SaturatedFat 1 g, Sodium 183.1 mg, Sugar 11.4 g

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