Vegetarian Stuffed Peppers Southwestern Food

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.

VEGETARIAN STUFFED PEPPERS

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.

SOUTHWEST VEGETARIAN STUFFED PEPPERS

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.

SOUTHWESTERN STUFFED PEPPERS

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.

SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN

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.

SOUTHWEST STYLE VEGETABLE STUFFED BELL PEPPERS - CROCK POT

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.