TRI-COLOR VEGETARIAN-STUFFED PEPPERS
Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
- Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
- Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
VEGETARIAN STUFFED BELL PEPPERS
I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!
Provided by Mortadella1985
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2
BOCA CRUMBLES VEGETARIAN STUFFED BELL PEPPERS
These are an easy throw together comfort food for me. You can add shredded cheddar to the top if you want It is a low-fat. delicious dinner and could easily please a "meat eater"!
Provided by Kiwiwife
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onions and garlic in oil until soft.
- Meanwhile, cut peppers lengthwise and clean out seeds & membrane.
- Add undrained tomatoes, boca crumbles and rice to softened onion mixture. Simmer until well combined. Add ketchup and mustard **NOTE** Add more or less depending on how thick/thin sauce is. It should be just thick enough to remain in peppers. Play with it and add it to taste!
- Put pepper shells in a 13x9 and spoon mixture into peppers and cook covered with foil for 1 to 1 1/2 hours at 350°F or until peppers are soft.
Nutrition Facts : Calories 185.3, Fat 6.4, SaturatedFat 0.5, Sodium 1721.4, Carbohydrate 25.9, Fiber 7.3, Sugar 7.5, Protein 10.1
VEGETARIAN STUFFED BELL PEPPERS
After buying too many peppers (they were on they sale rack for 4 for $0.40!), I needed something low-protein to do with them. I couldn't find anything here or in my recipe books, so I varied a Julia Child recipe for stuffed tomatoes, and made the flavor strong enough to compete with the pepper flavor (my husband doesn't like peppers). The result was the following. Even my husband liked it!
Provided by harper
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
- Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
- Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
- Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
- Top with parsley if desired.
- Note: I consider each half pepper to be two servings.
Nutrition Facts : Calories 68.2, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.8, Sodium 139.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.8, Protein 2.5
SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS
These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
Provided by Shannon Cooks
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
- Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
- Cover with foil and bake for 30 minutes.
- Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5
BOCA STUFFED BELL PEPPERS
Although, I am not a vegetarian, I do enjoy Boca products. 4 points for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories Low Cholesterol
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cut top off pepper and remove seeds and membranes.
- Place pepper shell in a casserole dish.
- In a small pot mix together, crumbles, garlic, onion, cooked rice and 1/4 cup tomato sauce.
- Cook until hot.
- Stuff cooked mixture into pepper and pour remaining 1/4 cup tomato sauce over pepper.
- Cover and bake 45 minutes.
- Uncover.
- Top with cheese and bake another 10-15 minutes or until pepper is tender.
Nutrition Facts : Calories 589.3, Fat 13.2, SaturatedFat 1.8, Sodium 1685.3, Carbohydrate 79.8, Fiber 15.2, Sugar 13.2, Protein 40.6
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- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
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- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
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