Boca Stuffed Bell Peppers Recipes

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

Boca Crumbles Vegetarian Stuffed Bell Peppers image

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

Ingredients

3 bell peppers (red or green)
1 small onion, chopped
1 teaspoon chopped garlic
1/8 tablespoon olive oil
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups frozen soy crumbles (I use Boca Brand)
1 cup cooked brown rice (I use Uncle Bens ready made)
3 -4 tablespoons ketchup
1 -2 tablespoon mustard

STUFFED BELL PEPPERS

Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

Stuffed Bell Peppers image

Steps:

Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

Ingredients

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese