Fiesta Vegetable Stuffed Bell Peppers Recipes

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.

Steps:

• Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes.
• Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet.
• Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.

Steps:

• Preheat oven to 350 degrees.
• Cut the peppers in half lengthwise and clean out the seeds.
• Chop the onion and sauté until they are soft but still slightly firm.
• Mix the onion, black beans, and corn together in a mixing bowl.
• In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
• Add the oil mixture to the vegetables, mix until they are thoroughly coated.
• Fill the pepper halves with the mixture.
• Top each pepper with combination of the two cheeses.
• On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Steps:

• Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.