Spicy Vegetarian Stuffed Bell Peppers Recipes

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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



Vegetarian Stuffed Bell Peppers image

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

1 1/2 cups uncooked rice
3 cups vegetable stock
3 bell peppers
2 tablespoons oil
1/2 onion
1 stick celery
1 carrot
1 zucchini
12 ounces chopped tomatoes
4 cups pasta sauce
1/4 cup ketchup
2 garlic cloves
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dried bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon pesto sauce
2 cups asiago cheese

SPICY VEGETARIAN STUFFED PEPPERS

I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!

Provided by linda

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 14



Spicy Vegetarian Stuffed Peppers image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
  • Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
  • Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
  • Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
  • Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g

1 tablespoon olive oil
1 onion, chopped
1 poblano chile pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (14 ounce) packages boil-in-bag rice
3 cups vegetable broth
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup corn
salt and ground black pepper to taste
4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
1 cup shredded Monterey Jack cheese, divided
2 tablespoons chopped fresh cilantro
2 tablespoons panko bread crumbs

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Provided by donnam

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 12



Vegetarian Mexican Inspired Stuffed Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  • Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
½ cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

IRRESISTIBLE HEALTHY VEGETARIAN STUFFED PEPPERS

This is an absolutely delicious vegetarian pepper recipe that is packed with nutrients! I love to make a big batch on Sunday, freeze some for easy and decadent (but healthy!) dinners, and keep a couple in the refrigerator for weekday work lunches. I haven't met anyone that doesn't go nuts for these; in fact, I now have to make extra for friends' lunches (hence the giant batch!)

Provided by laurieish

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

Time 1h45m

Yield 12

Number Of Ingredients 20



Irresistible Healthy Vegetarian Stuffed Peppers image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
  • Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
  • Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
  • Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 30.4 g, Cholesterol 18.4 mg, Fat 8 g, Fiber 5.7 g, Protein 12.5 g, SaturatedFat 3.9 g, Sodium 507.5 mg, Sugar 8.6 g

8 ounces whole wheat orzo pasta
12 large orange bell peppers
2 tablespoons butter
1 tablespoon olive oil
10 cloves garlic, thinly sliced
1 (8 ounce) package sliced fresh white mushrooms
1 (8 ounce) package sliced cremini mushrooms
2 tablespoons balsamic vinegar
1 (28 ounce) can diced Italian paste tomatoes (such as San Marzano)
1 (14 ounce) can whole Italian paste tomatoes (such as San Marzano), drained and torn into large chunks
1 cup shredded mozzarella cheese
1 zucchini, shredded
½ cup grated Parmesan cheese
8 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons torn fresh basil leaves
2 teaspoons red pepper flakes
salt and ground black pepper to taste
4 cups vegetable broth
¾ cup grated Parmesan cheese, divided

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

Provided by Prose

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15



Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) image

Steps:

  • Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
  • Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
  • Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
  • When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
1/2 cup brown rice
1/2 cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
1/2 cup corn, fresh or 1/2 cup corn, frozen
1/2 cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

SPICY VEGETARIAN STUFFED BELL PEPPERS

I love this recipe because it is gorgeous and everything except the peppers is in the pantry. This can be assembled in the time it takes to preheat the oven. To make in advance, bake the stuffed peppers without the cheese. Add it when you reheat the peppers.

Provided by fionamaggie

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Spicy Vegetarian Stuffed Bell Peppers image

Steps:

  • Preheat oven to 400.
  • Cut peppers in half lengthwise, remove ribs and seeds.
  • Combine remaining ingredients except cheese and fill peppers.
  • Bake for 20 minutes.
  • Top with cheese as desired.
  • Return to oven to melt cheese.

Nutrition Facts : Calories 449.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 9, Sodium 354.7, Carbohydrate 90.5, Fiber 4.8, Sugar 6.5, Protein 11.1

4 -6 bell peppers (I use poblano)
1 1/2 cups beans (I use 1 can pinto)
1 1/2 cups diced tomatoes (I use 1 can with diced chiles)
2 cups rice (I use 1 pkg brown ready rice)
1/4 cup chopped cilantro or 1/4 cup parsley
1 teaspoon cumin
salt
pepper
1/2-1 cup shredded cheese (I use cheddar)

VEGETARIAN STUFFED BELL PEPPERS

Make and share this Vegetarian Stuffed Bell Peppers recipe from Food.com.

Provided by Miryam MS

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Vegetarian Stuffed Bell Peppers image

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.
  • Heat oil 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.

Nutrition Facts : Calories 406.3, Fat 24.4, SaturatedFat 3.4, Cholesterol 109.2, Sodium 736.1, Carbohydrate 35.6, Fiber 7, Sugar 9.4, Protein 15.3

1/2 cup brown rice
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons canola oil
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 light cheddar cheese

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



Vegetarian Stuffed Bell Peppers image

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

2 teaspoons olive oil
3 garlic cloves, minced
1/2 onion, minced
2 dried tomatoes, minced
1/2 bell pepper, minced
1/2 cup breadcrumbs (or rice, polenta, or other grain)
7 1/4 ounces half a can diced tomatoes, undrained
1/4 teaspoon black pepper
1/2 teaspoon mustard powder
2 bell peppers, stems removed, halved lengthwise
1/4 cup mozzarella cheese, grated
fresh parsley

SPICY STUFFED BELL PEPPERS

If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.

Provided by scancan

Categories     One Dish Meal

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 13



Spicy Stuffed Bell Peppers image

Steps:

  • Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
  • Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
  • Mix with remaining stuffing ingredients.
  • Preheat oven to 350.
  • Cut tops off of peppers and remove stem, core and seeds.
  • Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
  • Pour tomato sauce over peppers.
  • Sprinkle peppers with oil.
  • Bake uncovered about 1 hour or until very tender.

1 lb ground beef or 1 lb lamb
1/2 cup long-grain rice, rinsed and drained
1 medium onion, finely diced
1 medim garlic clove, crushed in garlic press
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste)
2 tablespoons fresh coriander or 2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
5 bell peppers
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomato soup
2 tablespoons oil

VEGETARIAN STUFFED BELL PEPPERS

This is a great vegetarian stuffed pepper with lots of protein! Found this in my collection of vegetarian recipes probably from the Moosewood cookbook! Serve with your favorite hot sauce

Provided by TishT

Categories     Tempeh

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14



Vegetarian Stuffed Bell Peppers image

Steps:

  • In a skillet, cook the onions and garlic in the oil until the start to get soft. Add the tempeh and saute, sitrring often until it's browned. Add the tomatoes, corn, and seasonings. Cook until heated through. Mix in the cooked beans and soy sauce. Taste and add salt and pepper if desired.
  • Cut the peppers in half lengthwise and remove the seeds. Leave the stem on if you can (they hold their shape better).
  • Fill each pepper half with the stuffing and place in an oiled pan with the 1/2" of tomato juice or water in the bottom. Bake tightly covered at 375º for around 30-40 minutes.
  • Serve on a bed of ricetopped with hot sauce. Garnish with sour cream or shredded cheese.

Nutrition Facts : Calories 737.5, Fat 34.6, SaturatedFat 11.1, Cholesterol 25.3, Sodium 607, Carbohydrate 87.3, Fiber 20.3, Sugar 17.2, Protein 31.4

4 tablespoons olive oil
2 cups onions, chopped
4 -5 garlic cloves, minced
8 ounces tempeh, cut into 1/2-inch cubes
3 tomatoes, chopped
2 cups corn
1 teaspoon ground cumin
2 teaspoons ground coriander
3 cups pinto beans, cooked and slightly mushed
2 tablespoons tamari
salt and pepper, to taste
6 red bell peppers (green work too)
1/4-1 cup tomato juice or 1/4-1 cup water
1 cup sour cream (grated cheddar works here too)

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



Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

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

1 tablespoon olive oil
2 teaspoons cumin
2 small purple onions, diced
2 garlic cloves, minced
1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
12 ounces frozen whole kernel corn
1 teaspoon coriander
2 teaspoons cayenne pepper (you can adjust this to your preference)
2 teaspoons salt
3/4 cup water
1 1/2 cups white rice, prepared
1 cup shredded mild cheddar cheese, divided
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
1/2 cup water

SPICY STUFFED BELL PEPPERS

Stuffed bell peppers with a little kick.

Provided by Logdog2

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

Time 1h40m

Yield 4

Number Of Ingredients 15



Spicy Stuffed Bell Peppers image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
  • Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
  • Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
  • Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g

¾ cup uncooked brown rice
1 ½ cups water
1 pound ground turkey
3 (8 ounce) cans tomato sauce
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
4 medium green bell peppers

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Fill a large baking dish with 1/2-inch of water. Place peppers cut-side down in the water and bake for 20 minutes. 3. Make filling. Cook onion and garlic in oil. Add corn, beans, …
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SPICY VEGETARIAN STUFFED PEPPERS RECIPE - FOOD NEWS
4 large green bell peppers, par boiled and seeded 1 pound Soyrizo, broken into bits and browned 2 cups cooked brown rice 1/2 cup onions, chopped, and browned 1/2 cup celery, …
From foodnewsnews.com


13 SIDE DISHES TO SERVE WITH STUFFED PEPPERS - THE SPRUCE EATS
Broccoli Salad. The Spruce / Diana Rattray. Cool and crunchy broccoli salad is a healthy, refreshing accompaniment for stuffed peppers. Raisins, sunflower seeds, thawed …
From thespruceeats.com


VEGGIE STUFFED PEPPERS RECIPE - BBC FOOD
Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start to blister. Remove from the oven and set aside. While the peppers are roasting, heat the oil in a ...
From bbc.co.uk


SPICY VEGAN STUFFED PEPPERS | VEGNEWS
Preheat the oven to 350 degrees. Slice off the tops of the peppers, reserve and set aside. Remove the seeds and membranes and discard. Plunge peppers into a pot of boiling …
From vegnews.com


GLUTEN FREE SPICY STUFFED BELL PEPPERS RECIPE - BLESS HER HEART Y'ALL
Brown the sausage in a large skillet until cooked thoroughly. Add the onions and diced bell pepper just before the sausage is fully cooked and allow to cook until the veggies start to …
From blessherheartyall.com


STUFFED PEPPER RECIPES | BBC GOOD FOOD
22 Recipes. Serve flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Try these stuffed …
From bbcgoodfood.com


VEGETARIAN STUFFED PEPPER CASSEROLE - HAPPY VEGGIE KITCHEN
Making an easy, nutritious dinner is easy with this vegetarian unstuffed pepper casserole recipe! Strips of bell pepper are cooked alongside the deliciously spiced tomato …
From happyveggiekitchen.com


SPICY TEMPEH STUFFED PEPPERS - DIETITIAN DEBBIE DISHES
Set aside. Heat up 1 tablespoon of the olive oil in a large skillet. Add the tempeh and stir fry until golden, about 7-9 minutes. Transfer to a bowl and set aside. To the same skillet, add the other …
From dietitiandebbie.com


VEGETARIAN STUFFED PEPPERS RECIPE (BROCCOLI CHEESE!)
Preheat the oven to 400 degrees F. Spray a 9 X 13-inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay …
From aspicyperspective.com


STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES
Easy Vegan Stuffed Bell Peppers Ahead of Thyme. whole grain brown rice, salt, bell peppers, small onions, crimini mushrooms and 7 more. Southwest Stuffed Bell Peppers & KitchenIQ …
From yummly.com


VEGETARIAN STUFFED PEPPERS - CULINARY HILL
Remove from water and place cut-side up to cool. Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and …
From culinaryhill.com


SPICY VEGETARIAN STUFFED BELL PEPPERS FOOD- WIKIFOODHUB
Steps: Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red …
From wikifoodhub.com


VEGETARIAN SPICY STUFFED PEPPERS (ROCOTO RELLENO) – MARISSA …
Heat the canola oil in a large frying pan. Add mushrooms, onions, chilis, and garlic. Cook on medium high until mushrooms and onions are slightly soft, about 5 minutes. Add the …
From marissamakesfood.com


VEGETARIAN STUFFED PEPPERS RECIPE - SIMPLYRECIPES.COM
In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and …
From simplyrecipes.com


VEGETARIAN STUFFED BELL PEPPERS - MARATHONS & MOTIVATION
Step 1: Prepare the Ingredients. Start off by preheating the oven to 400 degrees Fahrenheit. Prepare a 13×9 inch baking dish by spraying lightly with cooking spray or rubbing …
From marathonsandmotivation.com


STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES
The Best Stuffed Bell Peppers With Rice Vegetarian Recipes on Yummly | Vegetarian Stuffed Bell Peppers, Vegetarian Stuffed Bell Peppers, Vegetarian Stuffed Bell Peppers
From yummly.com


10 BEST VEGETARIAN SPINACH STUFFED PEPPERS RECIPES - YUMMLY
dried oregano, red kidney beans, cooked rice, bell peppers, ground cumin and 12 more Tex Mex Stuffed Peppers KenyaHarris chili powder, fresh corn, pepper, red onion, salt, orange bell …
From yummly.com


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