Vegetarian Stuffed Green Peppers Recipes

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.

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 400 degrees F (200 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
• Bake in preheated oven until peppers soften, about 45 minutes.
• Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
• Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
• In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
• Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

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.

Steps:

• Heat oven to 400°F.
• Bring 1 cup water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, melt butter in large skillet on medium heat. Add mushrooms and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
• Add rice, and 1 cup each pasta sauce and mozzarella to cooked vegetables in skillet; mix lightly.
• Combine remaining water and pasta sauce in 13x9-inch baking dish sprayed with cooking spray. Cut peppers lengthwise in half; remove and discard membranes and seeds. Place pepper halves, cut sides up, in baking dish. Fill with rice mixture; cover.
• Bake 25 to 30 min. or until rice mixture is heated through. Top with remaining mozzarella; sprinkle with Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Spoon sauce from bottom of dish over peppers; sprinkle with basil.

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.