Bell Pepper Recipes Vegetarian

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VEGETARIAN STUFFED PEPPERS



Vegetarian Stuffed Peppers image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

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

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

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

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

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

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

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

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