Healthier Stuffed Peppers Recipes

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
• Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
• To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
• Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
• Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

HEALTHIER STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

HEALTHY STUFFED PEPPERS

Steps:

• Slice off tops of peppers about 1/2 inch down from stems, reserving tops for another use if desired. Remove and discard seeds and cores. If any won't stand upright, shave a little off bottom, making sure not to cut into cavity; set aside.
• Preheat oven to 350 degrees. Cut leek into quarters lengthwise; slice 1/4 inch thick Place in a bowl of cold water; soak 5 to 10 minutes to remove dirt and sand. Lift leek slices out of water; discard sandy water. Drain in colander; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add leek and garlic. Cook, stirring occasionally, until they begin to often, about 5 minutes. Add carrot and poblano pepper; cook until just soft, about 5 minutes. Add mushrooms; cook until vegetables are just tender, about 4 minutes.
• Stir in rice; cook mixture, tossing to coat, for 1 minute. Stir in stock, the water, salt, pepper, cumin, turmeric, and paprika. Bring to a boil, and reduce to a simmer; cook, uncovered, until the rice is just tender and most of the liquid has evaporated, 15 to 20 minutes. Stir in the corn, black beans, and 1/2 cup grated cheese. Divide the mixture among the bell-pepper shells, mounding it. Peppers can be made a day ahead up to this point.
• Place peppers in a glass baking dish, and fill with 1/4 inch water. Bake until peppers are tender and filling is hot, about 1 hour. Sprinkle with remaining 1/4 cup cheese, and cook until cheese is melted, about 1 minute more.