Impossible Stuffed Peppers Recipes

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THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  • Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  • Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

STUFFED PEPPERS



Stuffed Peppers image

Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

Provided by BDEGER

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

Time 1h20m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. 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 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

IMPOSSIBLE™ STUFFED PEPPERS



Impossible™ Stuffed Peppers image

These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.

Provided by CookingWithShelia

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

Time 45m

Yield 6

Number Of Ingredients 15

2 cups water
1 cup uncooked white rice
3 tablespoons olive oil, divided
1 medium yellow onion, chopped, divided
1 medium poblano pepper, chopped, divided
4 cloves garlic, chopped, divided
2 medium tomatoes, cut into chunks, divided
1 (15 ounce) can black beans, rinsed
1 teaspoon ground cumin
1 pinch ground chipotle seasoning
salt to taste
1 (12 ounce) package Impossible Burger
2 teaspoons adobo all-purpose seasoning
2 cups fresh spinach
6 large bell peppers

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes.
  • Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; saute for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes.
  • Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.
  • Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.
  • Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 52.4 g, Fat 10.9 g, Fiber 10.7 g, Protein 9.1 g, SaturatedFat 1.2 g, Sodium 541.2 mg, Sugar 6 g

STUFFED PEPPERS



Stuffed Peppers image

Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

6 green bell peppers, tops removed and seeded
4 tablespoons grapeseed oil
1 white onion, diced
1 cup sliced mushrooms
2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 (14-ounce can) tomatoes, drained
1 cup diced red and green peppers
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup fresh arugula or spinach
2 teaspoons freshly chopped tarragon leaves
1/2 cup grated Parmesan, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
  • In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
  • Remove from the oven and serve.

STUFFED PEPPERS



Stuffed Peppers image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 25

2 cups canned whole San Marzano tomatoes (with liquid from the can)
1/4 cup diced yellow onion
4 cloves garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons grapeseed oil
1 cup canned diced San Marzano tomatoes
2 tablespoons kosher salt, plus more for seasoning
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil
2 tablespoons grapeseed oil
1 pound sweet Italian sausage, casings removed
1 cup canned diced San Marzano tomatoes
1 cup shredded Parmesan
2 tablespoons chopped fresh basil
Fresh ground black pepper
6 red or yellow bell peppers
Shredded mozzarella, for sprinkling
4 tablespoons plus 2 teaspoons kosher salt
2 pounds broccoli rabe
1/4 cup grapeseed oil
1 teaspoons fresh ground black pepper

Steps:

  • For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth.
  • Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute. Add the diced tomatoes and saute until heated through, 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and remove from the heat.
  • For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot. Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes.
  • Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil. Mix to coat and refrigerate until cold.
  • Heat a saute pan over medium heat and add the grapeseed oil and sausage. Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes. Remove from the pan, spread on a cookie sheet and refrigerate until cold.
  • Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil. Season with salt and black pepper.
  • Cut the top off each bell pepper and remove the seeds and ribs from the inside. Trim the bottom of each pepper so it will sit upright on the plate.
  • Stuff the peppers with the sausage mixture and top with the mozzarella. Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes. Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more. Remove from the oven and allow the peppers to sit for 5 minutes.
  • For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil. Prepare an ice bath for shocking the broccoli rabe.
  • Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes. Strain the broccoli rabe from the water and shock in the ice bath. Bring the water to back up to a boil and repeat with the rest of the broccoli rabe.
  • Remove the broccoli rabe from the ice bath and pat dry with a towel.
  • For plating: Reheat the tomato sauce to a simmer over medium heat.
  • Heat a saute pan over high heat until it begins to smoke. Add the grapeseed oil and then add the blanched broccoli rabe. Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt.
  • Pool about 4 ounces of the tomato sauce on 6 plates. Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top. Place the stuffed pepper on top of the broccoli rabe and serve immediately.

VEGETARIAN TACO-STUFFED PEPPERS



Vegetarian Taco-Stuffed Peppers image

These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!

Provided by France C

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

Time 50m

Yield 3

Number Of Ingredients 13

1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
  • Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
  • Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
  • Stuff peppers with mixture and cover dish with foil.
  • Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g

IMPOSSIBLE™ STUFFED ZUCCHINI



Impossible™ Stuffed Zucchini image

Impossible™ burger mixed with fresh Italian flavors and stuffed into hollowed-out zucchini. Serve with rice, roasted potatoes, or my favorite--pasta with garlic, olive oil, and crushed red pepper!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 55m

Yield 5

Number Of Ingredients 12

5 medium zucchini
1 (12 ounce) package Impossible Burger
⅔ cup Italian-seasoned bread crumbs
⅓ cup diced fresh tomato
⅓ cup minced Pecorino-Romano cheese
1 large egg
2 large cloves garlic, crushed
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
  • Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
  • Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
  • Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 23 g, Cholesterol 48.7 mg, Fat 9.1 g, Fiber 4.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 932.2 mg, Sugar 4.5 g

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From thekitchn.com


STUFFED PEPPER RECIPES | BBC GOOD FOOD
Stuffed pepper recipes. 29 Recipes. Magazine subscription – your first 5 issues for only £5! 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 pepper dishes, then check out our main collection of quick vegetarian recipes and ...
From bbcgoodfood.com


IMPOSSIBLE™ STUFFED BELL PEPPERS | IMPOSSIBLE FOODS | RECIPE
Oct 11, 2021 - Cook these delicious Impossible™ Stuffed Bell Peppers by Chef Mimi – simple but loaded with flavor! Oct 11, 2021 - Cook these delicious Impossible™ Stuffed Bell Peppers by Chef Mimi – simple but loaded with flavor! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


16 HEALTHY STUFFED PEPPERS RECIPES THAT ARE PERFECT FOR WEIGHT LOSS
2022-04-01 Cheesy Quinoa and Turkey Sloppy Joe Stuffed Bell Peppers. Courtesy Ambitious Kitchen. Make Sloppy Joes healthier by making them with ground turkey with heart-healthy quinoa. Then skip the buns and stuff the mixture into pepper cups instead for a hit of vitamin C and fewer carbs. Get the recipe from Ambitious Kitchen. 6.
From eatthis.com


IMPOSSIBLE™ STUFFED BELL PEPPERS RECIPE | RECIPE IN 2021 | STUFFED ...
Feb 20, 2021 - Cook these delicious Impossible™ Stuffed Bell Peppers by Chef Mimi – simple but loaded with flavor!
From pinterest.com


IMPOSSIBLE™ STUFFED PEPPERS
2020-12-14 Easy Baking Powder Drop Biscuits on December 29, 2020 Quick Bread Recipes
From six6recipes.blogspot.com


STUFFED PEPPERS – ROBERT IRVINE
6) Season with paprika, smoked paprika, and salt and pepper. 7) Add rice to the meat mixture and stir together until fully incorporated. 8) Using a spoon, fill peppers and, bake in a 375-degree oven for approximately 20 minutes. 9) Pull peppers from the oven and top with cheddar cheese. Place back into the oven and cook for another 20 minutes.
From chefirvine.com


BEST EVER EASY STUFFED PEPPERS (FIVE INGREDIENTS)
2020-06-16 Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese. Bake for 5 minutes or until cheese is melted.
From lecremedelacrumb.com


BEYOND SAUSAGE STUFFED PEPPERS| BEYOND MEAT
1 package Beyond Sausage® Brat Original or Beyond Sausage® Hot Italian ( 4 total) 3 cups cooked quinoa. 1 ( 4 -ounce) can green chilis. 1 cup corn kernels. ½ cup canned black beans, drained and rinsed. ½ cup petite diced tomatoes. ½ cup plant-based shredded pepper jack cheese. 3 tablespoons chopped fresh cilantro leaves.
From beyondmeat.com


BEST CLASSIC STUFFED PEPPERS RECIPE - DELISH
2022-06-03 Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes. Place peppers cut side-up in a 9"-x …
From delish.com


BEST STUFFED PEPPERS {PLUS: MAKE-AHEAD DIRECTIONS} – …
2022-07-07 Stir in the spinach. Add the tomatoes. Stir in your cooked grain of choice and part of the cheeses. Pile the filling into the peppers, top with more cheese, and add water to the bottom of the baking dish. Bake the stuffed peppers in the oven at 375 degrees F until tender, and the cheese is melted. Add desired toppings.
From wellplated.com


SIMPLY STUFFED PEPPERS FOR EASY MEAL PREP - FEEDING THE FRASERS
2020-04-26 Add the small dices of mushrooms, chipotles in adobo and sauce, strained tomatoes and green chillies. Cook down for an additional 5 minutes. Add the green onions, stir and turn off the heat. Remove the peppers from the oven. Evenly distribute the filling into each pepper. Cook for 20 minutes. Remove the peppers from the oven and top with cheese.
From feedingthefrasers.com


STUFFED PEPPER CASSEROLE | SIMPLIFIED ONE POT & NO PRE-COOKING!
2021-10-07 Preheat oven to 400°F. In an ungreased 9x13" baking pan, combine broth, tomatoes with their juice, uncooked quinoa, dried basil, oregano, garlic powder, and salt. Stir until thoroughly combined. Top each pepper section with a thin layer of the sausage, pressing a bit of sausage all along each piece of pepper.
From twohealthykitchens.com


INCREDIBLE VEGAN STUFFED PEPPERS - THE CHEEKY CHICKPEA
2021-04-23 Preheat oven to 325° For tomato sauce: mix sauce ingredients in the baking dish. Set aside. For ‘meat’ filling: Fry onions and cabbage in a skillet over medium heat with the oil and a pinch of salt and pepper for 7 minutes or so until browning and softening. Stir in garlic and cook for a minute.
From thecheekychickpea.com


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