Pronto Vegetarian Peppers Recipes
PRONTO VEGETARIAN PEPPERS
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. -Renee Hollobaugh, Altoona, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high until tender, 3-4 minutes., Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high until rice is tender, 5-6 minutes. Stir in the beans, corn, onions and pepper flakes; spoon into peppers., Sprinkle with cheeses. Microwave, uncovered, until heated through, 3-4 minutes.
Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 556mg sodium, Carbohydrate 56g carbohydrate (16g sugars, Fiber 11g fiber), Protein 19g protein.
PRONTO VEGETARIAN PEPPERS
Steps:
- Place pappers in an ungreased shallow microwave-safe dish. Cover and microwave on h igh for 3-4 minutes or until tender. In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions, and pepper flakes; spoon into peppers. Sprinkle with cheeses. Microwave uncovered, for 3-4 minutes or until heated through
VEGETARIAN TACO-STUFFED PEPPERS
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
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
VEGETARIAN DECONSTRUCTED PEPPERS
I took the traditional stuffed peppers and deconstructed it and gave it a twist with taco seasoning and made it vegetarian by using Beyond Meat® substitute. If desired you can go completely vegan by swapping out the cheese and sour cream for dairy-free substitutes.
Provided by thedailygourmet
Categories Vegetarian Protein
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
- Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 43.8 g, Cholesterol 11.1 mg, Fat 15.1 g, Fiber 7.6 g, Protein 20.1 g, SaturatedFat 3.6 g, Sodium 1130.3 mg, Sugar 7.6 g
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