VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
SMOKY SPICED VEGGIE RICE
Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour
Provided by Liberty Mendez
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 20
Steps:
- Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
- Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
- Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
- Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
Nutrition Facts : Calories 447 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
STUFFED BELL PEPPERS WITH RICE AND VEGGIES
An healthy meal with veggies. You can use brown rice if you prefer. You can add tomato sauce to combine rice and veggies. From the issue of September 2006, Coup de Pouce.
Provided by Boomette
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
- In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
- Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.
Nutrition Facts : Calories 458.9, Fat 12, SaturatedFat 5.6, Cholesterol 29.2, Sodium 535.7, Carbohydrate 70, Fiber 7.5, Sugar 9.4, Protein 20.2
SPICY WILD RICE STUFFING
Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.
Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 4 g, Protein 7 g, SaturatedFat 1 g
SPICED RICE
Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.
Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
VEGAN STUFFED PEPPERS WITH RICE
Easy stuffed peppers with black beans, corn, and Spanish rice. They taste absolutely fantastic with mashed avocado and a hint of lemon juice!
Provided by Emily
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
- Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.
- Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.
- Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.
Nutrition Facts : Calories 295 calories, Carbohydrate 51.8 g, Fat 2.6 g, Fiber 12 g, Protein 19.2 g, SaturatedFat 0.4 g, Sodium 1116.1 mg, Sugar 12.2 g
SPICED RICE STUFFED VEGGIES
Posted on a request, have not tried, but, it says here:"Unite summer harvest veggies with the gloriously fragrant spices and herbs of the eastern Mediterranean. For a simple meze table, or meal of small dishes, serve them with plump olives, piquant cheese and crusty bread. Or offer them as side dishes with grilled or roasted meat, poultry or fish." Mmmmmmmmmm, sounds great!!!from Canadian Living mag.
Provided by Derf2440
Categories Rice
Time 1h57m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a saucepan, heat 2 tablespoons of the oil over medium high heat, saute pine nuts until slightly darkened,about 2 minutes.
- Add chopped onion and garlic, cook, stirring occasionally, until onion begins to soften, about 2 minutes.
- Add rice, currants, 1 1/4 teaspoon of the salt, sugar, cinnamon, alspice and pepper, stir well.
- Add 2 cups boiling water, reduce heat, cover and simmer until liquid is absorbed but rice is still slightly firm, about 18 minutes.
- Scrape into bowl, let cool.
- Pressing lightly, roll eggplants over work surface to loosen flesh.
- Cut off 1/8 inch thick slice lenghwise from each.
- With spoon, scoop out flesh, leaving about 1/4 inch thick walls, set shells aside.
- Chop flesh and slices.
- Core and chop 1 of the tomatoes.
- In skillit, heat 1 tablespoon of the remaining oil over medium high heat, saute chopped eggplant and tomato and remaining salt until eggplant is softened, about 5 minutes, let cool.
- Add to rice mixture along with green onions, parsley, dill and mint, toss with fork.
- Cut 1/2 inch off tops of mini sweet peppers and remaining tomatoes, with spoon, remove seeds and ribs.
- Fill eggplants, peppers and tomatoes with rice mixture, place in roasting pan just large enough to hold veggies snugly.
- Drizzle with remaining oil, 1/2 cup water and lemon juice.
- Cover with lightly greased foil.
- Bake in 400f degree oven for 1 hour.
- Uncover and bake until veggies are very tender, 15 to 20 minutes.
- Serve warm or at room temperature with pan juices spooned over top.
- Variation: Brown 8 oz lean ground lamb or beef in skillet before cooking eggplant, drain off fat.
- Add to filling.
Nutrition Facts : Calories 439.3, Fat 25, SaturatedFat 5.2, Cholesterol 20.9, Sodium 468.2, Carbohydrate 47.1, Fiber 12.6, Sugar 13.8, Protein 11.5
More about "spiced rice stuffed veggies recipes"
ONE-POT SPICY VEGETABLE RICE - A VIRTUAL VEGAN
From avirtualvegan.com
4.7/5 (49)Calories 357 per servingCategory Entree, Main Course
- Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
10 BEST VEGETARIAN STUFFED PEPPERS WITH RICE RECIPES
From yummly.com
STUFFED BELL PEPPERS WITH RICE - FREE EASY AND TASTY RECIPES
From recipesformen.com
15+ VEGETARIAN STUFFED VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
50 VEGAN RICE RECIPES YOU WILL ENJOY DAY AFTER DAY | VEGBYTE
From vegbyte.com
NANDO'S SPICY RICE - PINCH OF NOM
From pinchofnom.com
MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH
From themediterraneandish.com
VEGGIE STUFFED RICE PATTIES RECIPE - FAITH FILLED FOOD FOR MOMS
From faithfilledfoodformoms.com
BAKED TOMATOES STUFFED WITH RICE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
RECIPES, TRAVELS AND MORE: SPICY RICE STUFFED EGGPLANTS
From bosies.recipestravelsandmore.com
MEAL KIT DELIVERY MENU | GOODFOOD
From makegoodfood.ca
UNSTUFFED WINTER SQUASH WITH SPICED RICE AND LENTILS
From infinebalance.com
STUFFED ONIONS WITH VEGETABLE SPICED RICE| SWEET PILLAR FOOD
From sweetpillarfood.com
CAULIFLOWER RICE STUFFED PEPPERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPICED RICE STUFFED BELL PEPPERS | JUSTINGREDIENTS BLOG
From blog.justingredients.co.uk
VEGAN STUFFED PEPPERS WITH SPICED RICE - THINLYSPREAD.CO.UK
From thinlyspread.co.uk
VEGGIE-STUFFED FRIED RICE - THE PIONEER WOMAN
From thepioneerwoman.com
STUFFED PEPPERS WITH SPICED RICE, PANEER AND ZUCCHINI
From surreyfarms.net
SPICY SPANISH RICE STUFFED PEPPERS - CREATE THE MOST AMAZING …
From recipeshappy.com
ITALIAN BAKED STUFFED TOMATOES WITH RICE
From anitalianinmykitchen.com
STUFFED BELL PEPPERS WITH RICE VEGETARIAN RECIPES - YUMMLY
From yummly.com
VEGETARIAN RECIPES WITH RICE | BBC GOOD FOOD
From bbcgoodfood.com
KEBAB WITH SPICED RICE - I LOVE ARABIC FOOD
From ilovearabicfood.com
PEPPERS STUFFED WITH SPICY RICE – MEATLESS BUT CERTAINLY NOT …
From my-easy-cooking.com
STUFFED PEPPERS WITH RICE - THE SEASONED MOM
From theseasonedmom.com
ROASTED ACORN SQUASH STUFFED WITH VEGETABLE BIRYANI (INDIAN …
From pinterest.com
VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS RECIPE
From thespruceeats.com
STUFFED VEGETABLE RECIPES | THRIFTYFUN
From thrifty-fun-site.netlify.app
VEGETARIAN STUFFED PEPPERS RECIPE (BROCCOLI CHEESE!)
From aspicyperspective.com
BAKED YAMS STUFFED WITH ROASTED SPICED VEGGIES
From pinterest.com
SPICED RICE STUFFED VEGGIES - CHAMPSDIET.COM
From champsdiet.com
BAKED YAMS STUFFED WITH ROASTED SPICED VEGGIES | RECIPE | SPICED ...
From pinterest.ca
SPICY MOROCCAN RICE RECIPE WITH TOMATOES AND PEPPERS
From thespruceeats.com
BAKED YAMS STUFFED WITH ROASTED SPICED VEGGIES | RECIPE | SPICED ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #main-dish #side-dishes #beef #rice #vegetables #oven #european #potluck #dinner-party #holiday-event #summer #dietary #spicy #seasonal #meat #pasta-rice-and-grains #taste-mood #to-go #equipment #4-hours-or-less
You'll also love