Spicy Stuffed Bell Peppers Vegetarianvegangluten Free Recipes

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

Steps:

• Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
• Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
• Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
• When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• Cover with foil and bake for 30 minutes.
• Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

SPICY STUFFED BELL PEPPERS

Steps:

• Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
• Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
• Mix with remaining stuffing ingredients.
• Preheat oven to 350.
• Cut tops off of peppers and remove stem, core and seeds.
• Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
• Pour tomato sauce over peppers.
• Sprinkle peppers with oil.
• Bake uncovered about 1 hour or until very tender.

SPICY VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
• Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
• Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
• Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
• Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
• Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

SPICY VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400.
• Cut peppers in half lengthwise, remove ribs and seeds.
• Combine remaining ingredients except cheese and fill peppers.
• Bake for 20 minutes.
• Top with cheese as desired.
• Return to oven to melt cheese.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

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.