Spicy Stuffed Bell Peppers Vegetarianvegangluten Free Recipes

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



Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) image

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

Provided by Prose

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
1/2 cup brown rice
1/2 cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
1/2 cup corn, fresh or 1/2 cup corn, frozen
1/2 cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

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 STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.

Provided by scancan

Categories     One Dish Meal

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb ground beef or 1 lb lamb
1/2 cup long-grain rice, rinsed and drained
1 medium onion, finely diced
1 medim garlic clove, crushed in garlic press
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste)
2 tablespoons fresh coriander or 2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
5 bell peppers
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomato soup
2 tablespoons oil

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 STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

Stuffed bell peppers with a little kick.

Provided by Logdog2

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

Time 1h40m

Yield 4

Number Of Ingredients 15

¾ cup uncooked brown rice
1 ½ cups water
1 pound ground turkey
3 (8 ounce) cans tomato sauce
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
4 medium green bell peppers

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
  • Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
  • Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
  • Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g

SPICY STUFFED PEPPERS



Spicy Stuffed Peppers image

This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 green peppers, tops and seeds removed
1 pound lean ground beef
1 cup finely chopped onion
1/2 cup cooked rice
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1 jar (8 ounces) picante sauce

Steps:

  • Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Nutrition Facts :

SPICY VEGETARIAN STUFFED PEPPERS



Spicy Vegetarian Stuffed Peppers image

I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!

Provided by linda

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
1 poblano chile pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (14 ounce) packages boil-in-bag rice
3 cups vegetable broth
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup corn
salt and ground black pepper to taste
4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
1 cup shredded Monterey Jack cheese, divided
2 tablespoons chopped fresh cilantro
2 tablespoons panko bread crumbs

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.

Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g

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