EASY VEGAN STUFFED BELL PEPPERS
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Provided by karkar
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
- Remove barley from heat and keep covered for 5 to 10 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
- Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g
VEGAN STUFFED PEPPERS
These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
- Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
- In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
- Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
- Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, Sodium 109 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN STUFFED BELL PEPPERS
I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!
Provided by Mortadella1985
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 1.start by cooking the rice with the vegetable stock, and set that aside.
- 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
- 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
- 3.Sautee the veggies till there at a soft stage.
- 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
- 5.Turn heat up to medium and mix everything together really well.
- 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
- 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
- 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
- 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
- Bake for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2
VEGAN STUFFED BELL PEPPERS
For an easy vegan comfort food dinner make my Vegan Stuffed Bell Peppers filled with rice, chickpea mushroom spaghetti sauce and topped with crispy breadcrumbs and melty vegan cheese. Gluten-free option.
Provided by Vegan Richa
Categories dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F (206 c)
- Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.
- Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.
- Bake for aprox 20 mins, or until almost tender
- While baking, cook rice if you haven't already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)
- While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.
- Make the sauce: Preheat olive oil in a fairly large deep skillet pan on medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.
- Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.
- Now add your sauce, chickpeas, brown sugar, seasonings. Mix well
- Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.
- Remove peppers from oven set aside to cool. Mix rice into your 'spaghetti sauce' with half of the cheese, let rest.
- When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping
- Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.
- Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!
Nutrition Facts : Calories 466 kcal, Carbohydrate 72 g, Protein 14 g, Fat 15 g, SaturatedFat 3 g, Sodium 780 mg, Fiber 11 g, Sugar 19 g, ServingSize 1 serving
VEGAN VEGETABLE STUFFED BELL PEPPERS
I wanted to make stuffed peppers and a lot of recipes I saw mainly involved rice, but I wanted something lower in those "bad carbs". My recipe is packed with veggies and tasty goodness. Warning: This makes a lot! I needed a recipe to feed me and a couple other people for a few days. This could be great if you're serving a lot of people!
Provided by tendollarwine
Categories Peppers
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a pan over medium heat. Add the crumbles and sautee until defrosted. Add the garlic and onins and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely.
- In a small sauce pan, make the rice.
- Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.
- Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
- Preheat the oven to 350°F.
- When the rice is done, mix it with the vegetables. By now, they should be tender and simmering.
- Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
- Cover and bake for 30 minutes or until the peppers have cooked thru. Goes great with my Pull-Apart Garlic Bread recipe and side salad.
Nutrition Facts : Calories 113, Fat 3.1, SaturatedFat 0.4, Sodium 195.8, Carbohydrate 19.9, Fiber 4.1, Sugar 6, Protein 3.5
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