Vegetarian Stuffed Green Peppers Recipes

VEGETARIAN STUFFED PEPPERS

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.

VEGETARIAN STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
• Bake in preheated oven until peppers soften, about 45 minutes.
• Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

BOCA CRUMBLES VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Sauté onions and garlic in oil until soft.
• Meanwhile, cut peppers lengthwise and clean out seeds & membrane.
• Add undrained tomatoes, boca crumbles and rice to softened onion mixture. Simmer until well combined. Add ketchup and mustard **NOTE** Add more or less depending on how thick/thin sauce is. It should be just thick enough to remain in peppers. Play with it and add it to taste!
• Put pepper shells in a 13x9 and spoon mixture into peppers and cook covered with foil for 1 to 1 1/2 hours at 350°F or until peppers are soft.

VEGETARIAN STUFFED GREEN PEPPERS

Steps:

• Heat oven to 400°F.
• Bring 1 cup water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, melt butter in large skillet on medium heat. Add mushrooms and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
• Add rice, and 1 cup each pasta sauce and mozzarella to cooked vegetables in skillet; mix lightly.
• Combine remaining water and pasta sauce in 13x9-inch baking dish sprayed with cooking spray. Cut peppers lengthwise in half; remove and discard membranes and seeds. Place pepper halves, cut sides up, in baking dish. Fill with rice mixture; cover.
• Bake 25 to 30 min. or until rice mixture is heated through. Top with remaining mozzarella; sprinkle with Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Spoon sauce from bottom of dish over peppers; sprinkle with basil.

HEALTHY VEGETARIAN STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine the meat crumbles, rice, onion, tomato sauce, Parmesan cheese and seasonings. Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted.