Vegetarian Stuffed Peppers Recipes

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VEGETARIAN STUFFED PEPPERS



Vegetarian Stuffed Peppers image

This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.

Provided by DWYATT

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

Time 1h20m

Yield 6

Number Of Ingredients 12

1 ½ cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 ½ cups extra firm tofu
½ cup sweetened dried cranberries
¼ cup chopped pecans
½ cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
  • Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
  • In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
  • Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 59.6 g, Cholesterol 5.9 mg, Fat 10.2 g, Fiber 7.5 g, Protein 14.9 g, SaturatedFat 2 g, Sodium 1054.7 mg, Sugar 20.3 g

VEGETARIAN STUFFED PEPPERS



Vegetarian Stuffed Peppers image

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

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

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

GRILLED VEGETARIAN STUFFED PEPPERS



Grilled Vegetarian Stuffed Peppers image

If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 11

4 assorted bell peppers (2 pounds total), halved and seeded
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, halved and thinly sliced (1 cup)
Kosher salt and freshly ground pepper
1 large tomato (8 ounces), cored and chopped (1 1/3 cups)
1/3 cup golden raisins
1 cup plain couscous
1 cup chopped fresh mint or parsley, or a combination
1 cup crumbled feta (from a 4-ounce block)
1 large egg, lightly beaten
Mixed greens, for serving

Steps:

  • Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
  • Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

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

1 1/2 cups uncooked rice
3 cups vegetable stock
3 bell peppers
2 tablespoons oil
1/2 onion
1 stick celery
1 carrot
1 zucchini
12 ounces chopped tomatoes
4 cups pasta sauce
1/4 cup ketchup
2 garlic cloves
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dried bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon pesto sauce
2 cups asiago cheese

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

HEALTHY VEGETARIAN STUFFED PEPPERS



Healthy Vegetarian Stuffed Peppers image

No one will even miss the meat in this hearty, cheesy vegetarian meal. Brown rice helps make the tender peppers surprisingly filling, and the seasonings add lots of flavor. It makes especially nice weeknight family fare! -Lisa DeMarsh, Mt. Solon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 3 servings.

Number Of Ingredients 13

3 large green peppers
2 cups frozen vegetarian meat crumbles
1 cup cooked brown rice
1 small onion, finely chopped
1 can (8 ounces) no-salt-added tomato sauce
1/3 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 364 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 605mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges

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