Veggie Delight Stuffed Peppers Recipe 475

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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

VEGGIE DELIGHT STUFFED PEPPERS



Veggie Delight Stuffed Peppers image

Delight your palate with these colorful vegetable stuffed peppers! They are filled with broccoli, corn, green onions and brown rice for a meatless meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 4

Number Of Ingredients 9

4 medium red bell peppers
1 cup frozen broccoli florets, thawed, drained and coarsely chopped
2/3 cup cooked brown rice
1/2 cup frozen corn
1/2 cup sliced green onions
1/2 cup Progresso™ Italian style bread crumbs
1 can Progresso™ Light chicken corn chowder
1/2 teaspoon seasoned salt
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)

Steps:

  • Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
  • In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
  • Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g

VEGGIE DELIGHT STUFFED PEPPERS RECIPE - (4.7/5)



Veggie Delight Stuffed Peppers Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 9

4 medium red bell peppers
1 cup Green Giant® frozen broccoli florets, thawed, drained and coarsely chopped
2/3 cup cooked brown rice
1/2 cup Green Giant® Niblets® frozen corn
1/2 cup sliced green onions
1/2 cup Progresso® Italian style bread crumbs
1 can Progresso® Light chicken corn chowder
1/2 teaspoon seasoned salt
1/4 cup shredded reduced-fat Cheddar cheese, about 1 ounce

Steps:

  • Heat oven to 400°F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish. In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil. Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.

ELLEN'S VEGAN STUFFED PEPPERS



Ellen's Vegan Stuffed Peppers image

Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.

Provided by Ellen

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

Time 1h4m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup kasha (toasted buckwheat groats)
1 ¼ cups vegetable broth
2 tomatoes, chopped
¼ cup chopped fresh parsley
½ teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
4 large green bell peppers

Steps:

  • Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove tops and seeds from peppers. 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 peppers, cover, and steam until tender, about 5 minutes.
  • Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g

STUFFED PEPPERS



Stuffed Peppers image

Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Stuffed Bell Peppers

Time 1h30m

Yield 6

Number Of Ingredients 11

1 cup cold water
½ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
6 medium green bell peppers
16 ounces tomato sauce, divided
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
  • Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
  • Arrange peppers in a baking dish with the hollowed sides facing upward.
  • Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
  • Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g

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