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
VEGGIE DELIGHT STUFFED PEPPERS
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
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)
Provided by á-4084
Number Of Ingredients 9
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.
BOCA CRUMBLES VEGETARIAN STUFFED BELL PEPPERS
These are an easy throw together comfort food for me. You can add shredded cheddar to the top if you want It is a low-fat. delicious dinner and could easily please a "meat eater"!
Provided by Kiwiwife
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185.3, Fat 6.4, SaturatedFat 0.5, Sodium 1721.4, Carbohydrate 25.9, Fiber 7.3, Sugar 7.5, Protein 10.1
VEGETARIAN STUFFED PEPPERS
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
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
VEGETABLE-STUFFED PEPPERS
I like to mix things up and make meatless main dishes for a change of pace. This one has become a monthly mainstay for my family. Fill green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. -Sandra Allen, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 8h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours., Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
Nutrition Facts : Calories 342 calories, Fat 11g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 550mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 17g protein.
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