Spicy Stuffed Bell Peppers Vegetarianvegangluten Free Recipes

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SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)



Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) image

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

Provided by Prose

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
1/2 cup brown rice
1/2 cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
1/2 cup corn, fresh or 1/2 cup corn, frozen
1/2 cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

Steps:

  • Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
  • Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
  • Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
  • When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

SPICY VEGETARIAN STUFFED PEPPERS



Spicy Vegetarian Stuffed Peppers image

I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!

Provided by linda

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
1 poblano chile pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (14 ounce) packages boil-in-bag rice
3 cups vegetable broth
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup corn
salt and ground black pepper to taste
4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
1 cup shredded Monterey Jack cheese, divided
2 tablespoons chopped fresh cilantro
2 tablespoons panko bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
  • Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
  • Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
  • Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
  • Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g

SPICY VEGETARIAN STUFFED BELL PEPPERS



Spicy Vegetarian Stuffed Bell Peppers image

I love this recipe because it is gorgeous and everything except the peppers is in the pantry. This can be assembled in the time it takes to preheat the oven. To make in advance, bake the stuffed peppers without the cheese. Add it when you reheat the peppers.

Provided by fionamaggie

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 bell peppers (I use poblano)
1 1/2 cups beans (I use 1 can pinto)
1 1/2 cups diced tomatoes (I use 1 can with diced chiles)
2 cups rice (I use 1 pkg brown ready rice)
1/4 cup chopped cilantro or 1/4 cup parsley
1 teaspoon cumin
salt
pepper
1/2-1 cup shredded cheese (I use cheddar)

Steps:

  • Preheat oven to 400.
  • Cut peppers in half lengthwise, remove ribs and seeds.
  • Combine remaining ingredients except cheese and fill peppers.
  • Bake for 20 minutes.
  • Top with cheese as desired.
  • Return to oven to melt cheese.

Nutrition Facts : Calories 449.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 9, Sodium 354.7, Carbohydrate 90.5, Fiber 4.8, Sugar 6.5, Protein 11.1

SPICY STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.

Provided by scancan

Categories     One Dish Meal

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb ground beef or 1 lb lamb
1/2 cup long-grain rice, rinsed and drained
1 medium onion, finely diced
1 medim garlic clove, crushed in garlic press
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste)
2 tablespoons fresh coriander or 2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
5 bell peppers
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomato soup
2 tablespoons oil

Steps:

  • Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
  • Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
  • Mix with remaining stuffing ingredients.
  • Preheat oven to 350.
  • Cut tops off of peppers and remove stem, core and seeds.
  • Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
  • Pour tomato sauce over peppers.
  • Sprinkle peppers with oil.
  • Bake uncovered about 1 hour or until very tender.

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS



Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!

Provided by Shannon Cooks

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 teaspoons cumin
2 small purple onions, diced
2 garlic cloves, minced
1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
12 ounces frozen whole kernel corn
1 teaspoon coriander
2 teaspoons cayenne pepper (you can adjust this to your preference)
2 teaspoons salt
3/4 cup water
1 1/2 cups white rice, prepared
1 cup shredded mild cheddar cheese, divided
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
1/2 cup water

Steps:

  • Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
  • Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
  • Cover with foil and bake for 30 minutes.
  • Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5

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