Stuffed Bell Peppers Vegetarian Recipes

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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

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

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

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

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g

EASY VEGAN STUFFED BELL PEPPERS



Easy Vegan Stuffed Bell Peppers image

This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.

Provided by karkar

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h20m

Yield 2

Number Of Ingredients 6

1 ½ cups water
½ cup barley
2 large bell peppers
1 cup reduced-fat vegetarian refried beans (such as Ortega®)
1 pinch ground black pepper
¼ cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste

Steps:

  • Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
  • Meanwhile, 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 bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
  • Remove barley from heat and keep covered for 5 to 10 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
  • Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g

VEGETARIAN TACO-STUFFED PEPPERS



Vegetarian Taco-Stuffed Peppers image

These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!

Provided by France C

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

Time 50m

Yield 3

Number Of Ingredients 13

1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
  • Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
  • Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
  • Stuff peppers with mixture and cover dish with foil.
  • Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS



Vegetarian Mexican Inspired Stuffed Peppers image

I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Provided by donnam

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
½ cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  • Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

This is a great vegetarian stuffed pepper with lots of protein! Found this in my collection of vegetarian recipes probably from the Moosewood cookbook! Serve with your favorite hot sauce

Provided by TishT

Categories     Tempeh

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 cups onions, chopped
4 -5 garlic cloves, minced
8 ounces tempeh, cut into 1/2-inch cubes
3 tomatoes, chopped
2 cups corn
1 teaspoon ground cumin
2 teaspoons ground coriander
3 cups pinto beans, cooked and slightly mushed
2 tablespoons tamari
salt and pepper, to taste
6 red bell peppers (green work too)
1/4-1 cup tomato juice or 1/4-1 cup water
1 cup sour cream (grated cheddar works here too)

Steps:

  • In a skillet, cook the onions and garlic in the oil until the start to get soft. Add the tempeh and saute, sitrring often until it's browned. Add the tomatoes, corn, and seasonings. Cook until heated through. Mix in the cooked beans and soy sauce. Taste and add salt and pepper if desired.
  • Cut the peppers in half lengthwise and remove the seeds. Leave the stem on if you can (they hold their shape better).
  • Fill each pepper half with the stuffing and place in an oiled pan with the 1/2" of tomato juice or water in the bottom. Bake tightly covered at 375º for around 30-40 minutes.
  • Serve on a bed of ricetopped with hot sauce. Garnish with sour cream or shredded cheese.

Nutrition Facts : Calories 737.5, Fat 34.6, SaturatedFat 11.1, Cholesterol 25.3, Sodium 607, Carbohydrate 87.3, Fiber 20.3, Sugar 17.2, Protein 31.4

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

Make and share this Vegetarian Stuffed Bell Peppers recipe from Food.com.

Provided by Miryam MS

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup brown rice
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons canola oil
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 teaspoon dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 teaspoon black pepper
1/2 cup light cheddar cheese

Steps:

  • Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
  • Drain if necessary.
  • Set aside. Cut peppers in half.
  • Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
  • Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
  • Heat oil in small skillet. Add onion, celery, and sunflower seeds.
  • Saute until onion is tender.
  • Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
  • Put about 1/3 cup hot water in bottom of dish.
  • (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

Nutrition Facts : Calories 406.3, Fat 24.4, SaturatedFat 3.4, Cholesterol 109.2, Sodium 736.1, Carbohydrate 35.6, Fiber 7, Sugar 9.4, Protein 15.3

VEGETARIAN STUFFED BELL PEPPERS



Vegetarian Stuffed Bell Peppers image

After buying too many peppers (they were on they sale rack for 4 for $0.40!), I needed something low-protein to do with them. I couldn't find anything here or in my recipe books, so I varied a Julia Child recipe for stuffed tomatoes, and made the flavor strong enough to compete with the pepper flavor (my husband doesn't like peppers). The result was the following. Even my husband liked it!

Provided by harper

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
3 garlic cloves, minced
1/2 onion, minced
2 dried tomatoes, minced
1/2 bell pepper, minced
1/2 cup breadcrumbs (or rice, polenta, or other grain)
7 1/4 ounces half a can diced tomatoes, undrained
1/4 teaspoon black pepper
1/2 teaspoon mustard powder
2 bell peppers, stems removed, halved lengthwise
1/4 cup mozzarella cheese, grated
fresh parsley

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
  • Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
  • Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
  • Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
  • Top with parsley if desired.
  • Note: I consider each half pepper to be two servings.

Nutrition Facts : Calories 68.2, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.8, Sodium 139.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.8, Protein 2.5

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