Stuffed Green Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GWILYN

"When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination."

Ingredients

• 1 cup uncooked white rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 tablespoon chili powder

• 4 green bell peppers
• 16 slices Swiss cheese
• 1 (15 ounce) can tomato sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. Bake in preheated oven until peppers soften, about 45 minutes.
5. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

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13.44

Meatless Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melanie Zwoelfer

"This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers."

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped, divided
• 4 tablespoons uncooked white rice
• 1 cup vegetable broth
• 1 pound firm tofu, crumbled
• 1/4 cup chopped fresh parsley
• 1 cup chopped fresh mushrooms
• 2 eggs

• 1/4 cup dry bread crumbs
• 1 cup finely chopped walnuts
• 1 tablespoon vegetarian Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 6 green bell peppers
• 1 (8 ounce) can crushed tomatoes
• 1/4 cup wine
• 1 tablespoon tomato paste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
6. Bake in preheated oven for 1 hour.

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13.07

Nick's Feta and Artichoke Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nick

"Red bell peppers stuffed with a mixture of rice, spices, artichoke hearts, and feta cheese. A flavorful way to make stuffed peppers that my wife adores."

Ingredients

• 1/2 cup brown rice
• 1 cup water
• 1 tablespoon olive oil
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped

• 1 large tomato, diced
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• 4 large red bell peppers, tops and seeds removed
• 8 teaspoons crumbled feta cheese, divided

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
3. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
4. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish.
5. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.

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12.43

Stuffed Peppers with Quinoa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:crayn

"We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian."

Ingredients

• 3 red bell peppers, sliced lengthwise
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 (16 ounce) can diced tomatoes, drained and juice reserved
• 1 cup chicken broth
• 3/4 cup quinoa
• 1/2 carrot, grated
• 1 (14 ounce) can black beans, rinsed and drained
• 1 (6 ounce) package fresh spinach, or more to taste
• 1/2 cup shredded Mexican cheese blend

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
2. Roast peppers in the preheated oven until tender, about 30 minutes.
3. Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
4. Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
5. Bake in the oven until cheese is melted, about 15 minutes.

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22.41

Quinoa Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Amanda

"This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!"

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced

• 1 small eggplant, diced
• 1 tomato, diced
• 1 cup tomato sauce
• salt and ground black pepper to taste
• 6 bell peppers, tops cut off and seeded
• 1 cup shredded mozzarella cheese, or more to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
2. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
4. Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
5. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

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21.40

Stuffed Peppers Italian Style - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DJCARR

"Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta."

Ingredients

• 4 green bell peppers, halved and seeded
• 1 (1 pound) loaf stale Italian bread, crumbled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (2 ounce) can anchovy fillets, chopped

• 8 pitted green olives, chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 (15 ounce) can tomato sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
2. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
3. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

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19.01

Bela's Stuffed Red Bell Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Red bell peppers are stuffed with a mixture of rice, chard, and black-eyed peas."

Ingredients

• 1 cup uncooked brown rice
• 2 1/4 cups water
• 4 red bell peppers, tops and seeds removed
• 1 teaspoon olive oil
• 1/4 onion, chopped

• 2 cloves garlic, chopped
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 large Swiss chard leaves, chopped
• salt and black pepper to taste

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes.
4. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.

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11.17

Millet-Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSANK29

"Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!"

Ingredients

• 1 cup millet
• 4 cups water
• 4 cubes vegetable bouillon

• 5 medium bell peppers
• 3 medium tomatoes, chopped
• 1 (15 ounce) can black beans, drained

Directions

1. Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

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20.14

Tofu and Rice Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:N1COLE

"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."

Ingredients

• 1 cup uncooked brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 (12 ounce) package extra-firm tofu, drained and diced
• 1 3/4 cups marinara sauce, divided

• salt to taste
• ground black pepper to taste
• 2 red bell peppers, halved and seeded
• 2 orange bell peppers, halved and seeded
• 2 cups shredded mozzarella cheese
• 8 slices tomato

Directions

1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

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13.08

Vegetarian Stuffed Red Bell Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lydia

"These stuffed peppers are so fresh tasting and healthy. They make a great side dish or a meal on their own."

Ingredients

• 1 cup quinoa
• 1 cup water
• 2 red bell peppers
• 1/2 Granny Smith apple, cored and chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon olive oil

• 1 clove garlic, minced
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh mint
• 1 cup chopped tomatoes
• 3 green onions, thinly sliced
• sea salt and pepper to taste

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

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20.40

Black Bean Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Angela Koranda Stuart

"What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!"

Ingredients

• 1 1/4 cups water
• 1 (3 ounce) package reduced-fat cream cheese, softened
• 2 cups cooked brown rice
• 2 cups chopped fresh spinach
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed

• 2 tablespoons dried minced onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 large bell peppers
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
2. Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
3. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
4. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
5. Bake in preheated oven until peppers are tender, 35 to 45 minutes.

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11.06

Quick and Easy Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe."

Ingredients

• 2 large red bell peppers, halved and seeded
• 1 (8 ounce) can stewed tomatoes, with liquid
• 1/3 cup quick-cooking brown rice
• 2 tablespoons hot water
• 2 green onions, thinly sliced

• 1/2 cup frozen corn kernels, thawed and drained
• 1/2 (15 ounce) can kidney beans, drained and rinsed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

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17.23

Yummy Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Procrastigirl

"This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever."

Ingredients

• 4 green bell peppers, halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1 1/4 cups water, divided
• 1/2 cup rice
• 1 cube beef bouillon
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef

• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) package shredded Cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup ketchup
• 1/2 cup Worcestershire sauce

Directions

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
3. Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
4. Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
5. Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
6. Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
7. Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
8. Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

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13.19

Sausage and Rice Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NANCIENANCIE

"Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good."

Ingredients

• 6 large green bell peppers
• 1 pound ground sausage
• 1 large onion, chopped
• 2 (10.75 ounce) cans tomato soup
• 2 2/3 cups water

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• salt and pepper to taste
• 1 pound Cheddar cheese, shredded, divided
• 3 cups uncooked instant rice

Directions

1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
2. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
5. Spoon rice mixture into peppers.
6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

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20.51

Cajun Style Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heidi Slonka

"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."

Ingredients

• 6 large green bell peppers
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon Creole seasoning
• black pepper to taste

• 3/4 pound shrimp, peeled and deveined
• 1 1/2 links of andouille sausage, diced
• 1 cup uncooked long-grain white rice
• 2 1/2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 lemon - cut into wedges, for garnish (optional)
• Louisiana-style hot sauce

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

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18.12

Irresistible Healthy Vegetarian Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:laurieish

"This is an absolutely delicious vegetarian pepper recipe that is packed with nutrients! I love to make a big batch on Sunday, freeze some for easy and decadent (but healthy!) dinners, and keep a couple in the refrigerator for weekday work lunches. I haven't met anyone that doesn't go nuts for these; in fact, I now have to make extra for friends' lunches (hence the giant batch!)"

Ingredients

• 8 ounces whole wheat orzo pasta
• 12 large orange bell peppers
• 2 tablespoons butter
• 1 tablespoon olive oil
• 10 cloves garlic, thinly sliced
• 1 (8 ounce) package sliced fresh white mushrooms
• 1 (8 ounce) package sliced cremini mushrooms
• 2 tablespoons balsamic vinegar
• 1 (28 ounce) can diced Italian paste tomatoes (such as San Marzano)
• 1 (14 ounce) can whole Italian paste tomatoes (such as San Marzano), drained and torn into large chunks

• 1 cup shredded mozzarella cheese
• 1 zucchini, shredded
• 1/2 cup grated Parmesan cheese
• 8 cloves garlic, minced
• 2 tablespoons dried oregano
• 2 tablespoons torn fresh basil leaves
• 2 teaspoons red pepper flakes
• salt and ground black pepper to taste
• 4 cups vegetable broth
• 3/4 cup grated Parmesan cheese, divided

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
4. Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
5. Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
6. Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

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13.32

Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Love2Cook

"I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole."

Ingredients

• 2 cups water
• 1 (8 ounce) package yellow rice mix
• 2 tablespoons olive oil
• 4 large green bell peppers, tops and seeds removed
• 1 (16 ounce) can refried beans, or as needed

• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can sliced black olives, drained
• 1/4 (8 ounce) jar salsa
• 1 (8 ounce) package shredded Mexican blend cheese, divided

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
3. Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
4. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes
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Stuffed Peppers with Ancient Grains and Roasted Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Yves Veggie Cuisine

"An earthy, nutty mix of 7 ancient grains combines with Veggie Ground Round in a healthy, high-protein filling for stuffed bell peppers."

Ingredients

• 1 (180 gram) package Casbah(R) Ancient Grains Blend
• 2 cups Imagine Organic Vegetable Broth
• 6 large sweet peppers (green, yellow, orange or red)
• 1 tablespoon Spectrum Naturals(R) Olive Oil
• 1 large onion, chopped
• 1 clove garlic, minced

• 1 (340 gram) package Yves Veggie Cuisine(R) Original Veggie Ground Round
• 3/4 cup chopped assorted bell peppers
• 1 medium tomato, chopped
• 1/3 cup chopped fresh parsley
• 3/4 cup shredded Cheddar or mozzarella cheese

Directions

1. Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)
2. Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in a large pot of boiling water for 5 minutes or until tender; drain on paper towel. Set aside; keep warm.
3. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round, roasted peppers and pizza sauce. Cook for about 3 minutes, stirring occasionally, until heated through.
4. Stir in ancient grains, tomato and parsley.
5. Place prepared pepper halves in large baking dish. Fill each with ground round mixture, mounding high. Top with cheese. If desired, place under broiler to melt cheese.

Stuffed Peppers with Ancient Grains and Roasted Peppers - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Stuffed Peppers with Ancient Grains and Roasted Peppers - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

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