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

Orzo and Tomato Salad with Feta Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:COZYCUISINE

"A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish."

Ingredients

• 1 cup uncooked orzo pasta
• 1/4 cup pitted green olives
• 1 cup diced feta cheese
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh dill

• 1 ripe tomato, chopped
• 1/4 cup virgin olive oil
• 1/8 cup lemon juice
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
2. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

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12.18

Vegetarian Stuffed Poblano Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jessica

"These soy-meat stuffed peppers are easy and delicious...my friends didn't realize they were eating fake meat ;)"

Ingredients

• 4 poblano peppers
• 2 tablespoons olive oil
• 1 (12 ounce) package vegetarian burger crumbles

• 1 (1.25 ounce) package chili seasoning mix
• 1/2 cup shredded pepperjack cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain.
3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.
4. Place peppers in preheated oven until cheese is melted, about 10 minutes.

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22.16

Tomato Zucchini Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DELTAQUEEN50

"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."

Ingredients

• 1 1/2 cups grated Cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, minced
• salt and pepper to taste

• 2 medium zucchinis, thinly sliced
• 5 plum tomatoes, thinly sliced
• 1/4 cup butter
• 2 tablespoons finely chopped onion
• 3/4 cup fine bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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11.17

Zucchini with Chickpea and Mushroom Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jackie

"A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas."

Ingredients

• 4 zucchini, halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 (8 ounce) package button mushrooms, sliced
• 1 teaspoon ground coriander

• 1 1/2 teaspoons ground cumin, or to taste
• 1 (15.5 ounce) can chickpeas, rinsed and drained
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh parsley
• sea salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

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21.15

Spinach Cheese Manicotti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ernie

"My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread."

Ingredients

• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup minced onion
• 1 egg
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 (26 ounce) jars spaghetti sauce
• 1 1/2 cups water
• 1 (8 ounce) package manicotti shells

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

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20.14

Quick Tomato Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elaine Lau

"A simple recipe which is a breeze to prepare."

Ingredients

• 2 tablespoons ketchup
• 1 tablespoon mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon hot pepper sauce

• 4 slices whole wheat bread
• 2 leaves lettuce
• 1 tomato, sliced

Directions

1. In a small bowl, combine ketchup, mayonnaise, salt, and hot pepper sauce. Mix well. Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside.
2. Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomato. Top with another piece of bread. Repeat with the other sandwich.

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19.13

Vegetable Rice Pilaf in the Rice Cooker - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ali

"This works with any veggies that are about to go bad and you need to get rid of. The ingredients are basic and the recipe is easy to make since you can do it in the rice cooker. My husband and I were very impressed with how good this turned out, especially since I hardly did any work at all!"

Ingredients

• 3 teaspoons chicken bouillon granules
• 3 1/2 cups water
• 3 cups uncooked white rice
• 4 small heads baby bok choy, trimmed and chopped
• 3 green onions, chopped

• 1 carrot, chopped
• 4 mushrooms, chopped
• 1 teaspoon chicken bouillon granules
• 1/4 cup water, or more if needed
• ground black pepper to taste

Directions

1. Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
2. Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
3. Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
4. Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
5. Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
6. Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
7. Season with black pepper.

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18.12

Imitation Meatloaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Brown rice, lentils, bread crumbs, onions and tomatoes are combined with eggs and herbs and baked into a vegetarian version of a mealtime favorite. Sprinkle loaf with shredded cheese and bake an additional 5 minutes, if desired."

Ingredients

• 3/4 cup dry brown lentils
• 1/2 cup uncooked brown rice
• 1/2 cup wheat germ
• 1 1/2 cups dry bread crumbs
• 2 eggs
• 1 large onion, chopped

• 1 teaspoon dried thyme
• 1/3 cup crushed tomatoes
• 2 teaspoons hot sauce
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1/3 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.
2. In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce and cheese. Pour into loaf pan.
3. Bake, covered, for 1 hour.

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17.11

Flavorful Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SARAH ANNE

"A wonderful rice recipe to make spur-of-the-moment! A blend of delicious spices...cooks beautifully in a rice cooker."

Ingredients

• 4 1/2 cups water
• 3 cups uncooked white rice
• 2 tablespoons olive oil
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano
• 1 pinch salt
• 1 pinch ground black pepper
• 1 (14.5 ounce) can diced tomatoes, drained

Directions

1. In your rice steamer combine the water, rice, olive oil, vinegar, basil, oregano, salt, pepper and tomatoes. Cook according to steamer's settings.

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16.10