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
FIESTA VEGETABLE STUFFED BELL PEPPERS
I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.
Provided by Tomorrow Never Knows
Categories Black Beans
Time 25m
Yield 8 stuffed pepper halves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cut the peppers in half lengthwise and clean out the seeds.
- Chop the onion and sauté until they are soft but still slightly firm.
- Mix the onion, black beans, and corn together in a mixing bowl.
- In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
- Add the oil mixture to the vegetables, mix until they are thoroughly coated.
- Fill the pepper halves with the mixture.
- Top each pepper with combination of the two cheeses.
- On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
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- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
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