IRRESISTIBLE HEALTHY VEGETARIAN STUFFED PEPPERS
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!)
Provided by laurieish
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 30.4 g, Cholesterol 18.4 mg, Fat 8 g, Fiber 5.7 g, Protein 12.5 g, SaturatedFat 3.9 g, Sodium 507.5 mg, Sugar 8.6 g
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
HEALTHY VEGETARIAN STUFFED PEPPERS
No one will even miss the meat in this hearty, cheesy vegetarian meal. Brown rice helps make the tender peppers surprisingly filling, and the seasonings add lots of flavor. It makes especially nice weeknight family fare! -Lisa DeMarsh, Mt. Solon, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine the meat crumbles, rice, onion, tomato sauce, Parmesan cheese and seasonings. Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 364 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 605mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges
VEGETARIAN STUFFED GREEN PEPPERS
When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.
Provided by GWILYN
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 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.
- Bake in preheated oven until peppers soften, about 45 minutes.
- Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.
Nutrition Facts : Calories 771.5 calories, Carbohydrate 77.2 g, Cholesterol 104.3 mg, Fat 33 g, Fiber 12.2 g, Protein 43.4 g, SaturatedFat 20.5 g, Sodium 1199.8 mg, Sugar 8.9 g
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4.9/5 (161)Calories 430 per servingCategory Entree
- 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.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
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5/5 (43)Calories 341 per servingCategory Main Course
- Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.
- Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.
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