Healthy Vegetarian Stuffed Peppers Recipes

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IRRESISTIBLE HEALTHY VEGETARIAN STUFFED PEPPERS



Irresistible Healthy Vegetarian Stuffed Peppers image

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

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
½ 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
¾ cup grated Parmesan cheese, divided

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



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

HEALTHY VEGETARIAN STUFFED PEPPERS



Healthy Vegetarian Stuffed Peppers image

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

3 large green peppers
2 cups frozen vegetarian meat crumbles
1 cup cooked brown rice
1 small onion, finely chopped
1 can (8 ounces) no-salt-added tomato sauce
1/3 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

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



Vegetarian Stuffed Green Peppers image

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

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

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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