Spicy Vegetarian Stuffed Bell Peppers Recipes

SPICY VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Get the rice going. Heat a large pan to medium heat and add olive oil.
• Add onion and jalapeno peppers and cook about 5 minutes to soften.
• Add garlic and cook another minute, until you can smell the yummy garlic.
• Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
• Add the fire roasted tomatoes and vegetable broth. Stir.
• Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
• Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
• While the rice is cooking, bring a large pot of water to a boil.
• Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
• Preheat oven to 350 degrees.
• Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
• Bake on a large baking sheet for 30-40 minutes.
• Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes.

SPICY VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
• Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
• Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
• Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
• Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
• Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• Cover with foil and bake for 30 minutes.
• Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

SPICY VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400.
• Cut peppers in half lengthwise, remove ribs and seeds.
• Combine remaining ingredients except cheese and fill peppers.
• Bake for 20 minutes.
• Top with cheese as desired.
• Return to oven to melt cheese.

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

Steps:

• Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
• Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
• Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
• When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.