No matter you are vegetarian or not, vegetarian stuffed peppers tend to look very remarkable and tasteful when they are ready to consume. I always love this dish and making them every couple days! Vegetarian stuffed peppers are ideal dish for unhurried pleasurable. Furthermore, with the use of slow cooker for helping you to prepare the dish, it could substantially minimize the hands-on cooking time that you spend on the dish. Having vegetarian stuffed peppers are virtually appropriate meal on its own, however it is up to you whether you want to add some vegetable soup or a side salad. Once everything is in place, you can start enjoy yourself with your friends and family for this stunning meal.
This is not only a healthy cooking that one could have, but it also can be a comfort food diet for those who wish to burn some of their body excessive fat. So, if you don’t believe this dish is carry with such feature, you may just try it by yourself since there is not going to harm you or cause you any side effect by consume this vegetarian stuffed peppeers.
Different people will have different way of cooking this dish. Some people love roasted vegetarian stuffed peppers recipe; some will choose to cook with yellow and green peppers; some may even try prepare the dish with bell pepper that matching their free lifestyle and recipe; some may free and reheat the dish to make them to be more tasty. No matter how you prepare for it, as long as it is simple adn delicious, that you are good to go. And to cater for different people favorite, I do wish to introduce to you all the below 3 different cooking recipes for the dish.
This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests.
Nutritional Information
Amount per serving
Calories: 234
Calories from fat: 23%
Fat: 5.9g
Saturated fat: 1.2g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.3g
Protein: 8.4g
Carbohydrate: 39.2g
Fiber: 6.7g
Cholesterol: 3mg
Iron: 3.3mg
Sodium: 402mg
Calcium: 112mg
Ingredients
6 medium red bell peppers
1 teaspoon olive oil
3/4 cup finely chopped shallots
4 cups chopped mushrooms
1 cup chopped fresh parsley
1/4 cup slivered almonds, toasted
3 tablespoons dry sherry
1 1/2 teaspoons ancho chile powder
2 1/2 cups hot cooked brown rice
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes.
Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper.
Top each bell pepper with 2 teaspoons cheese.
Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
Source: MyRecipes.com
Ingredients
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Source: All Recipes
Ingredients
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Directions
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Source: Taste of Home
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