PEPPER VEGETABLE RECIPES

Name: Vegetable-Stuffed Peppers
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Yield: 6 servings.
Ingredients: 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 1-1/2 cups cooked rice; 2 cups shredded cheddar cheese, divided; 1 package (10 ounces) frozen corn, thawed; 1/4 cup chopped onion; 1 teaspoon Worcestershire sauce; 3/4 teaspoon chili powder; 1/2 teaspoon pepper; 1/4 teaspoon salt; 6 medium green peppers

VEGETABLE-STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Vegetable-Stuffed Peppers Recipe: How to Make It image

I like to mix things up and make meatless main dishes for a change of pace. This one has become a monthly mainstay for my family. Fill green peppers with a flavorful combination of cooked rice, kidney beans, corn and onions. —Sandra Allen, Austin, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 08 hours 25 minutes

Prep Time 10 minutes

Cook Time 08 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked rice
2 cups shredded cheddar cheese, divided
1 package (10 ounces) frozen corn, thawed
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
6 medium green peppers

Steps:

In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours., Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

Nutrition Facts : Calories 342 calories, FatContent 11g fat (8g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 550mg sodium, CarbohydrateContent 46g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 17g protein.

SAUTEED FROZEN VEGETABLES WITH LEMON PEPPER | FORKS OVER ...

Sauteed Frozen Vegetables with Lemon Pepper | Forks Over ... image

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces.

Provided by FORKSOVERKNIVES.COM

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 5

Ingredients

2 12-oz. pkg. fresh or California mix frozen vegetable medley (broccoli, cauliflower, and carrots)
¼ cup low-sodium vegetable broth
1 tsp. dry mustard
1 lemon
Freshly ground black pepper, to taste

Steps:

In an extra-large skillet cook vegetables in broth over medium 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Remove 1 tsp. zest from lemon. (Reserve rest of lemon for next step.) Sprinkle vegetables with dried mustard and lemon zest; toss to mix well. Cook 2 to 3 minutes or until vegetables are tender.
Generously season with pepper. Serve with lemon wedges.

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