RECIPE FOR CHEESE STUFFED PEPPERS RECIPES

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STUFFED BELL PEPPERS RECIPE | ALLRECIPES



Stuffed Bell Peppers Recipe | Allrecipes image

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

Categories     Vegetarian Stuffed Bell Peppers

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, CarbohydrateContent 38.2 g, CholesterolContent 18.1 mg, FatContent 20.6 g, FiberContent 7.7 g, ProteinContent 57.3 g, SaturatedFatContent 5.1 g, SodiumContent 1395.7 mg, SugarContent 9.3 g

VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT



Vegetarian Stuffed Peppers Recipe: How to Make It 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

Total Time 04 hours 00 minutes

Prep Time 30 minutes

Cook Time 03 hours 30 minutes

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 2 tablespoons Parmesan cheese.

Nutrition Facts : Calories 261 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 815mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

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