VEGETARIAN RICE STUFFED PEPPERS RECIPES

Name: Vegetarian Stuffed Peppers
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 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

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

Ingredients

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

BEEF-AND-RICE-STUFFED PEPPERS RECIPE | MYRECIPES

Beef-and-Rice-Stuffed Peppers Recipe | MyRecipes image

Make a family-friendly one-dish meal that even the kids will love. Mild bell peppers get a delicious filing made with rice and ground beef.

Provided by MyRecipes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 Servings

Number Of Ingredients 12

Ingredients

6 medium bell peppers, tops removed and reserved, and seeds removed
1 tablespoon olive oil
1 yellow onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
8 ounces lean (90 percent) ground beef
1 teaspoon salt
1 teaspoon pepper
1 (14.5 oz.) can diced tomatoes
1 cup cooked brown rice
1 cup grated Monterey Jack

Steps:

Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully.
Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.

Nutrition Facts : Calories 240 calories, CarbohydrateContent 23 g, CholesterolContent 33 mg, FatContent 12 g, FiberContent 5 g, ProteinContent 12 g, SaturatedFatContent 6 g, SodiumContent 688 mg

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