WILD 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

SAUSAGE AND WILD RICE CASSEROLE RECIPE: HOW TO MAK…

Sausage and Wild Rice Casserole Recipe: How to Mak… image

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup chicken broth
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 252 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 890mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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