Delicious and Nutritious Stuffed Bell Peppers
Discover the perfect vegetarian recipe for delicious and nutritious stuffed bell peppers, brimming with a flavorful mix of rice, fresh veggies, and savory spices. This healthy and satisfying dish is easily modified to suit your taste or dietary needs, whether you're adding a touch of heat, incorporating your favorite herbs, or swapping out grains for a gluten-free option. It's a versatile, easy-to-make meal that's wholesome enough for any night of the week, yet impressive enough to serve to guests. Perfect for busy weeknights or weekend gatherings, these stuffed bell peppers are sure to become a family favorite!
Servings: 2-4 (depending upon the size of the pepper)
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Equipment Needed: Knife, Covered Cooking Dish, Spoon, Bowl, Skillet, Spatula, Measuring Utensils
Ingredients:
4 Bell Peppers, tops removed, interior parts removed
1 Tablespoon Garlic, minced
1/2 Onion, minced
2 Cups Cooked Rice, all varieties OR Bread Crumbs
1/2-1 Cup Tofurky Italian Sausage (chopped) OR Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground
1/2 Cup Your Favorite Pasta Sauce OR Tomato Paste
Did you know? Wild rice vs brown rice. Wild rice is not a true rice but a species of grass. Cooked wild rice has about 30 per cent fewer calories than brown rice as well as 40 per cent more protein. It also contains more fibre, potassium and zinc. However, brown rice has six times as much manganese, a mineral needed for bone formation and metabolic function. Both options are gluten-free and rich in antioxidants and both make nutritious and delicious alternatives to white rice. Source: https://www.taste.com.au/healthy/articles/healthy-showdown-wild-rice-vs-brown-rice/dhlueu2m#
Directions:
Combine all your leftover frozen rice, approximately 2 Cups. It doesn't matter if you end up with all Brown Rice, all Wild Rice, or all any kind mixture of Rice, just so you have a total of 2 Cups of cooked Rice. Some people use Bread Crumbs, but I like the texture of rice.
Add to that, the tops of the Bell Peppers and chop them up, along with one (1) chopped Italian Tofurky link or similar (you can use Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground), approximately 1/2 - 1 Cup. The flavor is in the combination of the rices and the seasonings.
3. Cut the top off each Pepper, about 1/2-inch down. Remove and discard stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes (endocarp - the white part, and capsaicin glands - the bulbous part) as you can.
METHOD 1:
Place the Peppers in a Microwave-safe dish with 1/4 cup Water. Cover 5 Minutes on High or until they soften (as seen in the picture above) .
METHOD 2:
Place the Peppers upright in a microwave-safe dish in 1/4 Cup of Water (it will steam the Peppers to soften them). Cover with a lid and place in Oven for 30 Minutes at 350 degrees. Once finished, carefully remove them from the Oven, uncover, and let them sit until ready to assemble.
METHOD 3:
Rub Vegetable Oil & Salt on the inside and outside of the Peppers and place them on a baking sheet in the oven at 375 degrees for about 20 Minutes. Remove from oven and set aside.
4. Spoon the ingredients into each pepper, packing well, leaving a little mound on top.
5. Remove the pepper from the oven when it is tender but not mushy, approximately 30-45 Minutes. Some prefer to add some Vegan Cheese to top it off, but it is certainly not necessary. You can either buy some store-bought cheese OR make our Vegan Cheez Sauce. Here is the store-bought version- Daiya Cheeze Sauce - be warned, their flavor is STRONG; a little goes a long way, you might want to dilute it with a little water:
6. Eat and Enjoy!
Stuffed Bell Peppers
Servings: 2-4 (depending on size of pepper)
Prep Time: 30 Minutes
Cook Time: 45-60 Minutes
Total Time: 1 Hour 30 Minutes
Equipment Needed: Knife, Covered Cooking Dish, Spoon, Bowl, Skillet, Spatula, Measuring Utensils
Ingredients:
4 Bell Peppers, tops removed, interior parts removed
1 Tablespoon Garlic, minced
1/2 Onion, minced
2 Cups Cooked Rice, all varieties OR Bread Crumbs
1/2-1 Cup Tofurky Italian Sausage (chopped) OR Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground
1/2 Cup Your Favorite Pasta Sauce OR Tomato Paste
Directions:
Combine all your leftover frozen rice, approximately 2 Cups. It doesn't matter if you end up with all Brown Rice, all Wild Rice, or all any kind mixture of Rice, just so you have a total of 2 Cups of cooked Rice. Some people use Bread Crumbs, but I like the texture of rice.
Add to that, the tops of the Bell Peppers and chop them up, along with one (1) chopped Italian Tofurky link or similar (you can use Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground), approximately 1/2 - 1 Cup. The flavor is in the combination of the rices and the seasonings.
3. Cut the top off each Pepper, about 1/2-inch down. Remove and discard stems then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes (endocarp - the white part, and capsaicin glands - the bulbous part) as you can. Place the Peppers upright in a microwave-safe dish in 1/2 Cup of Water (it will steam the Peppers to soften them). Cover with a lid and place in Oven for 30 Minutes at 350 degrees. Once finished, carefully remove them from the Oven, uncover, and let them sit until ready to assemble.
4. Spoon the ingredients into each pepper, packing well, leaving a little mound on top.
5. Remove the pepper from the oven when it is tender but not mushy, approximately 30-45 Minutes. Some prefer to add some Vegan Cheese to top it off, but it is certainly not necessary.
6. Eat and Enjoy!
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