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Vegetarian Stuffed Peppers

WWhat can be stuffed inside a pepper can only be limited by your imagination. The list is endless on which vegetables can be used for a given recipe. Perhaps the only limiting factor to your experience might be time. Vegetarian stuffed peppers make good meals that can be stored for future use, this is because of their ability to be frozen without altering their original taste and flavor.

Vegetarian stuffed peppers also offer the opportunity to make full use of all resources available in providing healthy diet solutions for  your health needs. They give you the opportunity to make use of leftover foods to create healthy recipes that satisfy your body with all nutrients it craves. When served with soups or healthy drinks they form a complete meal with all the nutrients the body requires.

Ingredients in Vegetarian Stuffed Peppers

  • vegetarian stuffed  peppers

    vegetarian stuffed peppers

    6 large sweet peppers.

  • 2 cups well cooked cups of brown rice.
  • 3  or 4 table spoonfuls of olive oil.
  • Breadcrumbs.
  • 4 fresh stems of thinly sliced basil leaves.
  • Four and a quarter can of ripe olives finely chopped.
  • 1/3 cup of canned red beans or garbanzo beans.
  • 1/2 a teaspoon pepper.
  • 3  cloves of garlic.
  • 1/3 cup cubes quack cheese.
  • I medium sized onion chopped.
  • I  cup of frozen corn thawed.
  • Three chopped medium sized tomatoes.
  • 1 table spoon of essence.

Making the Vegetarian Stuffed Peppers Sauce

  • Place a medium sized pan on a medium heated stove, drop in the onions and olive oil.
  • Let the onion sweat, turn them over till they are translucent.
  • Add the garlic and cook for another minute.
  • Pour in the chopped tomatoes, then the chilies, seasoning, flakes salt and pepper.
  • Heat for about 15 minutes, adding the basil after 10 minutes.
  • Use a blender or mixer to breakup the sauce to a uniformly thick consistency.

Make the Filling

  • Slice off the tops of the peppers and spoon out the seeds gathering them in a large bowl.
  • Preheat the pan to medium temperature.
  • Sauté the onions in butter and olive oil until is onions are almost transparent.
  • Add the garlic, let it give off its flamboyant fragrance before adding the vegetables and sauté till it gets soft.
  • Add the rice.

Stuff the Peppers

  • vegetarian stuffed  peppers

    vegetarian stuffed peppers

    Spoon the vegetables and rice mixture into the large peppers, and heap them up pressing down until they are almost full. Leave some space for the sauce after packing the mixture tightly.

  • Take the peppers one by one and add a few spoons of the tomato sauce and place them on a sauce pan with the sauce. Replace the pepper tops and prepare them for the oven.
  • Place a lid over the sauce pan and place them into the oven for about one hour or until the peppers soften.

Serve the vegetarian stuffed peppers once the peppers soften. After taking the  sauce pan out of the oven scoop some sauce with a spoon onto a serving plate. Carefully stick the peppers on the sauce then serve.

Quinoa stuffed peppers

This meals provides you with all the nutrients from all the food groups. It can be very tasty, depending on the flavors you choose to incorporate. This vegetarian stuffed peppers meal freezes well and is very convenient if made in larger quantities for future use.

Heat your sauce pan on the stove on medium heat, add onions and celery and cook for about 5 minutes until the onions became translucent. Add garlic and cumin and sauté for about a minutes before introducing spinach and drained tomatoes. Cook for another 5 minutes or until the fluids have almost just evaporated.

Pour in the black beans, carrots, quinoa and two cups of water. Cover and let it boil. Simmer on medium heat for about 20 minutes, or until the quinoa is tender and soft. Add in one cup of cheese and season with salt and pepper to taste according to your taste.

Preheat the oven to 35o degrees Fahrenheit or 175 degrees Celsius. Place the drained tomato fluids at the bottom of the baking dish. Cover them nicely and lay them nearby.

Fill each bell pepper half with 3/4 quinoa mixture and place it at the bottom of the baking dish containing the tomato fluid. Cover the container with aluminum foil and bake it for about one hour then uncover and drizzle it with some cheese. Bake it for another fifteen minutes or until vegetarian stuffed peppers acquire brownish tops.

Let the container settle for about 5 minutes. Transfer the vegetarian stuffed peppers to a serving dish. Scoop the pan juice and top it on the peppers before serving.

Ingredients in the quinoa stuffed peppers include:

  • vegetarian stuffed  peppers

    vegetarian stuffed peppers

    2 tablespoons olive oil.

  • 2 ribs of fresh finely chopped celery.
  • Spinach thawed and squeezed dry.
  • 3/4 quinoa.
  • 1 1/2 cups reduced fat pepper jack cheese grated.
  • 4 large red bell peppers cut in halves lengthwise with the rib extracted.
  • Tomatoes
  • 2 15 ounce cans of black beans drained and rinsed.
  • Garlic and 1 medium onion finely chopped 1 cup.
  • Cumin3 large carrots grated in 1 1/2 cups.

Average nutritional Value

  • Calories      279
  • proteins       14 grams
  • total fat       10 grams
  • Saturated fats  3 grams
  • Sugar                 9 grams
  • Carbs               36 grams
  • Cholesterol      15 mg
  • Fiber                10 grams

Other Vegetarian Stuffed Peppers

Preheat the oven to 350 degrees F or 175 degrees C . Using a sauce pan boil 3 cups of water. Stir in some rice reduce the heat and let it simmer for about 40 minutes

In the meantime remove the seeds and membranes from the sweet peppers leaving most of the pepper intact including the bottom. Place the peppers in a microwavable dish, add  1/2 inch of water into the dish. Place into the microwave and use high heat to microwave for about 6 minutes.

Place the Worcestershire sauce and soy sauce in a frying pan and bring to simmer. Add cranberry tofu nuts cheese salt and pepper and mix thoroughly. Pack the mixture compactly into the peppers and return the peppers to the microwavable dish. Bake them in the oven for 25 to 30 minutes or until they acquire a slightly brown color at their tops.

Meanwhile using a small sauce pan combine the tomato sauce and brown sugar. Heat over low heat until the sauce is evenly hot. Using a spoon scoop the sauce and uniformly spread over each serving of the vegetarian stuffed peppers.

Ingredients in the vegetarian stuffed pepper recipe

  • 1/2 cup brown rice
  • 6 large green bell peppers
  • 2 tablespoon of brown sugar
  • 2 cups tomato sauce
  • salt and pepper to taste
  • 1/2 cup of grate Parmesan cheese
  • 1/4 cup chopped pecans
  • 1 1/2 sweetened dried cranberries
  • 1 teaspoon vegetarian Worcestershire sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking sherry
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