stuffed bell pepper

Super easy Stuffed Peppers recipe - full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice.&nbsp;

Stuffed Bell Pepper Recipe

TB oil (divided)

c diced onion

baby spinach (chopped - about 6 oz)

salt & pepper (to taste)

yellow bell peppers

c ricotta (part-skim)

TB parmesan cheese (grated)

oz container grape or cherry tomatoes

cheese (grated)

parsley

Preheat oven to 425.

Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.

Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.

Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.

Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.

Serve over rice, orzo, or quinoa.

https://content.jwplatform.com/videos/NLtlpjXp.mp4

Super Easy Stuffed Peppers Recipe – Full Of Onions, Garlic, Spinach, Seasoning, Ricotta And Parmesan Cheese, And A Grain Of Your Choice! We Love To Serve Our Stuffed Peppers With Rice. These Stuffed Bell Peppers Are The Perfect Entree For Meatless Monday Or A Dinner With Vegetarian Friends!

Spinach Ricotta Stuffed Peppers

For an easy vegan comfort food dinner make my Vegan Stuffed Bell Peppers filled with rice, chickpea mushroom spaghetti sauce  and topped with crispy breadcrumbs and melty cheese. Gluten-free option.

Vegan Stuffed Bell Peppers

bell peppers

white rice ((3/4 cup uncooked will make about 1.5 cups cooked))

olive oil

sweet white onion or red onion (chopped)

bay leaves (optional)

garlic

tsp black pepper

salt

tomato

Italian seasonings (basil, oregano, thyme)

mushroom

spaghetti or marinara sauce

brown sugar

Cup cooked chickpeas ((Half of 15 oz jar drained)

breadcrumbs

garlic powder

vegan cheese mozzarella and Parmesan cheese

Preheat oven to 400°F (206 c)

Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.

Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.

Bake for aprox 20 mins, or until almost tender

While baking, cook rice if you haven’t already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)

While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.

Make the sauce: Preheat olive oil in a fairly large deep skillet pan on  medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.

Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.

Now add your sauce, chickpeas, brown sugar, seasonings. Mix well

Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.

Remove peppers from oven set aside to cool. Mix rice into your &#39;spaghetti sauce&#39; with half of the cheese, let rest.

When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping

Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.

Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!

These easy, cheesy, Mexican-inspired vegetarian stuffed peppers are filled with healthy grains, quinoa, black beans, and tons of flavor. Leave out the cheese for a vegan option!

Vegetarian Stuffed Peppers - Mexican-Style

bell peppers (seeded and halved lengthwise)

quinoa rice

onion

chilli powder (*see note)

onion powder

oregano

paprika

cumin

black beans

tomatoes

black pepper

cilantro (chopped,

Monterey Jack cheese (1 cup for filling and 1 cup for topping)

Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.

Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.

Cook the rice and quinoa blend according to package directions

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.

Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.

Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.

Stir in the quinoa rice blend.

Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.

Divide the filling between the 8 pepper halves.

Sprinkle with the remaining cup of cheese and cover the dish with foil.

Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Sprinkle with chopped cilantro and serve.

https://embed.mediavine.com/videos/ohhyvan3ptw2fjndb1ne

Vegetarian Stuffed Pepper - Mexican-Style

Stuffed capsicum or stuffed bell pepper recipe made with potato stuffing, spices &amp; herbs. Serve it as a appetizer or side with your meal.

Stuffed Capsicum | Stuffed Bell Pepper Recipe

potatoes

carrot

green peas

garlic (cloves or 1 tsp ginger garlic paste)

onion (sliced)

red chili powder

garam masala

kasuri methi ((dried fenugreek leaves))

coriander leaves

chaat masala powder (or as needed (optional))

Steam potatoes, carrots &amp; peas until fork tender, without making them mushy.

Chop off the bell pepper tops and set aside. Deseed them as well.

Heat 1 tbsp oil in a pan. Fry cumin and garlic for 30 seconds.

Then add the onions &amp; saute until golden.

Add chili powder, garam masala, kasuri methi. Mix &amp; saute for 1 min.

Next add the steamed veggies and mash them. Mix together salt and coriander leaves.

Stuff the bell peppers with this potato mixture. Fry them in 1 tbsp oil stirring often. You can also cover and cook for sometime.

To bake them preheat the oven at 160 C and bake for 8 to 15 mins depending on the size of capsicums.

Serve stuffed bell peppers as a appetizer or side in your meal.

Learn How To Make Easy Keto Stuffed Bell Peppers with Classic Keto Bolognese Sauce containing Ground Beef. This Low Carb, Grain-Free, Gluten-Free, and perfect Rainbow Keto Meal for Diabetics gives you a great option for your Meal Prep or Grilling evening.

How To Make Easy Keto Stuffed Bell Peppers

Bell Peppers Various Colors

(1 Cup) Minced Beef

(1/2 Cup) Diced Bacon

Cup (2 Stems) Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Prepare 3 various colors of Bell peppers for...

Prepare 3 various colors of Bell peppers for that beautiful Rainbow Colors.

With regards to the ingredients for Bolognesses Sauce...

With regards to the ingredients for Bolognesses Sauce with Keto Ground beef, try and dice all of the ingredients into small pieces.

Cook Keto Bolognese Sauce. Start with your onion...

Cook Keto Bolognese Sauce. Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes.

Once caramelized, add bacon and minced meat, mix...

Once caramelized, add bacon and minced meat, mix and cook for 15 minutes.

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook over medium heat for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Prepare Baking Dish and Cut Peppers

Cut top of each of the Bell pepper...

Cut top of each of the Bell pepper and place on the side to use later.

Clean all of the insides from Bell pepper...

Clean all of the insides from Bell pepper and scoop out all of the seeds.

Fill Each of the bell pepper with Bolognese...

Fill Each of the bell pepper with Bolognese sauce up to the top.

Top it up with grated cheese of your...

Top it up with grated cheese of your choice, be it parmesan cheese, any hard cheese, or mozzarella.

Once all of the toppings are done, cover...

Once all of the toppings are done, cover with the precut tops of the Bell Pepper.

Bake in the oven at 200C or 400F...

Bake in the oven at 200C or 400F for approximately 40 minutes.

https://mediavine-res.cloudinary.com/video/upload/gynftdo7cin0vpjxrziv.mp4

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Stuffed Bell Pepper Recipe

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Top 5 stuffed bell pepper recipes from across the web

The most viewed stuffed bell pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Bell Pepper Recipe

Vegan Stuffed Bell Peppers

Vegetarian Stuffed Peppers - Mexica...

Stuffed Capsicum | Stuffed Bell Pep...

How To Make Easy Keto Stuffed Bell ...

The most viewed stuffed bell pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine