Fiesta Vegetable Stuffed Bell Peppers Recipes

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FIESTA VEGETABLE STUFFED BELL PEPPERS

I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.

Provided by Tomorrow Never Knows

Categories     Black Beans

Time 25m

Yield 8 stuffed pepper halves

Number Of Ingredients 11



Fiesta Vegetable Stuffed Bell Peppers image

Steps:

  • Preheat oven to 350 degrees.
  • Cut the peppers in half lengthwise and clean out the seeds.
  • Chop the onion and sauté until they are soft but still slightly firm.
  • Mix the onion, black beans, and corn together in a mixing bowl.
  • In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
  • Add the oil mixture to the vegetables, mix until they are thoroughly coated.
  • Fill the pepper halves with the mixture.
  • Top each pepper with combination of the two cheeses.
  • On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.

4 medium red bell peppers
1/2 medium onion
2 cups frozen corn
2 (15 ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoons cilantro, finely chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack pepper cheese

STUFFED BELL PEPPERS

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Provided by KDCG

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h10m

Yield 4

Number Of Ingredients 11



Stuffed Bell Peppers image

Steps:

  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g

½ cup uncooked white rice
¾ cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

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