Healthy Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Steps:

• To prepare the peppers: Slice the top off and remove all the seeds.
• Place the peppers in boiling water for about 3-5 minutes.
• Remove from the boiling water and shock under cold water.
• Put aside.
• Saute the onions and mushrooms in a big saute pan until tender.
• Add in the mixed vegetables and the tofu.
• Add the shoyu and let simmer for about 2 minutes.
• Arrange the peppers in a baking dish.
• Fill each pepper with the tofu mixture (extra stuffing is great on its own, Just warm it up).
• Pour the tomato soup over each pepper.
• Sprinkle the peppers with cheese.
• If you like, you can put the tops back on for an impressive presentation.
• Put the lid on the baking dish and bake at 350 for about 45 minutes (until the peppers are somewhat tender and the cheese is all melted).

Steps:

• brown turkey breast in 1/2 tbsp evoo. cut tops of peppers and boil 5 minutes. cook brown rice according to directions (i actually cooked 2 min less than the box stated so it wouldn't get mushy in oven). Preheat oven to 375. saute onions and garlic over medium heat for about 5 minutes. Add chopped tomatoes to onions and saute with 1 tbsp of evoo on low-medium for about 10 minute Add red pepper flakes, salt and pepper to taste. Combine all ingredients other than peppers. place peppers in a casserole dish and fill with the mixture. bake in oven for 20 min, covered. You can add mozzerall cheese if you'd like the last 5 minutes of cooking.