How to Prepare Yummy vegetarian stuffed peppers

vegetarian stuffed peppers. Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. These Vegetarian Stuffed Peppers are made low carb by swapping regular rice for cauliflower rice!

They're weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of. Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips. Vegetarian Greek Stuffed Peppers: Imagine your favorite Greek salad, sans lettuce. You can cook vegetarian stuffed peppers using 16 ingredients and 16 steps. Here is how you achieve it.

Ingredients of vegetarian stuffed peppers

1. You need of olive oil.
2. You need of black pepper.
3. Prepare of brown sugar.
4. You need of thyme.
5. It's of handfull of corriander.
6. Prepare of sweet yellow bell peppers.
7. Prepare of cloves of garlic.
8. Prepare of birds eye chillies.
9. It's of tomato sauce.
10. It's of tomato.
11. It's of red onion.
12. Prepare of oyster mushrooms.
13. It's of lemon.
14. It's of breadcrumbs.
15. It's of mozzarella cheese.
16. It's of sharp cheeder cheese.

This vegetarian stuffed peppers recipe is one of our favorite summer dinners! This vegetarian stuffed peppers recipe is simple and customizable! If you don't have orzo, use couscous. These delicious Vegetarian Stuffed Peppers are loaded with rice, veggies, black beans, spices and smothered with cheese.

vegetarian stuffed peppers instructions

1. preheat oven to 180゜.
2. cut the peppers in half lengthwise and deseed.
3. drizzle some olive oil onto a pan on your highest heat setting.
4. chop the garlic and chilly up finely and add to the pan.
5. dice the red onion into very small cubes add to the pan.
6. cut the mushrooms into quarters and add to the pan and let them brown..
7. add the can of tomatoes to the pan along with the tomato sauce and let it simmer for about 5minutes stirring occasionaly.
8. add the juice of 1 lemon. I think the best way to get the most juice out of lemon is to put it in the microwave for 30sec to 1min..
9. add the 2 tablespoons of brown sugar and thyme to the pan.
10. chop the coriander finely and add to the pan..
11. add the breadcrumbs.
12. lovingly grind some fresh black pepper over it..
13. break the mozzarella into small pieces and stir well into the mixture. making sure the mixture Is mixed thoroughly.
14. spoon generous amounts of the mixture into the 6pepper halves. place on a baking tray sprayed with non stick spray and place into the oven for about 10minutes.
15. when the peppers are golden browning sprinkle over the grated cheeder and place back into the oven for another 1minute until the cheese has melted.
16. best enjoyed with some rocket on the side.

They're so flavorful and and it's just a bonus that they're healthy too! A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Vegetarian stuffed poblano peppers are stuffed with black beans, corn, pepper, onion & peas!