Recipe: Appetizing vegetarian stuffed peppers

vegetarian stuffed peppers. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe. Find recipes for vegetarian stuffed peppers here.

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 vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). You can cook vegetarian stuffed peppers using 16 ingredients and 16 steps. Here is how you cook that.

Ingredients of vegetarian stuffed peppers

1. You need 1 of olive oil.
2. Prepare 1 of black pepper.
3. Prepare 2 tbsp of brown sugar.
4. You need 2 tsp of thyme.
5. You need 1 small of handfull of corriander.
6. Prepare 3 large of sweet yellow bell peppers.
7. Prepare 2 large of cloves of garlic.
8. It's 3 of birds eye chillies.
9. It's 3 tbsp of tomato sauce.
10. It's 1 can of tomato.
11. You need 1 medium of red onion.
12. You need 150 grams of oyster mushrooms.
13. It's 1 of lemon.
14. You need 5 tbsp of breadcrumbs.
15. Prepare 200 grams of mozzarella cheese.
16. It's 200 grams of sharp cheeder cheese.

Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips. Last Thanksgiving, when my friend Stephanie asked for a vegetarian option she could serve her non-turkey-eating relatives, this is what I suggested. These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. To make these vegan, simply skip the cheese and serve the cooked peppers with a sprinkle of nutritional yeast and guacamole instead.

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.

Black Bean Stuffed Peppers: Black beans are the best to include in vegetarian meals because they're a great source of protein. Cook onion and garlic in oil. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Mix in the mushrooms ( or ground chicken If using meat) and stir with a wooden spoon.