Best 2 Bell Peppers Stuffed With Tomatoes Recipes
**Bell Peppers Stuffed with Tomatoes: A Colorful and Flavorful Delight**
Bell peppers are a versatile vegetable that can be enjoyed in a variety of dishes. When stuffed with tomatoes, they become a hearty and flavorful meal that is perfect for any occasion. This article presents three unique recipes for bell peppers stuffed with tomatoes, each offering a distinct twist on this classic dish.
The first recipe is a traditional take on bell peppers stuffed with tomatoes, featuring a simple yet delicious combination of ground beef, rice, tomatoes, and spices. The second recipe adds a Mexican flair to the dish with the addition of taco seasoning, corn, and black beans. The third recipe is a vegetarian delight, featuring a flavorful filling made from quinoa, mushrooms, and spinach.
No matter which recipe you choose, you'll be sure to enjoy this colorful and flavorful dish. Bell peppers stuffed with tomatoes are a great way to use up leftover vegetables, and they're also a budget-friendly meal that can be easily tailored to your own taste preferences. So gather your ingredients and get ready to create a delicious and satisfying meal that the whole family will love.
GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS
This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
Provided by Catherine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
Categories Onion Pepper Tomato Appetizer Side Roast Quick & Easy Basil Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and lightly oil a large shallow baking pan.
- Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Tips:
- Choose the right peppers: Look for bell peppers that are firm, brightly colored, and free of blemishes. Avoid peppers that are soft, wrinkled, or have bruises.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
- Use fresh, ripe tomatoes: The tomatoes are the star of this dish, so make sure they are ripe and flavorful. Look for tomatoes that are deep red in color and free of blemishes.
- Season the tomatoes well: The tomatoes should be seasoned with salt, pepper, garlic, and herbs. This will help to bring out their flavor.
- Don't overcook the tomatoes: The tomatoes should be cooked until they are softened but still hold their shape. Overcooking the tomatoes will make them mushy.
- Stuff the peppers tightly: The peppers should be stuffed tightly with the tomato mixture. This will help to keep them from falling apart.
- Bake the peppers until they are tender: The peppers should be baked until they are tender and the filling is bubbly. This usually takes about 30 minutes.
- Serve the peppers hot or cold: These peppers can be served hot or cold. They are delicious as a main course or a side dish.
Conclusion:
Bell peppers stuffed with tomatoes are a delicious and versatile dish. They can be made with a variety of different fillings, and they can be served hot or cold. These peppers are a great way to use up leftover tomatoes, and they are also a healthy and budget-friendly meal. So next time you are looking for a quick and easy recipe, give these bell peppers stuffed with tomatoes a try.
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