Best 2 Grilled Vegetarian Stuffed Peppers Recipes

Indulge in a symphony of flavors with our grilled vegetarian stuffed peppers, a culinary masterpiece that blends the vibrant colors and textures of fresh vegetables with the smoky aroma of grilled perfection. These delectable bell peppers are meticulously stuffed with a savory medley of quinoa, black beans, corn, and a delightful blend of spices, creating a symphony of flavors that will tantalize your taste buds. Accompanying the stuffed peppers are two enticing sauces: a creamy avocado sauce bursting with freshness and a zesty tomato sauce that adds a vibrant kick. Whether you're a vegetarian seeking a hearty and satisfying meal or simply a food enthusiast craving a unique culinary experience, our grilled vegetarian stuffed peppers are a culinary journey you won't want to miss.

Let's cook with our recipes!

VEGETARIAN STUFFED PEPPERS

Vegetarian Stuffed Peppers image

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. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN STUFFED PEPPERS

Vegetarian Stuffed Peppers image

This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.

Provided by DWYATT

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

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 ½ cups extra firm tofu
½ cup sweetened dried cranberries
¼ cup chopped pecans
½ cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 59.6 g, Cholesterol 5.9 mg, Fat 10.2 g, Fiber 7.5 g, Protein 14.9 g, SaturatedFat 2 g, Sodium 1054.7 mg, Sugar 20.3 g

Tips:

Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have soft spots.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers well and pat them dry.
Cook the filling thoroughly: Make sure that the filling is cooked all the way through before stuffing the peppers. This will help to prevent foodborne illness.
Don't overcook the peppers: Overcooked peppers will be mushy and bland. Cook them just until they are tender-crisp.
Serve the peppers immediately: Stuffed peppers are best served hot out of the oven. They can be reheated, but they will not be as good as when they are first made.

Conclusion:

Grilled vegetarian stuffed peppers are a delicious, healthy, and versatile dish. They can be made with a variety of fillings, so you can customize them to your own taste. They are perfect for a summer cookout or a weeknight meal. With a little planning, you can easily make grilled vegetarian stuffed peppers that your whole family will love.