MULTIGRAIN STUFFED PEPPER CUPS
"This recipe is one of my family's favorites," remarks Judy Charbonneau of Bethlehem, Connecticut. "With its mix of healthy grains, this variation on stuffed peppers is high in fiber, low in fat-delicious!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside., In a large saucepan, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. , Cover and bake at 375° for 30-35 minutes or until peppers are tender and filling is heated through.
Nutrition Facts : Calories 253 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
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Ali Gee
[email protected]I've tried many stuffed pepper recipes, but this one is by far the best. The multigrain filling is so flavorful and satisfying, and the peppers are always cooked to perfection. I highly recommend this recipe!
Kevin Hasani
[email protected]These stuffed peppers were delicious! I made them for dinner last night and my family loved them. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again!
QUEENIE ANN TORRES
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed these stuffed peppers. The filling was so flavorful and filling, and the peppers were cooked perfectly. I would definitely make these again!
Chidex Røndön
[email protected]This recipe is a keeper! The multigrain filling was so flavorful and satisfying. I loved the combination of quinoa, black beans, and roasted red peppers. The peppers were also cooked perfectly. I will definitely be making this again and again!
Mike Fields
[email protected]These stuffed peppers were easy to make and packed with flavor. I used brown rice instead of quinoa, and it worked out great. I also added a bit of chili powder to the filling for a little extra kick.
Jese
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The flavors are so well-balanced, and the peppers are always cooked to perfection. I highly recommend this recipe!
Siyabulela Mhlawuli
[email protected]These stuffed peppers were a great way to use up some leftover quinoa and black beans. I also added some chopped spinach and mushrooms to the filling, and it turned out really well.
Ed Johnson
[email protected]These stuffed peppers were so easy to make and they turned out so delicious. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again!
Mahim Islam
[email protected]I'm a vegetarian, so I was looking for a meatless stuffed pepper recipe. This one fit the bill perfectly. The filling was delicious and flavorful, and the peppers were cooked perfectly. I will definitely be making this again!
Lydia Thekiso
[email protected]These stuffed peppers were a hit at my last potluck. Everyone loved the combination of flavors and textures. The quinoa and black beans added a nice heartiness, while the roasted red peppers and corn gave it a vibrant sweetness.
Clash of Clans pera
[email protected]I've tried many stuffed pepper recipes, but this one is by far the best. The multigrain filling is so flavorful and satisfying, and the peppers are always cooked to perfection. I highly recommend this recipe!
Ebony Smith
[email protected]These stuffed peppers were delicious! I made them for dinner last night and my family loved them. The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again!
Mahendta Nath
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed these stuffed peppers. The filling was so flavorful and filling, and the peppers were perfectly cooked. I would definitely make these again!
NR HASAN
[email protected]This recipe is a keeper! The multigrain filling was so flavorful and satisfying. I loved the combination of quinoa, black beans, and roasted red peppers. The peppers were also cooked perfectly. I will definitely be making this again and again!
am maish
[email protected]These stuffed peppers were easy to make and packed with flavor. I used brown rice instead of quinoa, and it worked out great. I also added a bit of chili powder to the filling for a little extra kick. Will definitely make these again!
Fateme Ahmadi
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The flavors are so well-balanced, and the peppers are always cooked to perfection. I highly recommend this recipe!
Aqsa Ahmad
[email protected]This was a great way to use up some leftover quinoa and black beans. I also added some chopped spinach and mushrooms to the filling, and it turned out really well. The peppers were a bit spicy for my taste, but that's just a personal preference.
md Eklus
[email protected]I'm not usually a fan of stuffed peppers, but this recipe changed my mind. The multigrain filling was delicious and flavorful, and the peppers were perfectly cooked. I will definitely be making this again!
Naeem Francke
[email protected]These stuffed peppers were a hit! I loved the combination of flavors and textures. The quinoa and black beans added a nice heartiness, while the roasted red peppers and corn gave it a vibrant sweetness. Definitely adding this to my regular rotation!