Best 3 Spicy Vegetarian Stuffed Bell Peppers Recipes

Indulge in a vibrant and flavorful culinary journey with our tantalizing Spicy Vegetarian Stuffed Bell Peppers. Embark on a delectable adventure as we guide you through an array of tantalizing recipes, each bursting with a unique blend of spices and fresh ingredients. Savor the bold flavors of the "Classic Spicy Vegetarian Stuffed Bell Peppers" recipe, where bell peppers are transformed into vibrant vessels filled with a medley of aromatic spices, tender vegetables, and hearty grains. Discover the "Southwestern Spicy Vegetarian Stuffed Bell Peppers" recipe, a fiesta of flavors inspired by the vibrant spirit of the Southwest, featuring a zesty blend of chili powder, cumin, and roasted corn. For a taste of Mediterranean sunshine, try the "Mediterranean Spicy Vegetarian Stuffed Bell Peppers" recipe, where bell peppers are stuffed with a symphony of Mediterranean herbs, succulent feta cheese, and tangy sun-dried tomatoes. And for those who love a touch of heat, the "Thai Spicy Vegetarian Stuffed Bell Peppers" recipe promises an explosion of flavors with its fiery blend of Thai chilies, fragrant lemongrass, and creamy coconut milk. No matter your taste preferences, our collection of Spicy Vegetarian Stuffed Bell Pepper recipes offers a culinary expedition that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS

Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!

Provided by Shannon Cooks

Categories Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 teaspoons cumin
2 small purple onions, diced
2 garlic cloves, minced
1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
12 ounces frozen whole kernel corn
1 teaspoon coriander
2 teaspoons cayenne pepper (you can adjust this to your preference)
2 teaspoons salt
3/4 cup water
1 1/2 cups white rice, prepared
1 cup shredded mild cheddar cheese, divided
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
1/2 cup water

Steps:

Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
Cover with foil and bake for 30 minutes.
Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) image

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

Provided by Prose

Categories Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
1/2 cup brown rice
1/2 cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
1/2 cup corn, fresh or 1/2 cup corn, frozen
1/2 cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

Steps:

Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

SPICY VEGETARIAN STUFFED BELL PEPPERS

Spicy Vegetarian Stuffed Bell Peppers image

I love this recipe because it is gorgeous and everything except the peppers is in the pantry. This can be assembled in the time it takes to preheat the oven. To make in advance, bake the stuffed peppers without the cheese. Add it when you reheat the peppers.

Provided by fionamaggie

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 bell peppers (I use poblano)
1 1/2 cups beans (I use 1 can pinto)
1 1/2 cups diced tomatoes (I use 1 can with diced chiles)
2 cups rice (I use 1 pkg brown ready rice)
1/4 cup chopped cilantro or 1/4 cup parsley
1 teaspoon cumin
salt
pepper
1/2-1 cup shredded cheese (I use cheddar)

Steps:

Preheat oven to 400.
Cut peppers in half lengthwise, remove ribs and seeds.
Combine remaining ingredients except cheese and fill peppers.
Bake for 20 minutes.
Top with cheese as desired.
Return to oven to melt cheese.

Nutrition Facts : Calories 449.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 9, Sodium 354.7, Carbohydrate 90.5, Fiber 4.8, Sugar 6.5, Protein 11.1

Tips:

Choose the right bell 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 bell peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Cook the rice ahead of time: This will save you time when you're assembling the stuffed peppers. You can cook the rice in a rice cooker or on the stovetop.
Use a variety of vegetables: This will add flavor and texture to your stuffed peppers. Some good options include onions, carrots, celery, mushrooms, and zucchini.
Don't overstuff the peppers: This will make them difficult to cook evenly. Leave some room at the top of each pepper for the filling to expand.
Bake the stuffed peppers until they are tender: This will usually take about 30 minutes. You can check the peppers by inserting a knife into the center. If the knife comes out clean, the peppers are done.

Conclusion:

Spicy Vegetarian Stuffed Bell Peppers are a delicious and healthy meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting vegetarian recipe, give Spicy Vegetarian Stuffed Bell Peppers a try!