Best 4 Spicy Vegetarian Stuffed Peppers Recipes
Embark on a culinary journey with our tantalizing Spicy Vegetarian Stuffed Peppers, a symphony of flavors that will delight your taste buds. These vibrant bell peppers are carefully filled with a medley of wholesome ingredients, creating a hearty and satisfying meal.
Our recipe collection offers a diverse range of stuffing options, catering to various dietary preferences and flavor profiles. Indulge in the classic comfort of our traditional vegetarian stuffed peppers, packed with savory rice, aromatic vegetables, and a delightful blend of herbs and spices. For a Tex-Mex twist, try our irresistible Mexican stuffed peppers, bursting with the vibrant flavors of corn, black beans, and a zesty enchilada sauce.
If you're seeking a lighter and refreshing option, our Greek stuffed peppers are the perfect choice. Delight in a harmonious balance of fresh Mediterranean flavors, featuring fluffy quinoa, crisp cucumber, juicy tomatoes, and a tangy tzatziki sauce.
Our Indian-spiced stuffed peppers offer an explosion of exotic flavors, combining aromatic basmati rice with a flavorful medley of vegetables, fragrant spices, and a creamy yogurt sauce.
For those with a sweet tooth, our dessert stuffed peppers are a delightful treat. Filled with a delectable combination of sweet berries, creamy custard, and a hint of cinnamon, these peppers offer a unique and satisfying finish to your meal.
No matter your taste preferences, our collection of Spicy Vegetarian Stuffed Peppers guarantees a culinary adventure that will leave you craving more. Let's dive into the recipes and embark on this delicious journey together!
SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS
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
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)
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
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 PEPPERS
I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!
Provided by linda
Categories Side Dish Vegetables
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
- Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
- Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
- Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
- Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
- Bake in the preheated oven until cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g
SPICY VEGETARIAN STUFFED BELL PEPPERS
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
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:
- To make the peppers easier to stuff, cut them in half lengthwise and remove the seeds and ribs.
- If you don't have any cooked rice on hand, you can use instant rice or cook some fresh rice according to the package directions.
- Feel free to customize the filling to your liking. You can add different vegetables, such as zucchini, corn, or mushrooms. You can also add different spices, such as chili powder or cumin.
- To make the peppers even more flavorful, you can roast them in the oven before stuffing them.
- If you don't have any tomato sauce on hand, you can use a can of diced tomatoes or tomato puree.
- Serve the stuffed peppers with your favorite sides, such as rice, quinoa, or roasted vegetables.
Conclusion:
These spicy vegetarian stuffed peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are packed with flavor and nutrients, and they are sure to be a hit with everyone at the table. With a little planning, they are also relatively easy to make. So next time you are looking for a new and exciting vegetarian recipe, give these stuffed peppers a try.
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