Recipe: Perfect vegetarian stuffed peppers

vegetarian stuffed peppers. 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. These Vegetarian Stuffed Peppers are made low carb by swapping regular rice for cauliflower rice! They're so flavorful and delicious that no one will ever know!

They're weeknight-friendly, made mostly with pantry staples, and feature everyone's favorite. Vegetarian Greek Stuffed Peppers: Imagine your favorite Greek salad, sans lettuce. A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence. You can have vegetarian stuffed peppers using 16 ingredients and 16 steps. Here is how you achieve it.

Ingredients of vegetarian stuffed peppers

1. Prepare 1 of olive oil.
2. You need 1 of black pepper.
3. You need 2 tbsp of brown sugar.
4. It's 2 tsp of thyme.
5. You need 1 small of handfull of corriander.
6. You need 3 large of sweet yellow bell peppers.
7. Prepare 2 large of cloves of garlic.
8. You need 3 of birds eye chillies.
9. It's 3 tbsp of tomato sauce.
10. You need 1 can of tomato.
11. It's 1 medium of red onion.
12. Prepare 150 grams of oyster mushrooms.
13. It's 1 of lemon.
14. Prepare 5 tbsp of breadcrumbs.
15. It's 200 grams of mozzarella cheese.
16. You need 200 grams of sharp cheeder cheese.

Vegetarian stuffed poblano peppers are stuffed with black beans, corn, pepper, onion & peas! Topped with cheese, they will be a great addition to your Thanksgiving table! Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options.

vegetarian stuffed peppers instructions

1. preheat oven to 180゜.
2. cut the peppers in half lengthwise and deseed.
3. drizzle some olive oil onto a pan on your highest heat setting.
4. chop the garlic and chilly up finely and add to the pan.
5. dice the red onion into very small cubes add to the pan.
6. cut the mushrooms into quarters and add to the pan and let them brown..
7. add the can of tomatoes to the pan along with the tomato sauce and let it simmer for about 5minutes stirring occasionaly.
8. add the juice of 1 lemon. I think the best way to get the most juice out of lemon is to put it in the microwave for 30sec to 1min..
9. add the 2 tablespoons of brown sugar and thyme to the pan.
10. chop the coriander finely and add to the pan..
11. add the breadcrumbs.
12. lovingly grind some fresh black pepper over it..
13. break the mozzarella into small pieces and stir well into the mixture. making sure the mixture Is mixed thoroughly.
14. spoon generous amounts of the mixture into the 6pepper halves. place on a baking tray sprayed with non stick spray and place into the oven for about 10minutes.
15. when the peppers are golden browning sprinkle over the grated cheeder and place back into the oven for another 1minute until the cheese has melted.
16. best enjoyed with some rocket on the side.

Vegetarian stuffed peppers with taco quinoa, black beans, and pecans made easy in the Instant Pot. This post was sponsored by the American Pecan Council, but all opinions are my own. These delicious Vegetarian Stuffed Peppers are loaded with rice, veggies, black beans, spices and smothered with cheese. They're so flavorful and and it's just a bonus that they're healthy too! This vegetarian stuffed peppers recipe is one of our favorite summer dinners!

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