Recipe: Appetizing vegetarian stuffed peppers

vegetarian stuffed peppers. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. View Our Easy Stuffed Bell Peppers Recipe. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers.

These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. Vegan Stuffed Poblano Peppers: If you're already doing meatless Monday, you might as well go ahead and go vegan that day too. In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. You can cook vegetarian stuffed peppers using 16 ingredients and 16 steps. Here is how you achieve that.

Ingredients of vegetarian stuffed peppers

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

Mix in the mushrooms ( or ground chicken If using meat) and stir with a wooden spoon. Full of fiber and protein and big on flavor! A healthy, vegan, and gluten-free entrée. Vegetarian stuffed peppers seemed like a necessary addition to our meal rotation, since my Greek Stuffed Peppers have been a long-time favorite of all of my boys.

vegetarian stuffed peppers step by step

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.

Remove from the oven and allow to cool. In a large skillet over medium heat, add the. Perfect as a main dish or a side. Colorful vegetarian stuffed peppers will brighten up dreary winter days and get us excited for the upcoming spring days. Meatless Monday never looked so good!

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