Bell peppers, no matter how you slice it, are a simple way to add texture and flavor to many different meals.
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Here in Michiana, they’re a common plant in gardens because of their relative ease to grow in our zone and because they’re just darn delicious.
Slicing ’em and eating them raw can get a little boring, so we’ve found five different kinds of stuffed pepper recipes to help you add some variety to your meals, including a couple of vegetarian.
VEGETARIAN MEXICAN-INSPIRED STUFFED PEPPERS
Total time: 55 minutes
- Preheat oven to 350 F.
- In a large pot of water, add 1 tablespoon of salt and bring it to a boil.
- Add the peppers to the boiling water and cook until slightly softened, 3 to 4 minutes. Drain.
- In a skillet, heat olive oil over medium heat. Cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- In a large bowl, mix rice, black beans, tomatoes and cooked onion and add chili powder, garlic salt, cumin and 1/2 teaspoon salt; stir until evenly mixed.
- Fold in 1 1/2 cups cheese into rice mixture. Spoon rice mixture into each bell pepper.
- In a 9-by-9 baking dish, arrange the peppers. Sprinkle peppers with remaining cheese.
- Bake in the oven until cheese is melted and bubbling, about 30 minutes.
LENTIL STUFFED PEPPER SOUP
From Oh My Veggies
Total time: 50 minutes
Servings: 5 servings
- 1 cup uncooked brown lentils, rinsed
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- One 15-ounce can diced fire roasted tomatoes
- One 15-ounce can tomato sauce
- 4 cups vegetable broth
- 2 cups water
- 10 ounces cooked brown rice (optional)
- Fresh parsley for serving (optional)
- In a large pot, warm the olive oil over medium-low heat.
- Add the onion and sprinkle with a pinch of salt and pepper. Cook until translucent, about 3 minutes.
- Add the garlic, bell peppers and dried herbs, and cook for 5 more minutes.
- Pour in the can of diced tomatoes — including the juice — tomato sauce, vegetable broth, water and lentils, and stir together.
- Turn the heat to high to bring to a boil. Once the water begins to boil, reduce the heat to medium and cook for about 35 minutes, or until the lentils are tender.
- Serve the soup warm with fresh parsley. Add brown rice as desired on top of the soup.
SLOW COOKER STUFFED PEPPER SOUP
If you’ve got a little more time on your hands, or you want to prepare a larger meal for a group (game day, maybe?). This idea comes from Recipes that Crock, and it’s about as easy as it gets. The only prep time this recipe takes is to brown your beef and your onions, then you toss the ingredients into the crock pot and let it do its thing. With beef, onion, tomato, basil, oregano and rice, this hearty stuffed pepper recipe is sure to fill up the whole team.
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
This is a more or less standard way to cook stuffed peppers, but sometimes a classic is exactly what you’re after. If you’re looking for a new way to try a standby, Food.com has a highly rated stuffed pepper recipe. It takes about an hour and fifteen minutes to make, so make sure you’ve got a bit of time to make this one for the family.
STUFFED PEPPER CASSEROLE
You can’t go wrong serving a casserole, it’s basically an unwritten rule. Skinny Mom has a recipe for stuffed pepper casserole that knocks the fat outta stuffed peppers. At 11 grams of fat per 1 cup serving, you don’t have to feel guilty about enjoying such a tasty and filling meal.
As an added bonus, check out this video from Gordon Ramsay on the best way to slice and Julienne your peppers if your recipe calls for it.