Easiest Way to Prepare Tasty vegetarian stuffed peppers

vegetarian stuffed peppers. Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love. 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 weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of. These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than make up for in flavor. You can have vegetarian stuffed peppers using 16 ingredients and 16 steps. Here is how you cook it.

Ingredients of vegetarian stuffed peppers

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

Vegetarian Greek Stuffed Peppers: Imagine your favorite Greek salad, sans lettuce. This vegetarian stuffed peppers recipe is one of our favorite summer dinners! This vegetarian stuffed peppers recipe is simple and customizable! If you don't have orzo, use couscous.

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.

A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence. 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! 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!