Yummy Stuffed Bell Peppers
9 different colored bell peppers
3 vegan burger patties, optional (I use Boca)
1 white or red onion, chopped
3 cups cooked white rice
1 (20 ounce) jar spaghetti sauce (I use all natural kind)
1 (15 ounce) can pinto beans
3 teaspoons chopped garlic
salt and pepper, to taste
garlic powder, to taste
1. Preheat oven to 250 degrees F. Cut tops off 8 bell peppers and take the core and seeds out so that bell pepper is empty. Set aside.
2. In large pan, grill burger patties and break up in to small pieces. Chop 1 green or red bell pepper and mix with onions. Mix rice and burger in pan on warm heat and add spaghetti sauce.
3. Add bell pepper and onion mixture and beans. Add spices and garlic. Stuff each individual bell pepper to top.
4. Bake in oven for 10-15 minutes. Put the tops back on the bell peppers, set out and enjoy!
SO HOW'D IT GO?
These turned out great, my non-vegan husband was in shock and how delicious they were and now asks me to make them all the time. I did change a couple things.
I used boca crumbles opposed to the burgers (though pretty much the same exact thing), and plain tomato sauce. I added some grilled finely chopped broccoli to the mixture and didn't add the beans. I also don't like green peppers that much, so I used Red and Yellow, both of which really complimented the flavor of the stuffing. I served the stuffed peppers on a plate of grilled yellow corn, yum!
I love this quick and easy dinner idea, thanks so much for sharing!
Was lazy and needed a meal fast. Used a box of spanish rice. Threw in corn, red and green peppers, jalepenos, spinach, black beans, onion, celery, olives and mushrooms. Filled the peppers with my mixture of goodness and threw them in the oven. The time and temp didn't work for me well at all. I put them in at 250 for about ten minutes. Then at 350 for another 10 min. Perfect! The pepper was soft but still had some crunch. Will definitely make again. My non vegan bf loved it as well.
I used Ungreen's method of boiling the peppers, I added garlic, onion, garlic salt, the pinto beans and brown rice plus the sauce and some vegan cheese.. it was good, different but not in a bad way. Just as in something I don't usually eat.I shall be making it again. :)
Great recipe, but I made a couple of changes: First I sliced the bell peppers in half and boiled the halves for 3 minutes, then rinsed with cool water and set aside. For the filling I made a box of "Spanish Rice" that I had sitting around, and while that was cooking sauteed onion, garlic, green bell pepper, and one Tofurky polish sausage, minced to create more of a ground meat-ish situation. Once the rice was done I mixed it all together with about 1/2 cup Trader Joe's tomato basil marinara spaghetti sauce, filled the peppers, and topped with grated Follow Your Heart mozzarella "cheese," then baked them in a pyrex sprayed with nonstick spray at 350 for 15 minutes. The bell peppers themselves came out PERFECTLY (tender, sweet, everything you want out of a pepper), and the filling was nice and spicy, thanks to the Tofurky Polish sausage.
I will definitely be making these again, and plan to fool around with the filling. Wild rice or couscous cooked in faux chicken broth and mixed with sauteed mushrooms, onions, and diced zucchini is my plan for next time.
Thanks!
I loved this. I used green peppers (as we had that on hand), everything on the inside tasted good, the green peppers had a flavour I didn't like so much though. We came up with some suggestions and will probably try them out later on, use mushrooms and more cheese! Simple as that ::) . Thanks for sharing!
I used danidiva's suggestion for this recipe, it turned out amazing!! I happened to have a box of Mediterranean Curry Couscous on hand, so that was the determining factor. I didn't have any sort of veggie sausage or burger around, but I mixed & topped it with some cheddar soy cheese, very nice presentation. I don't particularly enjoy green peppers that much though, their flavor is so overpowering, but they looked really nice next to the red and yellow ones. Thanks for the stuffed bellpepper idea!