Vegetarian Stuffed Pepper. 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. 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! You can cook Vegetarian Stuffed Pepper using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Vegetarian Stuffed Pepper

It's 5-6 of green, yellow bell pepper.
It's 1 cup of green lentils.
You need 1/2 cup of red lentils.
Prepare 1 of dry onion- chopped.
You need 1 spoon of tomato paste.
It's 2 of fresh tomato - copped or 1 can chopped tomato.
You need 1/2 bunch of parsley- chopped.
Prepare 2 tbs of vegetable oil.
Prepare 1 tsp of coriander seed.
It's 1 of small fresh ginger-graded.
Prepare 2-3 cups of vegetable broth.

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. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper.

Vegetarian Stuffed Pepper step by step

Cut off the tops of the bell peppers and reserve them; clean the seeds and membranes from inside the peppers..
Prepare the fillings: add 2 tablespoons of oil to the skillet over medium heat. Add the cumin seed and cook for 2 minutes, until they begin to brown. Add the onions, cook, stirring frequently, until softened and lightly browned, 8 minutes. Stir in the ginger, green lentils and 2 cups of vegetable broth.lower the heat. until liquid evaporates, add salt and pepper to your taste. add dry red lentils later, (they cook faster than greens) cook until tender.
Stuff your peppers, transfer and arrange them in a medium deep pot, aside, over medium heat mix paste with some broth and chopped tomatoes, boil, and add to peppers pot, cook about 10 -15 mins, until peppers are loosen up..

Choose from a range of fillings, including meat and vegetarian options. A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence. 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. The red lentils cook crazy fast and almost pulverize themselves into.