How to Cook Yummy vegetarian stuffed peppers

vegetarian stuffed peppers. Good For Your Tastebuds, Even Better For Your Wallet. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe.

To make these vegan, simply skip the cheese and serve the cooked peppers with a sprinkle of nutritional yeast and guacamole instead. Bright orange bell peppers are stuffed with a tasty mixture of vegetables, cheeses, and whole wheat orzo pasta in this vegetarian main dish. It makes a big batch and the stuffed peppers are easy to freeze and serve later. You can have 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. You need 1 of black pepper.
3. It's 2 tbsp of brown sugar.
4. Prepare 2 tsp of thyme.
5. Prepare 1 small of handfull of corriander.
6. It's 3 large of sweet yellow bell peppers.
7. You need 2 large of cloves of garlic.
8. It's 3 of birds eye chillies.
9. It's 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. It's 1 of lemon.
14. It's 5 tbsp of breadcrumbs.
15. It's 200 grams of mozzarella cheese.
16. You need 200 grams of sharp cheeder cheese.

Heat oil in a large nonstick skillet over medium-high heat. Last Thanksgiving, when my friend Stephanie asked for a vegetarian option she could serve her non-turkey-eating relatives, this is what I suggested. Black Bean Stuffed Peppers: Black beans are the best to include in vegetarian meals because they're a great source of protein. Mixed together with flavors like onion, garlic, cumin and chili powder, these peppers will have you looking forward to Meatless Monday every single week.

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.

A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Mix in the mushrooms ( or ground chicken If using meat) and stir with a wooden spoon. Less than an hour to dinner! This past school year I've been trying to incorporate more vegetarian meals into my weekly planning. When I think about meatless meals, my mind often wanders to Italian pasta dishes, but a close second is Mexican!