Vegetarian Stuffed Pepper. Delight Your Taste Buds With Easy-To-Cook Vegetarian Recipes By Kraft. The Inspired Home is the choice for all your recipe needs. 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 stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime. To make these vegan, simply skip the cheese and serve the cooked peppers with a sprinkle of nutritional yeast and guacamole instead. Mushroom and Tofu Stuffed Peppers: Tofu might be unfamiliar to the meat eater, but to the vegetarian, it's an everyday tasty eat. You can cook Vegetarian Stuffed Pepper using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegetarian Stuffed Pepper

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

Stuff it into a crisp pepper and melt it together with mushrooms, pine nuts and kale, and you've got your new favorite dish. Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips. Last Thanksgiving, when my friend Stephanie asked for a vegetarian option she could serve her non-turkey-eating relatives, this is what I suggested. Bright orange bell peppers are stuffed with a tasty mixture of vegetables, cheeses, and whole wheat orzo pasta in this vegetarian main dish.

Vegetarian Stuffed Pepper instructions

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..

It makes a big batch and the stuffed peppers are easy to freeze and serve later. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian options. Cheesy and saucy, the stuffing includes tender mushrooms, juicy tomatoes, and black olives. Full of fiber and protein and big on flavor!