Best Veggie Delight Stuffed Peppers Recipe 475 Recipes

VEGGIE DELIGHT STUFFED PEPPERS

Veggie Delight Stuffed Peppers image

Delight your palate with these colorful vegetable stuffed peppers! They are filled with broccoli, corn, green onions and brown rice for a meatless meal.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h25m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium red bell peppers
1 cup frozen broccoli florets, thawed, drained and coarsely chopped
2/3 cup cooked brown rice
1/2 cup frozen corn
1/2 cup sliced green onions
1/2 cup Progresso™ Italian style bread crumbs
1 can Progresso™ Light chicken corn chowder
1/2 teaspoon seasoned salt
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)

Steps:

Heat oven to 400° F. Slice tops off bell peppers, and remove ribs and seeds. Cut thin slice from base of each pepper to help them stand straight, if needed. Place peppers in ungreased 8-inch square baking dish.
In medium bowl, mix broccoli, rice, corn, green onions, bread crumbs, chowder and seasoned salt. Spoon broccoli mixture into peppers. Cover with foil.
Bake 30 minutes. Remove foil; bake about 30 minutes longer or until peppers are tender. Sprinkle each with 1 tablespoon cheese.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g

VEGETARIAN STUFFED PEPPERS

Vegetarian Stuffed Peppers image

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. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges