Meatless Main Dishes: Quick and Easy Stuffed Peppers

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Classic Stuffed Turkey

2 large onions, chopped2 celery ribs, chopped1/2 pound fresh mushrooms, sliced1/2 cup butter1 (14.5 ounce) can chicken broth1/3 cup minced fresh parsley2 teaspoons rubbed sage1 teaspoon salt1 teaspoon poultry seasoning1/2 teaspoon pepper12 cups unseasoned stuffing cubesWarm water1 (14 pound) turkeyMelted butterIn a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 12 servings (10 cups stuffing). Amount Per Serving  Calories: 983 | Total Fat: 46.8g | Cholesterol: 335mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 983

Total Fat: 46.8gCholesterol: 335mgSodium: 794mgTotal Carbs: 22.5g    Dietary Fiber: 2.3gProtein: 111.1g VIEW DETAILED NUTRITION
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Stuffed Peppers: Laurie's Stuffed Peppers

1 pound pork sausage2 pounds ground beef1 small onion, chopped1 dash garlic salt4 (14.5 ounce) cans diced tomatoes, drained1 (10 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) package uncooked instant rice6 large green bell peppers1 cup grated Asiago cheeseIn a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C). Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted. Amount Per Serving  Calories: 735 | Total Fat: 19.7g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 735

Total Fat: 19.7gCholesterol: 76mgSodium: 837mgTotal Carbs: 104.8g    Dietary Fiber: 4.4gProtein: 30.5g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry Stuffed Turkey Breasts | Submitted By: Esther Nelson

1 (12 ounce) package herb-seasoned bread stuffing mix2 skinless boneless turkey breasts1 cup chopped pecans2 (8 ounce) packages dried, sweetened cranberries2 tablespoons olive oil6 lettuce leaves1/2 cup pecan halvesPreheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries. Amount Per Serving  Calories: 387 | Total Fat: 18.4g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Cranberry Stuffed Turkey Breasts

Servings Per Recipe: 10

Amount Per Serving

Calories: 387

Total Fat: 18.4gCholesterol: 34mgSodium: 858mgTotal Carbs: 32.6g    Dietary Fiber: 3gProtein: 23.2g VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers | Submitted By: BDEGER

1 pound ground beef1/2 cup uncooked long grain white rice1 cup water6 green bell peppers2 (8 ounce) cans tomato sauce1 tablespoon Worcestershire sauce1/4 teaspoon garlic powder1/4 teaspoon onion powdersalt and pepper to taste1 teaspoon Italian seasoningPreheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Amount Per Serving  Calories: 248 | Total Fat: 9.4g | Cholesterol: 46mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

Total Fat: 9.4gCholesterol: 46mgSodium: 564mgTotal Carbs: 25.6g    Dietary Fiber: 3.5gProtein: 16g VIEW DETAILED NUTRITION
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This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes before hand to soften and to reduce cooking time. While cooking the meat, I added ALOT of onion powder and 2 cloves of garlic, minced. I used brown rice. I mixed together with regular tomato sauce and worcestershire. Then topped with basil, oregano, garlic tomato sauce because that was the only other can I had available. I baked at 350 for 30 minutes, I did not baste every 15 minutes. They turned out tender, not mushy, and wonderful. My husband has never had stuffed peppers in his life and loved them, actually went back for seconds. My children (10 & 6)topped theirs with parmesean cheese and ate the meat out of the middle, thought it tasted like the meat used in spaghetti sauce. They both tried a taste of the pepper, which made mom happy. Maybe next time they'll try more. Great recipe! Was this review helpful? [ YES ]
402 users found this review helpful This was my first time to make stuffed peppers. I steamed my peppers for about 15 minutes... I found that the sauce in this recipie was not enough, as there was none in the bottom of the pan for basting. Also, it was a little to thick.I think a thinner sauce and more of it, would make for better basting. This recipie did not specify wheather to bake covered or not. This can definately affect baking results.I would, however try this dish again, making certain revisions. It was pretty good but could stand some improvements.***UPDATE- I originaly gave this recipe 4 stars, however,I have made some revitions and will now give this recipe 5 stars. Here is what I do....Do not precook the ground beef. Mix uncooked beef with 1/2 C instant rice. (saves time) Instead of garlic and onion powder,sautee 1 small onion, finely chopped, and 2 cloves minced garlic in olive oil prior to adding to meat mixture. Also I add 1/2 of a 15 oz can of italian style stewed or diced tomatoes and 1/2 t italian seasoning to meat mixture. For the sauce I use 1 15 oz can of tomato sauce, remaining 1/2 can of tomatoes, pureed,a dash of sugar and 1/2 t of italian seasoning. Or,you can substitute jared marinara sauce for tomato sauce in both meat mixture and over the top. This works well. These can also be cooked in a slow cooker on high for 2 1/2-3 hrs or untill thermometer inserted into center reads 160 degrees. Enjoy! Was this review helpful? [ YES ]
337 users found this review helpful I found that the sauce in this recipie was not enough, as there was none in the bottom of the... I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable. Was this review helpful? [ YES ]
248 users found this review helpful I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I...

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Stuffed Peppers: Stuffed Peppers with Creole Sauce | Submitted By: Bobbie Jean

1 tablespoon olive oil1/2 cup finely chopped onion2 cloves garlic, minced1/2 cup finely chopped green bell pepper1 (8 ounce) can tomato sauce1 (15 ounce) can crushed tomatoes1 teaspoon salt1 teaspoon chili powder1 teaspoon white sugar1/4 teaspoon ground black pepper1/8 teaspoon ground clove1 bay leafStuffed Peppers:4 large green bell peppers, tops removed, seeded1 pound ground beef1/4 cup minced onion1/3 cup finely chopped celery1 1/2 cups cold, cooked white rice1/4 cup grated Parmesan cheesesalt and pepper to tasteHeat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper. Preheat oven to 375 degrees F (190 degrees C). To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes. Amount Per Serving  Calories: 442 | Total Fat: 19.5g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Stuffed Peppers with Creole Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

Total Fat: 19.5gCholesterol: 74mgSodium: 1296mgTotal Carbs: 41.5g    Dietary Fiber: 7.1gProtein: 27.7g VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers My Way | Submitted By: Sandy

1 cup water1/2 cup uncooked Arborio rice2 green bell peppers, halved and seeded1 tablespoon olive oil2 green onions, thinly sliced1 teaspoon dried basil1 teaspoon Italian seasoning1 teaspoon salt1 pinch ground black pepper1 tomato, diced1/2 cup crumbled feta cheesePreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately. Amount Per Serving  Calories: 402 | Total Fat: 15.3g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 402

Total Fat: 15.3gCholesterol: 33mgSodium: 1596mgTotal Carbs: 54.6g    Dietary Fiber: 4.8gProtein: 11g VIEW DETAILED NUTRITION
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Reviewed on Oct. 23, 2006 by Post-It Poet    Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand. Was this review helpful? [ YES ]
96 users found this review helpful Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these... So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with. Was this review helpful? [ YES ]
72 users found this review helpful So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic,... Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites! Was this review helpful? [ YES ]
30 users found this review helpful Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic... Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes. Was this review helpful? [ YES ]
23 users found this review helpful Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and...

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Stuffed Peppers: Stuffed Peppers | Submitted By: KDCG

1/2 cup uncooked white rice3/4 cup water4 green bell peppers1 onion, chopped4 tablespoons olive oil8 ounces textured vegetable protein2 tablespoons chopped fresh parsley2 cups tomato sauce4 ounces shredded mozzarella cheesesalt to tasteground black pepper to tasteCombine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted. Amount Per Serving  Calories: 532 | Total Fat: 20.6g | Cholesterol: 18mg

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Stuffed Peppers: Stuffed Peppers Italian Style | Submitted By: DJCARR

4 green bell peppers, halved and seeded1 (1 pound) loaf stale Italian bread, crumbled1 tablespoon olive oil1 small onion, chopped2 cloves garlic, minced1 (2 ounce) can anchovy fillets, chopped8 pitted green olives, chopped2 tablespoons extra virgin olive oil1/2 teaspoon ground black pepper1/2 teaspoon crushed red pepper flakes1 (15 ounce) can tomato saucePreheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce. Amount Per Serving  Calories: 246 | Total Fat: 8.3g | Cholesterol: 5mg

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