Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Combine 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.
Time 8h25m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours., Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
Time 1h Yield 6 serving(s) Number Of Ingredients 19 Steps:
1.start by cooking the rice with the vegetable stock, and set that aside. 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil. 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies. 3.Sautee the veggies till there at a soft stage. 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also. 5.Turn heat up to medium and mix everything together really well. 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft. 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined. 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full. 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top. Bake for 30 minutes or until cheese is melted.
Time 25m Yield 8 stuffed pepper halves Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Cut the peppers in half lengthwise and clean out the seeds. Chop the onion and sauté until they are soft but still slightly firm. Mix the onion, black beans, and corn together in a mixing bowl. In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. Add the oil mixture to the vegetables, mix until they are thoroughly coated. Fill the pepper halves with the mixture. Top each pepper with combination of the two cheeses. On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
