Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegetarian stuffed pepper. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. 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.
Vegetarian Stuffed Pepper is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vegetarian Stuffed Pepper is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian stuffed pepper using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Stuffed Pepper:
- Make ready 5-6 green, yellow bell pepper
- Take 1 cup green lentils
- Make ready 1/2 cup red lentils
- Make ready 1 dry onion- chopped
- Prepare 1 spoon tomato paste
- Get 2 fresh tomato - copped or 1 can chopped tomato
- Get 1/2 bunch parsley- chopped
- Take 2 tbs vegetable oil
- Prepare 1 tsp coriander seed
- Take 1 small fresh ginger-graded
- Take 2-3 cups vegetable broth
Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to this zippy vegetarian dinner. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.
Steps to make Vegetarian Stuffed Pepper:
- 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.
Cut red bell peppers in half length wise and remove seeds and membrane. Fill peppers with prepared rice mixture (pack in there!) and top with grated pepper jack cheese. This was the first vegetarian recipe I ever made–green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight. These stuffed peppers are best served warm from the oven, topped with sour cream, cilantro, and a fresh squeeze of lime.
So that is going to wrap this up for this exceptional food vegetarian stuffed pepper recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
