Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetarian stuffed pepper. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegetarian Stuffed Pepper is one of the most favored of recent trending meals in the world. It’s enjoyed 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 fine and they look wonderful.
Cook Up Delicious Buitoni® Pasta With Our Easy To Learn Recipes. Our Freshly Made Pastas Make for a Great Dinner Everyone Will Enjoy. 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.
To begin with this recipe, we have to prepare a few ingredients. You can have vegetarian stuffed pepper using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Stuffed Pepper:
- Make ready 5-6 green, yellow bell pepper
- Get 1 cup green lentils
- Prepare 1/2 cup red lentils
- Get 1 dry onion- chopped
- Get 1 spoon tomato paste
- Prepare 2 fresh tomato - copped or 1 can chopped tomato
- Get 1/2 bunch parsley- chopped
- Get 2 tbs vegetable oil
- Make ready 1 tsp coriander seed
- Make ready 1 small fresh ginger-graded
- Take 2-3 cups vegetable broth
Black Bean Stuffed Peppers: Black beans are the best to include in vegetarian meals because they're a great source of protein. Mixed together with flavors like onion, garlic, cumin and chili powder, these peppers will have you looking forward to Meatless Monday every single week. 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.
Instructions 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.
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. 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.
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