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Vegetarian Stuffed Peppers

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These stuffed peppers make a delicious all-in-one veggie/grain side dish. One time saver is to use a quick-cook brown rice. The other would be to use a coarse bulgar wheat or quinoa which is much faster to cook. I use a flavorful vegetarian sausage, but if you want to use regular sausage, then it can easily be adapted for meat-lovers. Check labels if there is a concern about food allergies or gluten, as many vegetarian sausages have soy and/or wheat. Beans, lentils or other meat substitutes could be used instead. We found a smaller sweet orange pepper in the garden and stuffed this too. It would be a great size for a toddler or preschooler!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
4 pimientos, corte en mitad, remova semillas (cualquier color)
pimientos
4
corte en mitad, remova semillas
cualquier color
1¼ tazas arroz integral
arroz integral
tazas
16 onzas caldo de vegetales
caldo de vegetales
16
onzas
2 cucharadas aceite
aceite
2
cucharadas
4 onzas salchicha vegetariano, picado (leer la etiqueta si allergias es un problema)
salchicha vegetariano
4
onzas
picado
leer la etiqueta si allergias es un problema
1 cebollitas verdes, cortado en rodajas y las partes verdes y blancas quitadas
cebollitas verdes
1
cortado en rodajas y las partes verdes y blancas quitadas
1 zanahoria, rallado en tiras (mediano)
zanahoria
1
rallado en tiras
mediano
½ calabacín, rallado en tiras (grande)
calabacín
½
rallado en tiras
grande
1 clavo ajo, picado fino
ajo
1
clavo
picado fino
2 cucharadas perejil, cortado (fresco, hoja plana)
perejil
2
cucharadas
cortado
fresco, hoja plana
sal (al gusto)
sal
al gusto
pimienta negra (al gusto)
pimienta negra
al gusto
queso parmesano, rallado (puede cambiar a 1 cucaharada de semillas de caju mas 1 cucharada nutricional yeast para version sin leche.)
queso parmesano
rallado
puede cambiar a 1 cucaharada de semillas de caju mas 1 cucharada nutricional yeast para version sin leche.

METODÓ

Heat oven to 375 degrees. Place peppers on a cookie sheet (sprayed with cooking spray) and bake 15 minutes. While peppers are cooking prepare rice according to package instructions using vegetable stock instead of water (if you don’t have enough stock you can add water as needed). In a large skillet heat oil on medium and cook sausage and green onions until softened. Add shredded carrots and zucchini and cook another 5 minutes until softened. Add garlic and parsley, and cook another 2-3 minutes. When rice is finished add it to the skillet and combine with the vegetable mixture. Season with salt and pepper to taste. Loosely pack rice mixture into each pre-baked pepper and bake another 30-40 minutes until pepper is soft. Sprinkle with parmesan and bake another 5 minutes.

Tiempo de preparacion
25 min
Tiempo de cocinar
35 min
Sirve:
4-8 servings

Yum Ratings

😫😟😐😀😍 “Yuck! I don’t like peppers but I like the spicy filling.” —Zane, age 8
😫😟😐😀😍 “Yum. I’m actually surprised because I don’t like peppers. I like the filling, but I would like the peppers more crisp.” —Thomas, age 13
😫😟😐😀😍 “Super yum! I like peppers!” —Anna, age 10
😫😟😐😀😍 “Yum!” —Joseph, age 5
😫😟😐😀😍 “Yum!” —Catherine, almost 2
😫😟😐😀😍 “Yuck! I didn’t like the peppers, but I liked the filling.” —Nia, age 8
😫😟😐😀😍 “Yuck! I didn’t like the peppers, but I liked the filling.” —Noelle, age 8