How to make the BEST Stuffed Bell Peppers on Earth | Vegetarian style | The simple way
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8 Colorful Bell Peppers
1 Red Bell Pepper*
1 Orange Bell Pepper*
1 Red Onion*
1 Jalapeno or Poblano Pepper *
1 Tbsp Garlic (minced)
1/2 Cup corn
1 15 oz Can of black beans (drained & rinsed)
1.5 Cups of Cooked Wild Rice
1 Cup of tomato sauce
1 14 oz Can of diced tomatoes
1 tbsp Chili powder
1 1/2 tsp Ground cumin
1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp cayenne pepper
Cheddar & Monterey Jack cheese
* Diced ingredients.
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Vegetarian Stuffed Peppers Recipe
These vegetarian stuffed peppers and one of the best vegetarian dinner recipes I've ever made. They are healthy, packed with proteins, easy to make and super delicious. These bell peppers are stuffed with quinoa, black beans and topped with melted cheese. One you try this version of stuffed peppers you will forget about the classic version.
Full written recipe:
Ingredients:
2-3 tablespoons Olive oil
2 Onions, chopped
3-4 Garlic cloves, minced
1/2 cup (85g) Quinoa, rinsed and drained
1 can (150z/425g) Black beans, rinsed and drained
1 can (400g) Crushed tomatoes
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Oregano
2-3 tablespoons Parsley, chopped
8-10 Bell peppers, medium
1/2 cup Tomato sauce
Cheese of your choice
Tomato sauce
Directions:
1. Cook the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add 1 cup
(240ml) of water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Set aside.
2. Preheat oven to 400F (200C).
3. In a large pan or skillet heat olive oil. Add chopped onion and sauté for 5-6 minutes. Add minced garlic and cook for 2 minutes more.
4. Add cooked quinoa, black beans, crushed tomatoes, seasoning, chopped parsley, and cook for 5 minutes.
5. Cut the tops of the bell peppers and remove the seeds. Fill loosely the peppers with the filling mixture.
6. Spread few tablespoons of tomato sauce at the bottom of a 9X13-inch (22X33cm) square baking dish or a 30cm round baking dish. Arrange stuffed peppers in the baking dish.
7. Sprinkle some shredded cheese on top.
8. Grease with oil a piece of foil and cover the pepper with oiled side down.
9. Bake, covered, for 35-40 minutes, remove the foil and bake for 10 minutes more until the peppers are tender and the cheese is melted.
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The Best Stuffed Peppers. I bet you haven’t had any like these before.
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Ingredients
2 lbs ground chicken
3 large bell peppers, tri colored
1/2 green and red bell pepper, diced
1 small yellow onion, diced
2 tsp jerk seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
1 Tbsp brown sugar
Juice of 1 lime
1 tsp jalapeño pepper paste or 1 jalapeño, diced
1 tsp garlic paste or 1/2 tsp minced ginger
1 Tbsp garlic paste or 4 cloves minced garlic
1 Tbsp tomato paste
1/4 cup water
1 cup yellow rice
1 can black beans, rinsed and drained
1 cup shredded mozzarella cheese
Fresh chopped cilantro for garnish
Jerk Aioli
1/2 cup mayo
1 tsp jerk paste
Juice half lemon or lime
1/2 tsp mustard
2 Tbsp sweet chili
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Quinoa Black Bean Stuffed Peppers Recipe
This quinoa black bean stuffed peppers put a healthy yet delicious spin on traditional stuffed peppers. Best of all, they're vegan!
#black #beans #recipe
Read Full Recipe:
Stuffed Veggie Black Bean Red Pepper
This pepper is packed with veggies and black beans. The use of nutritional yeast in place of cheese is the healthy cherry on top!
Any roasted veggies you like can be used for this dish.
Filling: I used cauliflower, broccoli, kale, mushrooms, zucchini, onions, garlic and black beans. I tossed these in a marinade of olive oil, apple cider vinegar, fresh rosemary & thyme, garlic powder, & black pepper to taste.
Roasting: place veggies on pan and sprinkle with nutritional yeast. Drizzle more oil over the top. Roast the veggies in a 400• oven until tender. Remove from oven.
Stuffing peppers: wash and dry peppers. Cut the top off and remove the seeds. Generously fill the peppers with roasted filling and sprinkle with more nutritional yeast. Drizzle all peppers with more olive oil, and cover with tops. Place a small amount of water in bottom of pan. Cover with foil and place in oven at 375• until peppers are cooked to your preference.
*Nutritional yeast is commonly used in vegetarian or vegan cooking. It is loaded with health and when avoiding dairy it provides a cheesy flavor when needed.
I hope you enjoy this lo cal version of stuffed peppers!
❤️Positively Lynnie❤️️
How to Make Low Carb Black Bean Stuffed Peppers?
How to Make Low Carb Black Bean Stuffed Peppers?
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Black Bean Stuffed Peppers
Ingredients:
2 whole red peppers
2 whole yellow peppers
1/2 cup diced onion
1/2 jalapeño pepper, small diced (optional)
2 cloves garlic, minced
1 15-oz can black beans, drained and rinsed
1/2 cup homemade or store-bought salsa
1 cup shredded Mexican cheese blend
1 cup cooked rice (white or brown), quinoa or couscous
2 tablespoons olive oil
1/4 cilantro, chopped
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
Salt to taste
Pepper to taste
Directions:
1. Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
2. In a large skillet, heat the oil over medium-high heat, and add the onions.
3. Cook until onions become soft and translucent, about 3 to 5 minutes.
4. Add in the garlic and jalapeño (optional) and sauté until fragrant, about 1 minute.
5. Add in black beans, cumin, garlic salt and chili powder to the skillet, and stir to combine.
6. For more texture, smash some of the beans with the back of a spoon or spatula. If you prefer less texture, skip this step.
7. Add in the cilantro and salsa and cook until the mixture becomes uniform. Season with salt and pepper to taste.
8. Remove mixture from heat and add cooked rice to the mixture. Stir until combined. Remove from heat and allow to cool.
9. To prepare the bell peppers, carefully cut off the tops of each and remove all the seeds and ribs inside. If needed, cut the bottoms of the peppers so they can sit flat, but try to avoid making a hole in the bottom.
10. Carefully stuff each pepper with the black bean mixture, about 90 percent full. Top off each pepper with 1/4 cup of Mexican cheese blend, until it is even with the top of the pepper.
11. Arrange the peppers on the foil-lined baking sheet, and place in preheated oven until the pepper starts to turn brown and the cheese topping is golden and bubbling about 30 mins.
12. Remove from the oven and garnish with chopped cilantro. Serve warm.
13. Pro tip: Wanna bring the heat? Add a whole jalapeño pepper to the mixture or even a habanero pepper.
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#LowCarbBlackBeanStuffedPeppers #Recipe #IndianRecipe