These easy stuffed peppers are a great low-carb dinner for the busy weeknight. The ground beef, seasoned with oregano and onion powder is flavorful, but not too spicy to make you cry! If you’re looking for something more elaborate or have dietary restrictions like veganism/vegetarianism, these would be an excellent alternative as well!.
The “easy stuffed peppers vegetarian” is a recipe that uses canned and jarred ingredients to make an easy dish for any night of the week. The recipe can be made in less than 30 minutes, with minimal effort.
This delectable recipe of Peppers Stuffed with Ease with rice, cheese, and a spicy thyme tomato sauce is a meal in itself.
For a variety of reasons, I like these Peppers Stuffed with Ease. They’re really easy to prepare, but the taste is incredible.
They’re also an excellent choice for a “Meatless Monday” meal.
What is Meatless Monday, exactly?
Actually, it’s a movement started in 2003 by Sid Lerner in collaboration with the Johns Hopkins Bloomberg School of Public Health.
They feel that foregoing meat one day a week is beneficial not just to your general health but also to your money.
This movement has now spread over the world.
Ghent, Belgium, became the first city outside of the United States to become vegetarian in May 2009.
On Thursdays, they have Meatless Thursdays.
Paul McCartney started Meat-Free Mondays in the United Kingdom shortly after.
It already operates in over 40 countries and is still expanding.
As a result, we at Two Cups of Health are doing our bit to help.
Meatless Mondays are excellent for these Peppers Stuffed with Ease.
Super nutritious, utterly delectable, and packed with protein from the cheese, grains, and vegetables.
It’s a whole dinner.
These were produced years ago, before the movement started, as an experiment.
My mother used to make stuffed peppers with ground meat and onions when I was a kid.
It sounded delicious for supper, but I didn’t have any ground beef on hand.
I did have any lovely red peppers, so I used rice and cheddar cheese instead.
Then a hot tomato sauce was added.
I was hooked, and I’ve cooked them many times since.
Peppers Stuffed with Ease Ingredients
Cooked rice is a nutritious grain that may be used as a filler.
Sea salt: For this cuisine, sea salt is the ideal spice.
Red peppers are not only very healthful and attractive, but they are also somewhat sweeter than green peppers.
Vitamins A, B, C, and K are abundant in tomato sauce.
Thyme: This herb adds a Mediterranean, somewhat minty taste to the dish.
Worcestershire sauce: Adds a tangy, somewhat salty bite to the dish.
Cheddar cheese: Provides nutrition as well as a delicious creamy flavor.
How to Make Stuffed Peppers in a Snap
This dish is very simple to prepare.
Simply cut the tops off the peppers and scrape out the seeds. Then, in a baking dish, insert the pepper shells that have been hollowed out.
In a small bowl, mix the tomato sauce, thyme, and Worcestershire sauce.
Then, in a second bowl, combine cooked rice, half of the tomato mixture, and shredded cheddar cheese.
To blend, stir everything together.
Fill the pepper shells with the rice mixture.
Then drizzle the leftover tomato sauce mixture over each filled pepper and top with more shredded cheddar cheese.
Preheat oven to 350°F and bake for 55 minutes, or until peppers are soft.
Serve and enjoy your meatless Monday meal!
Recipes to Print
Peppers Stuffed with Ease
These Peppers Stuffed with Ease are filled with rice, cheese and a spicy thyme tomato sauce that makes this delicious dish a meal in itself.
Time to Prepare: 25 minutes
Cooking Time: 55 minutes
1 hour 20 minutes total time
Dish of the Day:
2 servings at the same price
calorie count: 383 kcal
Pam is the author of Two Cups of Health.
- a half cup of jasmine rice
- 1 quart of water
- a quarter teaspoon of salt
- 2 peppers (red)
- 1 can (8 oz) tomato sauce
- 1/2 teaspoon of thyme
- 1 tbsp Worcestershire sauce (optional)
- 3/4 cup grated Cheddar cheese
Preheat the oven to 375 degrees Fahrenheit.
Fill the saucepan halfway with water and bring to a boil over high heat. Reduce the heat to medium low and add the salt and rice. Simmer for 18 minutes, or until all of the water has been absorbed.
In a small bowl, combine tomato sauce, thyme, and Worcestershire sauce.
Remove the seeds from the interior of the peppers and trim the tops. Trim the bottoms of the peppers to make them stand up straight. In a lightly greased baking tray, place the pepper shells.
Place cooked rice in a medium mixing basin. Half of the tomato sauce mixture, as well as 1/2 cup of shredded Cheddar cheese, should be added to the rice. Mix thoroughly, then spoon the rice mixture into the hollowed-out peppers.
Pour the remaining tomato sauce mixture over each pepper and top with the remaining 1/4 cup of shredded cheese.
calorie count: 383 kcal | Carbohydrates: 46g | Protein: 15g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 653mg | Potassium: 413mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4150IU | Vitamin C: 153mg | Calcium: 336mg | Iron: 1.6mg
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Easy Stuffed Peppers for two is a recipe that is quick and easy to make. The peppers are stuffed with ground beef, rice, and cheese. Reference: easy stuffed peppers for two.
Frequently Asked Questions
Do you have to cook peppers before stuffing them?
A: No, you can even stuff them raw.
Why do you boil green peppers before stuffing them?
A: I boil green peppers before stuffing them because it makes the filling easier to spread and keeps the pepper from turning a different color.
How long does it take to soften peppers in the oven?
A: For sweet peppers, it takes 5 minutes to bake at 375 degrees. However, if you use hot peppers theyll need 10-15 minutes baking time until softened.
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