Healthy and hearty these 3 recipes will give you lots of colour and flavour on your table this fall.
Stuffed peppers are a wonderful classic that you can switch up according to your tastes as seen in these how-to videos! Featured are: Italian, Mediterranean and Vegetarian styles.
Italian Stuffed Peppers
2-3 bell peppers
1 tbsp oil
1 small onion
2 cloves garlic, minced
1lb hot Italian sausage, casings removed
¾ cup rice
1½ cup vegetable/chicken broth
1 cup tomato sauce
2 tsp Italian seasoning
salt and pepper
1 cup mozzarella, shredded
¼ cup parmesan, freshly grated
Cut peppers in half, removing the membrane and seeds.
Boil for 3-5 minutes until they are flexible.
Drain in a colander and set aside.
Cook rice in broth according to package directions. Set aside.
In a large frying pan, heat oil over medium-high.
Add onion and sauté for 3-4 minutes
Add garlic and sauté for another 30 seconds.
Add hot Italian sausage and cook until it’s no longer pink, breaking it up with your spatula.
Add cooked rice, tomato sauce, Italian seasoning and salt and pepper.
Cook until heated through, about 5 minutes.
Stuff peppers and place in a well-greased roasted dish.
Top each pepper with shredded mozzarella and grated parmesan.
Roast at 350°F for 15-20 minutes.
Enjoy!
Vegetarian Stuffed Peppers
2-3 bell peppers
1 tbsp oil
1 small red onion, finely diced
½ jalapeno, minced
2 cloves garlic, minced
½ cup quinoa
1 cup vegetable/chicken broth
1 can black beans, rinsed and drained
1 can diced tomatoes
1 tbsp taco seasoning
salt and pepper
1 cup cheddar, shredded
Cut peppers in half, removing the membrane and seeds.
Boil for 3-5 minutes until they are flexible.
Drain in a colander and set aside.
Cook quinoa in broth according to package directions. Set aside.
In a large frying pan, heat oil over medium-high.
Add onion and sauté for 3-4 minutes
Add garlic and jalapeno and sauté for another 30 seconds.
Add cooked quinoa, black beans, diced tomatoes, taco seasoning
salt and pepper.
Cook until heated through, about 3-5 minutes.
Stuff peppers and place in a well-greased roasted dish.
Top each pepper with shredded cheddar.
Roast at 350°F for 15-20 minutes.
Enjoy!
Mediterranean Stuffed Peppers
2-3 bell peppers
2 tbsp oil
1 small red pepper, finely diced
1 small zucchini, finely diced
1 clove garlic, minced
¼ cup kalamata olives, pitted and chopped
2 cups cooked orzo/quinoa
1 cup cooked chicken, finely diced
½ lemon, juiced
1 tbsp red wine vinegar
2 tsp Greek seasoning
1 tbsp fresh parsley, chopped
salt and pepper
1 cup feta cheese
Cut peppers in half, removing the membrane and seeds.
Boil for 3-5 minutes until they are flexible.
Drain in a colander and set aside.
Cook orzo according to package directions. Set aside.
In a large frying pan, heat oil over medium-high.
Add red pepper and zucchini and sauté for 3-4 minutes
Add garlic and kalamata olives and sauté for another 30 seconds.
Add cooked orzo, chicken, lemon juice, red wine vinegar, Greek seasoning, parsley and salt and pepper.
Cook until heated through, about 3 minutes.
Stuff peppers and place in a well-greased roasted dish.
Top each pepper with crumbled feta.
Roast at 350°F for 15-20 minutes.
Enjoy!
SOURCE: Domestic Geek, YouTube
