I am looking for a good stuffed bell pepper recipe not using much ground meat or rice.?

Question

I don't mind adding in a little rice or ground meat, but I would rather it to mostly be a cheese or bread stuffing with other things added in. Thanks!

Answer 1

Chees and bread crumb stuffed peppers.

2 green bell peppers, halved and seeded
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium tomato - peeled, seeded and chopped
1/4 cup chopped parsley
1/2 cup dried bread crumbs
2 tablespoons white wine
1/4 teaspoon ground black pepper
1/2 cup any type of shredded cheese you like
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, cheese and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
Bake for 20 minutes. Enjoy!

Answer 2

Try this recipe if you like macaroni.
Macaroni & Cheese Boats
1 box macaroni & cheese mix
1/4 cup milk
1/4 cup butter
1 1/2 cups shredded cheddar cheese, divided
1 tbsp worcestershire sauce
4 red, green, or yellow bell peppers, halved lenthwise
1 1/2 cups french fried onions

In a medium sauce pan, prepare macaroni & cheese from the package using the milk and butter. stir in 1 cup cheese and the worcestershire. set aside.
Arrange peppers cut side up in glass baking dish. Add 1/4 cup water to baking dish and cover. Microwave on high 5 minutes or until crisp and tender. Drain.
Spoon mac& cheese into peppers. Sprinkle with onion puffs and remaining cheese and microwave 2 minutes. Serves 4.

Answer 3

I cut up very very very small, red, yellow and green peppers, green squash, red onion, green onion, the outer part of very firm tomatoes (not the soft squishy part where the seeds are) and mushroom. You can buy special mixes for adding to ground beef to flavor meatloaf. I mix up some of that according to instructions (the one I use instructs to add soy sauce, water and a little oil to make about a cup and a half to one packet) You blend the liquid with the dry mixture in the packet and let stand to thicken. I add that to my small-chopped selection of vegetables, mix in just one big spoonful of cooked rice, and stuff my peppers with this mixture. When they are done, I sprinkle grated "three-cheese" mix over the top of each one, and put under the griller for a minute till the cheese is bubbly and slightly browning.
I haven't tried it yet, but I am sure something like taco seasoning mix, or stirfry seasoning mix would work just as well as the meatloaf seasoning mix.

Answer 4

One of my favorites is to stuff the peppers with leftover spaghetti!! I just cut up leftover spaghetti and mix it with the leftover sauce and sprinkle with Parmesan cheese. I use that in my stuffed pepper recipe. Since one of my husband's favorite sauces is four cheese spaghetti sauce, it has lots of cheese.

Remove seeds and membranes from 6 bell peppers and. Cook the green peppers, uncovered, in boiling water for 5 minutes. Invert to drain. Sprinkle the insides of peppers lightly with salt.

Combine leftover spaghetti and sauce. Cut mixture so that spaghetti is about 1 to 2 inches long. Sprinkle with Parmesan cheese. Stuff peppers with leftover spaghetti.

Place stuffed peppers in a 1-1/2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until hot.

Answer 5

All I put in is bread crumbs (don't use the store bought kind, just put some day old bread in your food processor) TONS of grated parmesan cheese, and garlic. Then add an egg and mix it to a good texture. Sprinkle some basil over the top, and some more cheese, and pop them in the oven!

Answer 6

1/2 cup long-grain rice (preferably brown)
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons butter or margarine
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 teaspoon dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 teaspoon black pepper
1/2 cup sharp cheddar cheese, shredded

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
Drain if necessary.
Set aside. Cut peppers in half.
Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of dish.
(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.

Answer 7

cous cous and vegetables topped with goats cheese is nice

Answer 8

foodnetwork.com...very creative ideas!!