Simple Way to Make Perfect Veggie packed stuffed peppers

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Perfect Veggie packed stuffed peppers. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Veggie packed stuffed peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veggie packed stuffed peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veggie packed stuffed peppers is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Veggie packed stuffed peppers using 13 ingredients and 8 steps. Here is how you cook that.

We only eat a half of a pepper with some extra rice on the side at a time. So, it's more like 6 servings for my family. This is one of my family's favorites and it's a great way to pack your meal with lots of vegetables and flavor :)

Ingredients and spices that need to be Make ready to make Veggie packed stuffed peppers:

1. 3 each green bell pepper
2. 1 tbsp chicken boullion base
3. 1 cup brown rice
4. 1 1/2 cup water
5. 2/3 cup spinach
6. 2 clove garlic cloves
7. 1 can muir glen fire roasted diced tomatoes
8. 1/2 each jar of pasta sauce
9. 1/2 purple onion
10. 1 carrot
11. 2/3 cup cottage cheese
12. 1 cup sliced mushrooms
13. 1 1/2 cup 6 cheese italian blend

Steps to make to make Veggie packed stuffed peppers

1. Preheat oven to 350°F.
2. Add 1 cup of rice, 1 lg clive of garlic (minced), water, onion,olive oil and a little bit of boullion base to pot. Bring to a simmer, then cover and cook as directed on package (about 20 min)
3. Cut tops of peppers off and hollow out seeds and ribs. I like to cut thr stem out and chop up the top to add to the rice mixture.
4. Fill large pot with water and bring to simmer. Add peppers and remove from heat and cover with lid to blanch. It's completely preference on how long you want to blanch them. I like my peppers with some crunch so I leave them in about 2 minutes. Them remove from water and set aside, top down, to cool and allow any water to drip out.
5. In a pan add butter, mushrooms, spinach, carrots, 1 garlic clove, and any chopped up pepper tops. Sautee and set aside.
6. Once most of the liquid is cooked off in rice, drain any excess(this will allow rice to absorb some of the sauce while it finishes cooking in the oven). Add tomatoes, pasta sauce, sauteed veggies, and cottage cheese. Mix everything together.
7. Set peppers in glass pan, fill with rice mixture, surround peppers with remaining rice. Top with cheese and set in oven until cheese is melted and getting gold spots.

While that is certainly not the end all be guide to cooking quick and easy lunches it's good food for thought. The hope is that will get your creative juices flowing so you could prepare wonderful lunches for your own family without having to accomplish too much heavy cooking through the approach.

So that is going to wrap it up for this special food Recipe of Quick Veggie packed stuffed peppers. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!