Take any color bell pepper cut it in half and remove the seeds. Next, stuff the pepper with eggs, broccoli, mushrooms, and other vegetables. Preheat oven to 375 degrees. Bake for 35 minutes.
Cut 6 bell peppers in half and core them. Sauté onion, mushrooms, and other vegetables in olive oil. Place thin slices of roast beef into peppers followed by Provolone cheese, and sautéed vegetables. Bake at 350 degrees for 30 minutes.
Place large pan with olive oil over medium heat. Add onions, garlic, mushrooms, peppers, and Italian sausage. Cook about 10 minutes. Put into large bowl with tomato paste, tomato sauce, olives, tomato sauce, tomato paste, herbs, crushed red peppers, salt and pepper and mix thoroughly. Cut 4 bell peppers in half and core them. Scoop the filing into the peppers. Bake at 400 degrees for 45 minutes.
Cook one cup quinoa in two cups of water. Mix black beans, corn, peas, carrots, onion, celery, water chestnuts, garlic, and spices in large saucepan. Cook over medium heat for 10 minutes. Add quinoa and some tomato sauce. Cut off the tops of 6 bell peppers and core them. Place in parchment paper lined 9 x 13 inch pan. Put a tablespoon of Parmesan cheese in each pepper. Spoon quinoa mixture into pepper and top with Tex-Mex cheese. Bake at 350 degree for 40 minutes.
Heat a tablespoon of olive oil in a sauté pan over medium heat. Add half an onion and a pound of ground beef and cook. Mix in garlic, cumin, oregano, salt, bay leaf, allspice, tomato paste, tomatoes, olives, capers, raisins, and 1/2 cup water. Cover and let simmer for 20 minutes. Stuff into 3 cored, halved, bell peppers, cover with foil, and bake at 375 degrees for 30 to 40 minutes.
Mix half cup of sliced scallions, half cup of cooked chopped bacon, half cup of soft goat cheese, minced clove of garlic, an egg, some ground black pepper and a pinch of red chili flakes in a bowl. Place mixture into a plastic bag, seal and refrigerate. Slice 6 sweet peppers down the middle and remove seeds and spines. Snip corner of the plastic bag and squeeze mixture into peppers. Place in baking dish and bake at 375 degrees for 25 minutes.
Put olive oil, garlic, and an onion in a skillet. Cook on medium heat. Add turkey meat, cumin, garlic powder, and salt and cook until turkey is brown. Add 1/2 cup of chicken broth and some tomato sauce. Mix well and let simmer for 3-5 minutes. Add cup of cooked rice. Cut 3 bell peppers lengthwise and remove seeds. Place peppers in a baking dish. Stuff with turkey and rice mixture. Cover dish with foil and bake at 400 degree for 35 minutes.
Make fish chili using garlic, onion, chili, ginger, chopped tomatoes, oregano, cayenne pepper, ground coriander, paprika, and fish. Cut green peppers in half and core them. Place in a 200 degree oven for about 20 minutes. Fill peppers with chili and cover with mozzarella cheese and put in oven until cheese melts.
Combine tomato soup, water, garlic powder, pepper, salt, and ketchup in a medium bowl. Mix ground chuck, rice, eggs, milk, bread crumbs, onions, parsley, and 2 tablespoons of the tomato sauce mixture in a large bowl. Cut 4 bell peppers in half and core them. Place into a 9_13 pan. Put a handful of meat mixture into each pepper. Pour tomato sauce mixture over packed peppers. Cover with foil and bake at 350 degrees for 1 hour.
Give your stuffed peppers a southwestern kick by putting turkey, corn, onion, garlic, jalapenos, beans, tomatoes, and taco seasoning on top. Try using the pepper as a healthy alternative to a taco shell by filling it with all your favorite taco bar ingredients.
A pepper makes the perfect bowl to serve chili that you can then eat afterwards! Mix some rice, beans, and tomato sauce in the pepper and cook. Top it with some cheese.