What are some tasty vegetarian fillings for stuffed peppers?

Take some rice mixed with fried sliced onions ,garlic salt pepper and seasonings mixed together and scoop it in a cold red pepper! Cottage cheese with spices can be great as well Be creative and you can get good inventions cheers

CHEESE! Mushrooms, Tofu. Just make it like a vegetarian Pizza...but inside a pepper.

Here are some great vegetarian recipes: Vegetarian Stuffed Red Bell Peppers Servings: 2 These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own. 1 cup quinoa 1 cup water 2 red bell peppers 1/2 Granny Smith apple, cored and chopped 1 tablespoon fresh lime juice 1 teaspoon olive oil 1 clove garlic, minced 1 1/2 tablespoons chopped fresh parsley 1 1/2 tablespoons chopped fresh mint 1 cup chopped tomatoes 3 green onions, thinly sliced sea salt and pepper to taste Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes. ==================== Stuffed Green Peppers Servings: 4 Peppers stuffed with black beans, rice and cheese, then topped with tomato sauce. Add your favorite herbs and spices to jazz it up! A great way to use left over rice. Use any cheese you choose. 1 cup uncooked white rice 1 (15 ounce) can black beans, drained and rinsed 1 tablespoon chili powder 4 green bell peppers 16 slices Swiss cheese 1 (15 ounce) can tomato sauce Preheat oven to 400 degrees F (200 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top. Bake in preheated oven until peppers soften, about 45 minutes. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve. ===================== Tofu and Rice Stuffed Peppers Servings: 4 Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these. 1 cup uncooked brown rice 2 cups water 2 tablespoons olive oil 1 clove garlic, minced 1 (12 ounce) package extra-firm tofu, drained and diced 1 3/4 cups marinara sauce, divided salt to taste ground black pepper to taste 2 red bell peppers, halved and seeded 2 orange bell peppers, halved and seeded 2 cups shredded mozzarella cheese 8 slices tomato Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

I absolutely LOVE them stuffed with Bulgar Wheat or Cous Cous and then a couple cubes of Feta Cheese on the top... bang them in the oven and they're delicious :)

I've made stuffed before, yum! I use spaghetti/tomato/marinara sauce. I mix it with sliced olives, cooked corn, cooked brown rice or quinoa, chopped onion, red beans, black beans, garlic, and if you eat dairy, some cheese(i dont eat dairy, it is good with or without cheese) Here's the recipe I use(can omit the cheese) 6 large sweet peppers 2 cups cooked brown rice 3 small tomatoes, diced 1 cup frozen corn, thawed 1 small sweet onion, diced 1/3 cup canned red beans, rinsed and drained 1/3 cup canned black beans, rinsed and drained 3/4 cup cubed Monterey Jack cheese 1 can (4-1/4 ounces) chopped ripe olives 4 fresh basil leaves, chopped 3 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup meatless spaghetti sauce 1/2 cup water 4 tablespoons grated Parmesan cheese, divided Directions: Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.

Moistened bread crumbs with almond meal, fried spring onions & corn kernels.

rice, pecans, tofu, cranberries, zucchini, brown rice, tomatoes, corn, cheese, olives.

rice mushrooms tomatoes squash carrots celery avacado

Cheese, tofu, quorn, mushrooms, olives, capers, maybe some homous with some of them. Hope I've helped :)