Stuffed Peppers with Tomato Sauce
Recipe from Vegetarian Times

Simple and festive, these peppers will be welcome at any time of year.


Stuffed Peppers with Tomato Sauce

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Servings: Serves 8, 1/2 stuffed pepper each
Related Categories: Dairy Free, Dinner, Low Calorie, Low Carb, Low Fat, Low Sodium, Peppers, Stuffed Peppers
 
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Ingredients
  • 4 
    large red, green or yellow bell peppers
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  • 3  tablespoons
    olive oil
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  • 4 
    soy "sausage" links, cut into chunks
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  • 2  cups
    chopped onion
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  • 1  cup
    chopped celery
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  • 4 
    cloves garlic, minced
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  • 1/2  cup
    minced parsley
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  • 2  14.5-ounce
    cans chopped tomatoes
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  • 1  teaspoon
    dried thyme
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  •  
    Pinch cayenne, or to taste
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  • 3  cups
    cooked rice
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  • 1  cup
    plus 8 tablespoons grated Parmesan cheese
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  • 8 
    sprigs fresh thyme for garnish, optional
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Directions
1.
Preheat oven to 350 degrees F.
2.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
3.
Heat oil in skillet over medium heat. Saute "sausage" for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
4.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
5.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 tablespoon Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.

Nutrition information
Calories 270, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 31 g, Fiber 5 g, Protein 14 g, Sugars 4 g Percent Daily Values are based on a 2,000 calorie diet
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