Vegetarian Stuffed Peppers

These overstuffed baked peppers are filled with tomatoes, veggie crumbles, and rice for a quick and easy meatless main dish. A delectable five-ingredient recipe.

Recipe from Family Circle
Vegetarian Stuffed Peppers
15 mins
by 4.0 4  people
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  • 1 14 1/2 ounce can no-salt-added stewed tomatoes
  • 1 tablespoon Cajun seasoning
  • 1 cup frozen veggie "meat" crumbles
  • 3 cups risotto from Corn and Shrimp Risotto (on
  • 4 large green peppers, tops cut off and seeds removed
  • Roasted Carrots from Corn and Shrimp Risotto (on
Heat oven to 350 degrees F. In a medium-size saucepan, combine tomatoes, Cajun seasoning and veggie crumbles. Heat over medium heat until bubbly, breaking apart tomatoes with a wooden spoon.
Stir in risotto and continue to cook until heated through. Turn off heat.
Place steamer insert into a large saucepot. Fill with 1-inch water. Add peppers, cut-side down, and bring to a boil over high heat. Reduce heat to medium-high; cover and steam for 5 to 6 minutes.
Carefully remove peppers from steamer and place, cut-side up, in a baking dish. Fill each with about 1-1/4 cups rice mixture. Bake at 350 degrees F for 20 minutes. Serve with reheated Roasted Carrots from Corn and Shrimp Risotto recipe (on, if desired.

nutrition information

Per Serving: cal. (kcal) 326, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 60, fiber (g) 6, pro. (g) 10, sodium (mg) 1233, Percent Daily Values are based on a 2,000 calorie diet
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