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.
Ingredients
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1 can (14.5 ounces) no-salt-added stewed tomatoes
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1 tablespoon Cajun seasoning
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1 cup frozen veggie "meat" crumbles
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3 cups risotto from Corn and Shrimp Risotto (on www.familycircle.com)
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4 large green peppers, tops cut off and seeds removed
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Roasted Carrots from Corn and Shrimp Risotto (on www.familycircle.com)
Directions
1.
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.
2.
Stir in risotto and continue to cook until heated through. Turn off heat.
3.
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.
4.
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 www.familycircle.com), if desired.
Nutrition information
Calories 326, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 1233 mg, Carbohydrate 60 g, Fiber 6 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
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