This week is orientation for my new job and it has been nuts! So, for today’s post I am doing a reshare of our vegetarian stuffed peppers that are amazing! You don’t even miss the meat! Enjoy!
I am a big meat eater (heck, look at me…). I am not big on vegetarian fare, but every once in awhile I like to try something new. I have never made stuffed peppers without some sort of meat… but, my ground turkey was outdated so I decided to try these meatless. Delicious. These vegetarian stuffed peppers are definitely going into the lineup at our house… make extras, they are even better the next day!
Nutrition Facts
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
- Preheat oven to 400 degrees.
- Cut peppers down center along stem. Remove seeds and membranes.
- Place peppers, cut side down, in a baking dish prepared with cooking spray. Bake for 20 minutes until peppers are tender.
- Prepare rice mix as directed. When done, stir in 1/2 can of tomato sauce (4 ounces) and diced tomatoes. Combine.
- Add seasonings to rice and tomato mix, stir well.
- Remove from peppers from oven. Turn over peppers and stuff with 1/4 of rice mixture.
- Pour remaining tomato sauce on top of rice and peppers. Sprinkle with shredded cheese.
- Cover with aluminum foil and bake for 20 minutes.
Julia is the divorced mom of twins, a blogger, a sometimes crafter, crazy snailmailer, and a corporate bean counter. In her "spare" time, she scrapbooks, travels, makes cards, blogs, designs jewelry, searches for missing cleats and pom poms, enjoys good dark chocolate, and sneaks naps.