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  I have never made stuffed peppers without some sort of meat… but, my ground turkey was outdated so I decided to try these meatless.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!

Vegetarian Stuffed Peppers | Mini Van Dreams

Vegetarian Stuffed Peppers

A delicious, meatless recipe for stuffed peppers.
Servings 4
Chef Julia - www.minivandreams.com

Ingredients

  • 2 large bell peppers
  • 1 package herb rice and vermicelli mix
  • 1 small can tomato sauce divided
  • 1 can diced tomatoes drained
  • 2 teaspoons black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut peppers down center along stem. Remove seeds and membranes.
  3. Place peppers, cut side down, in a baking dish prepared with cooking spray. Bake for 20 minutes until peppers are tender.
  4. Prepare rice mix as directed. When done, stir in 1/2 can of tomato sauce (4 ounces) and diced tomatoes. Combine.
  5. Add seasonings to rice and tomato mix, stir well.
  6. Remove from peppers from oven. Turn over peppers and stuff with 1/4 of rice mixture.
  7. Pour remaining tomato sauce on top of rice and peppers. Sprinkle with shredded cheese.
  8. Cover with aluminum foil and bake for 20 minutes.
Nutrition Facts
Vegetarian Stuffed Peppers
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

Julia

1 Comment on Vegetarian Stuffed Peppers

  1. I made stuffed peppers a couple of weeks ago for the first time in probably a decade. I love this vegetarian recipe and, although like you I am an unapologetic meat eater, I’m going to give it a try!

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