Vegetarian Stuffed Peppers

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  I have never made stuffed peppers without some sort of meat… but, my ground turkey was outdated so I decided to try these meatless.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

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Vegetarian Stuffed Peppers

A delicious, meatless recipe for stuffed peppers.

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

• 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.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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