Italian Vegan Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 bell peppers2 cups cooked brown rice1 jar marinara sauce1 can cannellini beans, rinsed and drained
Slice the tops off the peppers, and clean out the seeds.
Place peppers in boiling water for 5 minutes to soften.
In a bowl, mix together the cooked rice, marinara sauce, and beans. Feel free to add some additional garlic or Italian seasoning if needed.
Place the peppers in a casserole dish that fits them tightly and keeps them upright.
Stuff the peppers with the rice mixture.
Sprinkle the tops of the peppers with the Daiya Cheddar Shreds (optional, but it tastes great).
Cover, and bake in a preheated 350 degree oven for 1 hour.
Serving Size: 3 peppers
Number of Servings: 3
Recipe submitted by SparkPeople user THEVEGANCRISSIE.
Place peppers in boiling water for 5 minutes to soften.
In a bowl, mix together the cooked rice, marinara sauce, and beans. Feel free to add some additional garlic or Italian seasoning if needed.
Place the peppers in a casserole dish that fits them tightly and keeps them upright.
Stuff the peppers with the rice mixture.
Sprinkle the tops of the peppers with the Daiya Cheddar Shreds (optional, but it tastes great).
Cover, and bake in a preheated 350 degree oven for 1 hour.
Serving Size: 3 peppers
Number of Servings: 3
Recipe submitted by SparkPeople user THEVEGANCRISSIE.
Nutritional Info Amount Per Serving
- Calories: 382.2
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 665.0 mg
- Total Carbs: 65.4 g
- Dietary Fiber: 10.7 g
- Protein: 11.2 g
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