Dan's Vegan Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Five medium-sized green or red bell peppers28 ounces fresh tomatoes, chopped with their juices1 large (3 to 3-1/2" diameter) red onion, diced1/2 pound fresh green beans, chopped1/2 pound fresh broccoli florets, diced1 pound (about 2 medium) zucchini, shredded3 cloves garlic2 tbsp lemon juice1 tbsp Italian seasoningTwo bags (6 cups cooked) Success whole grain brown rice
Place the tomatoes and their juice, onion, green beans, lemon juice, and Italian seasoning into a covered casserole. Heat for 15 minutes at 325 degrees F. Cook the rice. Add the rice, broccoli, and zucchini to the casserole and heat, covered, for another 45 minutes. While this is cooking, seed the peppers (leaving them whole) and wash them. When the vegetable mixture is cooked, spoon it into the peppers until they are full. Place the peppers on aluminum foil on a cookie sheet and cook at 325 F for 15 minutes. If you had filling left over, place the covered casserole in the oven as well.
Makes five stuffed peppers.
Number of Servings: 5
Recipe submitted by SparkPeople user DAN_ODEA.
Makes five stuffed peppers.
Number of Servings: 5
Recipe submitted by SparkPeople user DAN_ODEA.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 38.4 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 9.5 g
- Protein: 7.1 g
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