Vegetarian Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 (14.5 -ounce) can Italian diced tomatoes 1 zucchini, diced1 pkg sliced mushrooms2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pkg Uncle Ben's microwavable brown rice - cooked 5 bell peppers (red or yellow) 2 oz soy cheese - your fav flavor
Preheat the oven to 400 degrees F.
Saute the shallots, garlic, zucchini and mushrooms in the olive oil until cooked. Add the tomatoes, salt. and pepper. Remove from heat and stir in the cooked rice.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Fill the peppers with the mixture.
Place the peppers in a baking dish with 1/2 inch warm water. Cover the dish with foil and bake for 45 minutes. Remove the foil, top each pepper with the remaining cheese and continue baking until the cheese is golden, about 5 minutes.
If you don't like soy cheese you can use parmesan and it increases the cals by 45 per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user WAZZU.REN.
Saute the shallots, garlic, zucchini and mushrooms in the olive oil until cooked. Add the tomatoes, salt. and pepper. Remove from heat and stir in the cooked rice.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Fill the peppers with the mixture.
Place the peppers in a baking dish with 1/2 inch warm water. Cover the dish with foil and bake for 45 minutes. Remove the foil, top each pepper with the remaining cheese and continue baking until the cheese is golden, about 5 minutes.
If you don't like soy cheese you can use parmesan and it increases the cals by 45 per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user WAZZU.REN.
Nutritional Info Amount Per Serving
- Calories: 221.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 798.1 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.4 g
- Protein: 8.1 g
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