Vegan Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Bell Peppers, various colors1/2 onion, chopped2 cloves garlic1 small can mushrooms, sliced2 cups fresh spinach1-2 cups fresh tomatoes, diced1 1/2 cups pasta sauce1 1/2 cups white rice
Makes 4-5 servings
Preheat oven to 375.
1) Cook rice accordingly.
2) Saute onion, garlic, mushrooms, and tomatoes over medium to medium-high heat for 10 minutes. Add spinach and saute until they are wilted.
3) Add the sauce and rice and stir until well mixed.
4) Cut the tops off the peppers and remove the seeds and membranes from each. Cut a small portion off the bottoms of any that do not stand up straight.
5) Place the peppers in a lightly greased baking dish and fill each pepper with the rice mixture. Bake for 20-30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user RYANHD.
Preheat oven to 375.
1) Cook rice accordingly.
2) Saute onion, garlic, mushrooms, and tomatoes over medium to medium-high heat for 10 minutes. Add spinach and saute until they are wilted.
3) Add the sauce and rice and stir until well mixed.
4) Cut the tops off the peppers and remove the seeds and membranes from each. Cut a small portion off the bottoms of any that do not stand up straight.
5) Place the peppers in a lightly greased baking dish and fill each pepper with the rice mixture. Bake for 20-30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user RYANHD.
Nutritional Info Amount Per Serving
- Calories: 238.5
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 474.3 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 4.2 g
- Protein: 6.8 g
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