Vegetarian Stuffing for Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 781.2 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 7.0 g

View full nutritional breakdown of Vegetarian Stuffing for Bell Peppers calories by ingredient
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Number of Servings: 3


    *basmati brown rice (uncooked), 0.25 cup (remove)
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
    *Tomato products, canned, sauce, spanish style, 1 can, 15 oz (303 x 406) (remove)
    Garlic, 1 clove (remove)
    Thyme, ground, 1 tbsp (remove)
    Savory, ground, 1 tbsp (remove)
    *kosher salt, 1 tsp (remove)
    Meatless meatballs - Trader Joe's - 6pcs, .5 serving (remove)
    *Cumin seed, 1 tsp (remove)


cook brown rice as usual, but add some cumin and salt. In the mean time shredd the carrots and cook in a little olive oil with some cumin and garlic. cook the meatless meatballs as per instructions (I used Trader Joe's). While all ingredients are cooking, open a can of tomato sauce (you can use canned tomatoes or even tomato paste and add some water to it) and pour it into a bowl. Add some garlic, thyme, savory, and crushed pepper and mix together. When everything is cooked, mix them together adding some tomato sauce to make the mixture more juicy. I used this mixture to stuff bell peppers or squash or even tomato. The bell pepper may require some poaching or cooking in the oven for about 20-40 minutes before stuffing. When I stuffed the peppers, I added some tomato sauce in between layers, and then cooked them in a container sitting in the tomato sauce. Once stuffed, shredd some cheese on top and cook together for another 5-10 minutes. I cooked all at about 375 degrees. Before serving, pour a tablespoon full of tomato sauce over the bell pepper.

Number of Servings: 3

Recipe submitted by SparkPeople user ADINACALNAN.

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