Vegetarian Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 232.2
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 549.3 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.2 g
- Protein: 12.5 g
View full nutritional breakdown of Vegetarian Stuffed Peppers calories by ingredient
Introduction
This is one of my favorites of my grandmother's recipes, tweaked only to substitute veggie crumbles for ground beef. Although the cooking time is long, the prep work is super fast and easy, so it really makes an easy dinner. Just add a roll and you have a complete dinner!If you wanted to make it even faster, you could make the "stuffing" ahead of time and freeze it. Then you'd just have to defrost it, stuff the peppers and cook!
Leftovers are great the next day if kept in a covered dish in the fridge. Any leftover stuffing is also great over rice. This is one of my favorites of my grandmother's recipes, tweaked only to substitute veggie crumbles for ground beef. Although the cooking time is long, the prep work is super fast and easy, so it really makes an easy dinner. Just add a roll and you have a complete dinner!
If you wanted to make it even faster, you could make the "stuffing" ahead of time and freeze it. Then you'd just have to defrost it, stuff the peppers and cook!
Leftovers are great the next day if kept in a covered dish in the fridge. Any leftover stuffing is also great over rice.
Number of Servings: 6
Ingredients
-
- 1-2 tbs canola or vegetable oil
- 2 packages of Boca Crumbles (the clear packages that come 3 to a box, not 2 whole boxes!)
- 1 small-to-medium sized onion, diced
- 2 cans corn, drained and rinsed (14-15oz)
- 2 cans diced tomatoes, NOT drained (14-15oz)
- 1 package frozen lima beans (10oz or so), precooked/boiled
- 6 large bell peppers (green looks especially nice, but any color will work)
- salt and pepper to taste
Directions
- Preheat oven to 350.
- Add oil to pot and fry up the Boca crumbles and onion until Boca is browned and the onion is translucent. (about 8-10 minutes)
- If the lima beans aren't precooked, cook them in a smaller pot with a cup or so of water while browning the Boca. (8-10 minutes)
- Add corn, tomatoes (with liquid) and lima beans to the pot with the Boca and onion.
- Simmer for 30 minutes.
- While simmering, cut the top off the peppers and remove the insides/seeds.
- Place cut-side up in baking dish (10"x13" works well).
- When done simmering, add salt and pepper to taste. You probably won't need much/any due to the salt in the corn and tomatoes.
- Spoon the mixture into the peppers until overflowing. Pour any excess into the bottom of the baking pan.
- Stick pan in oven and cook for one hour.
- After cooking, serve 1-2 peppers per person and enjoy!
* makes six servings *
Number of Servings: 6
Recipe submitted by SparkPeople user CHERRYMOMMA.
- Add oil to pot and fry up the Boca crumbles and onion until Boca is browned and the onion is translucent. (about 8-10 minutes)
- If the lima beans aren't precooked, cook them in a smaller pot with a cup or so of water while browning the Boca. (8-10 minutes)
- Add corn, tomatoes (with liquid) and lima beans to the pot with the Boca and onion.
- Simmer for 30 minutes.
- While simmering, cut the top off the peppers and remove the insides/seeds.
- Place cut-side up in baking dish (10"x13" works well).
- When done simmering, add salt and pepper to taste. You probably won't need much/any due to the salt in the corn and tomatoes.
- Spoon the mixture into the peppers until overflowing. Pour any excess into the bottom of the baking pan.
- Stick pan in oven and cook for one hour.
- After cooking, serve 1-2 peppers per person and enjoy!
* makes six servings *
Number of Servings: 6
Recipe submitted by SparkPeople user CHERRYMOMMA.
Member Ratings For This Recipe
-
STEELER74386
