Dan's Vegan Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Dan's Vegan Stuffed Peppers calories by ingredient


Introduction

I borrowed some ideas from a vegan bake recipe, added rice, garlic, and Italian seasoning, and stuffed Bell peppers with the mixture. I borrowed some ideas from a vegan bake recipe, added rice, garlic, and Italian seasoning, and stuffed Bell peppers with the mixture.
Number of Servings: 5

Ingredients

    Five medium-sized green or red bell peppers
    28 ounces fresh tomatoes, chopped with their juices
    1 large (3 to 3-1/2" diameter) red onion, diced
    1/2 pound fresh green beans, chopped
    1/2 pound fresh broccoli florets, diced
    1 pound (about 2 medium) zucchini, shredded
    3 cloves garlic
    2 tbsp lemon juice
    1 tbsp Italian seasoning
    Two bags (6 cups cooked) Success whole grain brown rice

Directions

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.