Vegetarian Stuffed Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 319.8
  • Total Fat: 13.0 g
  • Cholesterol: 6.6 mg
  • Sodium: 1,209.2 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Vegetarian Stuffed Peppers calories by ingredient


Very tasty and satisfying - you won't miss the meat at all Very tasty and satisfying - you won't miss the meat at all
Number of Servings: 6


    6 green bell peppers, tops removed and seeded
    4 tablespoons olive oil
    1 onion, diced
    1 cup mushrooms, sliced
    3 teaspoons freshly chopped garlic - or more
    1 zucchini, diced
    1 yellow squash (yellow zucchini) , diced
    2 cups cooked wild or brown rice
    1 (14 oz) tomatoes, drained
    1 cup diced red and green peppers
    Salt & pepper to taste
    2 tablespoons tomato paste
    1 cup fresh spinach
    2 teaspoons fresh, chopped tarragon leaves
    1/2 cup grated Parmesan
    1 can tomato soup


Serving size - 1 pepper, makes 6 servings
Preheat the oven to 350 degrees F.
Wrap the peppers in foil and bake (about 15 minutes) until tender, but not falling apart. Remove from oven & cool.

In large skillet, over medium heat, add oil. When warm add the onions, mushrooms and garlic & saute until golden brown. Add the zucchini, squash, rice, tomatoes, diced peppers, and cook until tender. Add seasonings to taste and stir in the tomato paste. Remove from heat and fold in the fresh spinach and fresh herbs. Spoon the hot vegetable mixture into the cooled peppers. Place peppers into a oven-safe dish add the tomato soup and Parmesan.
Bake until the peppers are heated through, about 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LIZ.KOTULSKI.