Vegan Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegan Stuffed Bell Peppers calories by ingredient
Number of Servings: 5
Ingredients
-
5 Bell Peppers, various colors
1/2 onion, chopped
2 cloves garlic
1 small can mushrooms, sliced
2 cups fresh spinach
1-2 cups fresh tomatoes, diced
1 1/2 cups pasta sauce
1 1/2 cups white rice
Directions
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.