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Vegetable Stuffed Peppers

Vegetable Stuffed Peppers
No one will even miss the meat in this hearty, cheesy vegetarian meal. Brown rice helps make the tender peppers surprisingly filling, and the seasonings add lots of flavor. It makes especially nice weeknight family fare! Lisa DeMarsh - Mt. Solon, VA
3 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 3 large green peppers
  • 2 cups frozen vegetarian meat crumbles
  • 1 cup cooked brown rice
  • 1 small onion, finely chopped
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

  • Cut peppers in half lengthwise and remove seeds. Discard stems. In a
  • large kettle, cook peppers in boiling water for 3-5 minutes. Drain
  • and rinse in cold water; set aside.
  • In a large bowl, combine the meat crumbles, rice, onion, tomato
  • sauce, Parmesan cheese and seasonings. Spoon into pepper halves.
  • Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 325° for 20-25 minutes or until heated
  • through and peppers are tender. Sprinkle with mozzarella cheese;
  • bake 5 minutes longer or until cheese is melted. Yield: 3 servings.
© Taste of Home 2013

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Vegetable Stuffed Peppers (continued)

Directions (continued)

Nutrition Facts: 2 stuffed pepper halves equals 364 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 605 mg sodium, 38 g carbohydrate, 8 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1-1/2 fat.
© Taste of Home 2013