Healthy Vegetarian Stuffed Peppers Recipe

4 2 1
Healthy Vegetarian Stuffed Peppers Recipe
Healthy Vegetarian Stuffed Peppers Recipe photo by Taste of Home
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Healthy Vegetarian Stuffed Peppers Recipe

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4 2 1
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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
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Stuffed Peppers in Healthy Cooking August/September 2009, p53

Nutritional Facts

2 each: 364 calories, 11g fat (5g saturated fat), 24mg cholesterol, 605mg sodium, 38g carbohydrate (11g sugars, 8g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Stuffed Peppers in Healthy Cooking August/September 2009, p53

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Reviews forHealthy Vegetarian Stuffed Peppers

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MY REVIEW
PTEvans57 User ID: 4173493 125474
Reviewed Jun. 1, 2010

"Morningstar makes vegetarian "meat" crumbles. You can find them in the frozen food aisles. I use them to make vegetarian tacos."

MY REVIEW
jonnyozark User ID: 1598140 114659
Reviewed May. 31, 2010

"What in the world are "vegetarian meat crumbles"?"

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