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Healthy Vegetarian 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, Virginia
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    3 servings

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.
Editor's Note
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutrition 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.

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Reviews

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Average Rating:
  • PTEvans57
    Jun 1, 2010

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

  • jonnyozark
    May 31, 2010

    What in the world are "vegetarian meat crumbles"?

  • alicia.myers
    May 23, 2010

    No comment left