Rice-Stuffed Peppers

Recipe from Southern Living

More From Southern Living


Ingredients

  • 4 medium-size green bell peppers
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 (16-ounce) jar spaghetti sauce, divided
  • 1 cup cooked long-grain rice
  • 1 cup vegetarian burger crumbles
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup (3 ounces) shredded mozzarella cheese (optional)

Preparation

  1. Cut off tops of bell peppers; remove seeds and membranes, and place bell pepper cups in a lightly greased 8-inch square baking dish. Remove stems from tops, and discard; chop bell pepper tops.
  2. Saute chopped bell pepper and onion in hot oil in a large skillet over medium-high heat about 5 minutes. Remove from heat, and stir in 1 1/2 cups spaghetti sauce and next 5 ingredients. Spoon mixture evenly into bell pepper cups. Top evenly with remaining 1/2 cup spaghetti sauce.
  3. Bake, covered, at 400° for 45 minutes. Uncover and sprinkle evenly with cheese, if desired; bake 5 more minutes or until cheese melts.
  4. Note: For testing purposes only, we used Boca Burger Crumbles for vegetarian burger crumbles.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rice-Stuffed Peppers Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy