- Calories 234
- Caloriesfromfat 23%
- Fat 5.9g
- Satfat 1.2g
- Monofat 2.9g
- Polyfat 1.3g
- Protein 8.4g
- Carbohydrate 39.2g
- Fiber 6.7g
- Cholesterol 3mg
- Iron 3.3mg
- Sodium 402mg
- Calcium 112mg
Vegetarian Stuffed Peppers
Photography: Randy Mayor; Styling: Melanie J. Clarke
This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
Step 3
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
EICrabb's Review
This was very good. Used yellow peppers as that it what was local this week. Loved the tomato juice. V8 would work well also.
Cahegji's Review
Easy to make, didn't use the sherry, used double the parsley, ate more than I planned, they were so good
jlisaac's Review
N/A
GradStudent's Review
These were so delicious. I would definitely make again and recommend to others. I used yellow peppers instead - they are sweeter and usually come in a nice square shape so they stand up well while baking. They are filling and delicious. yet they are incredibly low-calorie. We added a little chopped summer squash and it was great. Instead of parm, we used some shredded reduced fat mozzarella to top and it worked very well. Yum!
KimNYC's Review
N/A
debreinemann's Review
These were very good, but I did change quite a few ingredients. I used jalapenos instead of bell peppers and chili powder, forgot the sherry, used cilantro instead of parsley, added some spinach, and red onion instead of shallots, etc. I also cut the peppers the other way so they didn't tip over in the pan. I think I will top them with mozerella cheese the next time. Overall, with several revisions, this recipe was a good starting off point.
georgia17's Review
loved the filling,did not have parsley on hand so used spinach instead and was delish. Did not like the "freshly grated parmesan cheese topping. came out "crunchy", next will try goat cheese for topping and see how that does.
elliesfolks's Review
An excellent vegetarian main dish. My husband, who is not a fan of stuffed peppers, loves these. Nice blend of flavors.
Zane87's Review