Vegetarian Stuffed Peppers

9 Reviews
ADD YOUR REVIEW
Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 1 stuffed pepper)
By Susan Gelb
October 2003
RECIPE BY Cooking Light

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.

Ingredients

  • 6 medium red bell peppers
  • 1 teaspoon olive oil
  • 3/4 cup finely chopped shallots
  • 4 cups chopped mushrooms
  • 1 cup chopped fresh parsley
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons dry sherry
  • 1 1/2 teaspoons ancho chile powder
  • 2 1/2 cups hot cooked brown rice
  • 1 cup tomato juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutritional Information

  • 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

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.

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Ratings & Reviews

Zane87's Review

GradStudent
July 21, 2014
N/A

EICrabb's Review

EICrabb
August 25, 2013
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

jlisaac
September 17, 2012
Easy to make, didn't use the sherry, used double the parsley, ate more than I planned, they were so good

jlisaac's Review

Cahegji
January 16, 2012
N/A

GradStudent's Review

elliesfolks
October 25, 2011
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

georgia17
October 08, 2011
N/A

debreinemann's Review

Zane87
October 04, 2011
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

debreinemann
July 29, 2010
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

KimNYC
May 02, 2010
An excellent vegetarian main dish. My husband, who is not a fan of stuffed peppers, loves these. Nice blend of flavors.
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