Meatless Greek Stuffed Peppers Recipe

Name: Meatless Greek Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 peppers; 1 1/2 c. uncooked rice; 2 to 3 grated carrots; 1 Tbsp. parsley; 1 lb. can whole tomatoes (reserve liquid); 1 large chopped onion; 2 grated squash; 4 Tbsp. lemon juice; 3/4 c. Mazola oil; salt and pepper

Servings: persons

5 to 6 peppers
1 1/2 c. uncooked rice
2 to 3 grated carrots
1 Tbsp. parsley
1 lb. can whole tomatoes (reserve liquid)
1 large chopped onion
2 grated squash
4 Tbsp. lemon juice
3/4 c. Mazola oil
salt and pepper

1
Wash and dry peppers.
2
Cut caps off peppers and reserve. Remove seeds from peppers.
3
Mix all ingredients together except peppers.
4
Reserve some tomatoes for over peppers and liquid for pot.
5
Stuff each pepper with rice mixture.
6
Cover with caps. Puncture each pepper.
7
Place in Dutch oven.
8
Pour reserved tomatoes over peppers and liquid in pot.
9
Cover; cook at 350u00b0 for 1 1/4 to 1 1/2 hours.
10
If extra stuffing, place in bread pan.
11
Cover and cook approximately 1/2 hour.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 to 6 peppers, 1 1/2 c. uncooked rice, 2 to 3 grated carrots, 1 Tbsp. parsley, and more.

Yes, Meatless Greek Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatless Greek Stuffed Peppers

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