Vegetarian Stuffed Bell Peppers Recipe

Name: Vegetarian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 peppers; 1 tablespoon olive oil; onion 1 sm., chopped; 1 clove garlic minced; 1 teaspoon oregano; 1 teaspoon basil; 2 carrots julienned; 1 cup peas fresh or frozen; 1 tomato diced; 1/2 cup chopped walnuts finely; 1 1/2 cups cooked brown rice; 3 cups tomato sauce your favorite bottled or homemade

Servings: persons

4 peppers
1 tablespoon olive oil
onion 1 sm., chopped
1 clove garlic minced
1 teaspoon oregano
1 teaspoon basil
2 carrots julienned
1 cup peas fresh or frozen
1 tomato diced
1/2 cup chopped walnuts finely
1 1/2 cups cooked brown rice
3 cups tomato sauce your favorite bottled or homemade

1
Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
2
Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
3
Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.

520

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 12 ingredients. The key ingredients include: 4 peppers, 1 tablespoon olive oil, onion 1 sm., chopped, 1 clove garlic minced, and more.

Yes, Vegetarian Stuffed Bell 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.

Vegetarian Stuffed Bell Peppers

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