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 bell peppers (I use red and green); ¾ cup cooked brown rice; 1 (10 3/4 ounce) can condensed tomato soup; ½ cup water; 12 lb morningstar grillers veggie crumbles; 2 tablespoons chopped onions; 2 garlic cloves, minced; ½ cup frozen corn kernels; ⅛ teaspoon crushed red pepper flakes; 2 tablespoons ketchup; 4 ounces monterey jack pepper cheese; salt and pepper

Servings: persons

4 bell peppers (I use red and green)
¾ cup cooked brown rice
1 (10 3/4 ounce) can condensed tomato soup
½ cup water
12 lb morningstar grillers veggie crumbles
2 tablespoons chopped onions
2 garlic cloves, minced
½ cup frozen corn kernels
⅛ teaspoon crushed red pepper flakes
2 tablespoons ketchup
4 ounces monterey jack pepper cheese
salt and pepper

1
Preheat oven to 350 degrees.
2
Slice off tops of peppers and clean, removing seeds and ribbing.
3
In small bowl combine tomato soup and water.
4
Saute onion and garlic over medium heat for about 4 minutes.
5
Add veggie crumbles, corn, crushed red pepper, ketchup, salt and pepper to taste and about 1/3 of the tomato soup mixture.
6
Stir until heated through.
7
Stuff each pepper to the top and place in a 8x8 baking dish.
8
Pour remaining soup over peppers.
9
Cover with foil and bake for 45 minutes.
10
Remove foil sprinkle each pepper with pepper jack cheese and bake, uncovered, 10 minutes longer.
11
Serve.

2331

kcal

Calories

146

Fat

Carbs

192

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 bell peppers (I use red and green), ¾ cup cooked brown rice, 1 (10 3/4 ounce) can condensed tomato soup, ½ cup water, and more.

Yes, Vegetarian Stuffed Bell Peppers falls under the Soups & Stews 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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