Vegetarian Stuffed Peppers Recipe

Name: Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 peppers; 12 oz. spicy V8; 1 Tbsp butter; 2 cloves garlic - minced; 1 tsp cumin; 1 cup frozen corn; 2 chopped tomatoes; 1 zucchini - chopped; 2 jalapeAos - minced; 2 cups cooked white rice; 1 egg - beaten; 1 cup monterey jack, shredded; pepper, to taste; pasta sauce

Servings: persons

6 peppers
12 oz. spicy V8
1 Tbsp butter
2 cloves garlic - minced
1 tsp cumin
1 cup frozen corn
2 chopped tomatoes
1 zucchini - chopped
2 jalapeAos - minced
2 cups cooked white rice
1 egg - beaten
1 cup monterey jack, shredded
pepper, to taste
pasta sauce

1
Pre-heat oven to 350 degrees.
2
Grease baking dish. Slice tops off peppers, remove the cores and seeds. Chop pepper trimmings and save.
3
Pour 1/3 of the V-8 into the baking dish. Place peppers into the dish and bake them, empty, for 20 minutes.
4
Melt butter in skillet. Chop all veggies finely. Sautee garlic and cumin in butter for 1 minute over medium heat. Add all veggies and jalapeAos. Cook until softened. Mix in rice, egg, and 3/4 cup of cheese. Add pepper to taste.
5
Stuff each pepper with mix. Top with remaining cheese. Pour rest of V8 and the pasta sauce around and over the peppers.
6
Bake for 45 minutes.

512

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 14 ingredients. The key ingredients include: 6 peppers, 12 oz. spicy V8, 1 Tbsp butter, 2 cloves garlic - minced, and more.

Yes, Vegetarian Stuffed Peppers falls under the Pasta & Noodles 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 Peppers

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