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 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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.
3
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until tender. Add mushrooms; saute 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; saute 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; saute 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 350u00b0 for 15 minutes.

630

kcal

Calories

Fat

114

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 medium red bell peppers, 1 teaspoon olive oil, 3/4 cup finely chopped shallots, 4 cups chopped mushrooms, and more.

Yes, Vegetarian 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.

Vegetarian Stuffed Peppers

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