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Stuffed Bell Peppers - Veggie Style
If you are like me, you may have thought that making stuffed bell peppers was one of those recipes out of your league. . .but it's not. This recipe is so easy to follow and so adaptable to your personal taste.
Ingredients:
- 6 large bell peppers(green or red)
- 3 cups cooked brown rice (1/2 cup of cooked rice per pepper)
- 1 small can chopped mushrooms(or fresh)
- 1 small bag frozen corn (or can)
- 1 cup of frozen peas(or can)
- 1/2 cup chopped onion(fresh or frozen)
- 1 tbs chopped garlic
- 1 large can chopped tomatoes
- 12 green olives
- olive oil
- soy sauce
Directions:
Heat oven to 350. Rinse peppers. Remove tops and cut down one side of the pepper to remove seeds from the inside. Wash out the middle of each pepper. In large sauté pan, add 2 tbs of olive oil, garlic and onions. Let sauté for about 2 minutes. Add in mushrooms, corn, peas, olives and soy sauce, cook for about 10 minutes. Stir in 1/2 the can of tomatoes and rice. Arrange bell peppers in a 9x13 baking dish with open side facing up. Fill each pepper with mixture. Evenly top each pepper with the remaining tomatoes and sprinkle with Italian seasoning. Bake for 25-30 minutes.
Options:
Omit ingredients that you may not like and substitute them for others. Use up leftover veggies in your frig. Add scrambled ground beef and tomato sauce.
Copyright © 2008-2015 Melinda Henderson
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