Vegetarian Stuffed Peppers
- cal. (kcal) 326
- Makes: 4 servings
- Prep: 15 mins
- Bake: 20 mins at 350°F
- Cook: 5 mins
14 1/2 -
no-salt-added stewed tomatoes
frozen veggie "meat" crumbles
risotto from Corn and Shrimp Risotto (on www.familycircle.com)
large green peppers, tops cut off and seeds removed
Roasted Carrots from Corn and Shrimp Risotto (on www.familycircle.com)
- Heat oven to 350 degrees F. In a medium-size saucepan, combine tomatoes, Cajun seasoning and veggie crumbles. Heat over medium heat until bubbly, breaking apart tomatoes with a wooden spoon.
- Stir in risotto and continue to cook until heated through. Turn off heat.
- Place steamer insert into a large saucepot. Fill with 1-inch water. Add peppers, cut-side down, and bring to a boil over high heat. Reduce heat to medium-high; cover and steam for 5 to 6 minutes.
- Carefully remove peppers from steamer and place, cut-side up, in a baking dish. Fill each with about 1-1/4 cups rice mixture. Bake at 350 degrees F for 20 minutes. Serve with reheated Roasted Carrots from Corn and Shrimp Risotto recipe (on www.familycircle.com), if desired.
Nutrition Information for Vegetarian Stuffed PeppersServings Per Recipe: 4
PER SERVING: 326 cal., 4 g total fat (1 g sat. fat), 1233 mg sodium, 60 g carb. (6 g fiber), 10 g pro.