• 1 Rating

These overstuffed baked peppers are filled with tomatoes, veggie crumbles, and rice for a quick and easy meatless main dish. A delectable five-ingredient recipe.

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Ingredients

Directions

  • Heat oven to 350°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.

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  • 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°F for 20 minutes. Serve with reheated Roasted Carrots from Corn and Shrimp Risotto recipe (on www.familycircle.com), if desired.

Nutrition Facts

326 calories; 4 g total fat; 0 mg cholesterol; 1233 mg sodium. 60 g carbohydrates; 10 g protein;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0