Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers
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.
Makes 4
Prep 15 m
Bake 20 m
Cook 5 m



  1. 1 of 4 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.
  2. 2 of 4 Stir in risotto and continue to cook until heated through. Turn off heat.
  3. 3 of 4 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.
  4. 4 of 4 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, if desired.
Nutrition Information for Vegetarian Stuffed Peppers
Servings Per Recipe: 4
Per Serving: 0 mg chol., 1 g sat. fat, 6 g fiber, 1233 mg sodium, 10 g pro., 326 kcal cal., 4 g Fat, total, 60 g carb.