Vegetarian Italian Stuffed Peppers

For all my veggie fans, here’s a delicious one-dish meal with an Italian twist. The picture to the right does not do these justice. I didn’t cover these while cooking, so the cheese browned A LOT, but still tasted so scrumptious!

Ingredients

Non-Stick Olive Oil Cooking Spray
5 Bell Peppers, cored with tops removed & diced
5 oz Fresh Mushrooms, sliced
1 cup Onions, chopped
3 cloves Garlic, minced
¾ cups Cauliflower, cooked and chopped
2 cups Whole Grain Brown Rice, cooked
3 tbsp Romano Cheese, grated
4 oz Monterey Jack Cheese, shredded and divided
1 bag MorningStar Grillers Recipe Crumbles
1 tbsp Olive Oil
1 (15oz) can Healthy Choice Tomato Basil Soup
½ tbsp Parsley, dried
½ tbsp Italian Seasoning, dried
½ tbsp Oregano, dried
Freshly Ground Black Pepper, Sea Salt, Garlic Powder, Onion Powder

Directions

  1. Preheat oven to 400°F.
  2. Lightly spray the inside and outside of each whole Bell Pepper with Non-Stick Olive Oil Cooking Spray and arrange in a casserole dish.
  3. In a skillet coated with Non-Stick Cooking Spray, sauté the onions, diced pepper tops, mushrooms and garlic until softened.  Season with a couple grinds of black pepper and a pinch of salt, and remove from heat.
  4. Pour the sautéed vegetables into a large bowl and add the cauliflower, rice, Romano cheese, and 2 oz of the Monterey Jack cheese. Set aside.
  5. Pour the MorningStar Grillers Recipe Crumbles into the skillet, drizzle with 1 tbsp Olive Oil and cook until heated through. Add ½ can of Tomato Basil soup to the grillers along with the Parsley, Italian Seasoning, and Oregano.
  6. Combine the vegetable rice filling with the grillers and stir to combine.
  7. Season with pepper, salt, garlic powder, and onion powder as needed.
  8. Stuff the peppers and reserve any remaining filling.
  9. Combine any remaining filling with the rest of the soup and pour it around the peppers coating the bottom of the dish.
  10. Top with the rest of the shredded Monterey Jack cheese.
  11. Cover loosely and bake for 40 minutes or until the peppers are fork tender.
  12. Remove the foil and bake for another 5 minutes or until the cheese is melted.

Recipe makes: 5 servings
Nutrition Summary:  Calories: 402.3, Fat: 14.6 g, Carbs: 46 g, Fiber: 10.2 g, Protein: 24.3 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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