Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers will make a lighter, delicious dinner meal!

4 green, red or yellow peppers

2 Tbsp. olive oil

8 oz. package mushrooms, finely chopped

1 onion, finely chopped

1 clove garlic, pressed

1 cup white rice, cooked

1 cup brown rice, cooked

3-4 dashes hot pepper sauce

salt & pepper to taste

2 15 oz. cans tomato sauce, divided

1 cup shredded mozzarella cheese

fresh thyme sprigs, optional

Slice off tops of peppers, remove seeds.

Fill a large soup pot with water, bring water to a boil over medium-high heat.

Add peppers, boil 5 minutes. Remove peppers, set aside.

Heat oil in a large skillet over medium heat, add mushrooms, onion and garlic.

Saute 5 minutes or until onion is tender. Add white rice, brown rice, hot pepper sauce, salt & pepper, cook 2 minutes.

Add one can tomato sauce and simmer 5 minutes, spoon into peppers.

Spread half can tomato sauce into an ungreased 13 x 9 inch baking pan.

Place filled peppers in pan, pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 25 minutes, sprinkle with cheese.

Bake 10 more minutes or until cheese is melted.

Garnish with thyme sprigs if desired.

Serves 4

 

 

 

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