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.

Vegetarian Stuffed Peppers
Servings: 4 Prep 15 mins Bake 350°F 20 mins Cook 5 mins


  • 1 14 1/2 ounce can no-salt-added stewed tomatoes
  • 1 tablespoon Cajun seasoning
  • 1 cup frozen veggie "meat" crumbles
  • 3 cups risotto from Corn and Shrimp Risotto (on
  • 4 large green peppers, tops cut off and seeds removed
  • Roasted Carrots from Corn and Shrimp Risotto (on

Make It

1. 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. Stir in risotto and continue to cook until heated through. Turn off heat.

3. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 326, Fat, total (g): 4, chol. (mg): , sat. fat (g): 1, carb. (g): 60, fiber (g): 6, pro. (g): 10, sodium (mg): 1233, Percent Daily Values are based on a 2,000 calorie diet.