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.
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.
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.