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Vegetarian Stuffed Peppers

Stuffed Peppers

This recipe can be made meat or dairy. To make it dairy, follow the directions using veggie crumbles (fake meat). To make it meat, replace the veggie crumbles with chopped meat and leave out the parmesan cheese.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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Servings

Ingredients

  • 3 1/2 oz bag boil in bag brown rice
  • 1 pound bag veggie crumbles fake meat; can use Morning Star Farms
  • 4 Medium red bell peppers
  • 1 cup Chopped onion
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 teastpoon salt
  • 1/8 teaspoon ground allspice
  • 2 cups bottled tomato and basil pasta sauce or marinara
  • 1/2 cup grated fresh parmesan cheese
  • 2/3 cup golden raisins

Instructions

  • Preheat oven to 450F.
  • Cook rice according to package directions. Set aside.
  • While rice cooks, cut off tops of bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8 in square baking dish. cover with a light towel. Microwave 2-4 minutes or until the peppers are crisp and tender. cool.
  • Heat in a large nonstick skillet over medium heat. Sauté onions. Add meat. Cook until no longer frozen. Add next 4 ingredients. Add rice 1 cup pasta sauce, cheese and raisins.
  • Remove from heat. Stir to combine. Spoon beef mixture into each pepper. Place peppers in a 8 inch square baking dish coated with cooking spray. Pour rest of the sauce over the peppers. Cover with foil. Bake at 450 for 20 minutes, uncover and bake an additional 5 minutes or until lightly brown.
  • I only make two peppers but all the meat mixture. I stuff the peppers and then put the remaining meat mixture around the peppers in the baking dish. I usually make steamed butternut squash with this. it seems to go well together. I've made the peppers with real chopped meat before (3/4 of a pound) and left out the parmesan cheese.