Description
These Vegetarian Stuffed Bell Peppers are packed with flavor and wholesome ingredients like brown rice and veggies. Perfect for a quick dinner or a healthy, comforting meal, this recipe is simple to prepare and sure to satisfy everyone at the table.
Ingredients
Scale
- 6 large green bell peppers
- 1 1/2 cups brown basmati rice
- 1 (16 oz) bag morningstar griller crumbles
- 5 eggs
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3 cans campbell's tomato soup
Instructions
- Preheat the oven to 350 degrees.
- Cut the tops off the bell peppers and remove the seeds.
- Place the peppers in a large pan with tall sides.
- Cook the brown basmati rice with 3 cups of water according to package instructions.
- In a large bowl, mix the cooked rice, griller crumbles, eggs, salt, and cayenne pepper until well combined.
- Stuff each pepper with the rice mixture until evenly filled.
- In another bowl, whisk together the tomato soup and 3 cans of water.
- Pour the soup mixture over the stuffed peppers.
- Bake for 1 1/2 to 2 hours, or until the peppers are soft.
Notes
Consider using different types of bell peppers for added color.
For extra flavor, add chopped onions or garlic to the filling mixture.
If desired, top with cheese during the last 15 minutes of baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 150mg