Vegetarian stuffed peppers recipe

June 30, 2:01 PMCincinnati Vegetarian ExaminerJessica Prussia

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Stuffed Bell Peppers are a delicious and easy meal for anyone to enjoy.  They are both filling and fantastic, and can be made in a number of ways depending on the ingredients you have on hand.  Here is just one of the many recipes I use, but keep in mind you can swap out ingredients according to your own taste. 

Ingredients:

4 med. Bell Peppers
1/2 lb cooked veggie crumbles (Morningstar Farms, Lightlife, & Boca make great ground beef alternatives)
1 c cooked brown rice
1 slightly beaten egg (1 tbsp Tamari for vegan version)
1 tbsp minced onion
1/2 c condensed tomato soup
ketchup to taste

Preheat oven to 375. Remove stem and seeds from peppers and boil them for about 5 minutes in a large pot of water (until the green turns a little dull). Cook rice and veggie crumbles as directed on packaging. After the rice and crumbles have cooked, mix them with the egg (or Tamari), onion and soup. Spoon mixture in to peppers placed upright in 1 ½ quart casserole dish. Cover with tin foil and bake for 20 minutes.  Remove foil and top with ketchup then cook an additional 5-7 minutes.  Enjoy!

A few ideas: Replace the ketchup with shredded cheese if you prefer it. Substitute the tomato soup with pasta sauce for added spice and flavor. Use Nature’s Way Rice-a-Roni instead of brown rice if that’s all you’ve got…just be creative and should turn out delicious!