Stuffed Bell Peppers

Prep: 
15 minutes
Total: 
30 minutes
Makes: 
5 - 8 peppers, 1 pepper per serving
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
3.5 Qt. Double Walled Bowl
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition

Ingredients

Recipe Description: 

These stuffed bell peppers can make a complete meal or be paired with pasta and marinara sauce. They are an excellent source of vitamin C, fiber and antioxidants. This dish is also cholesterol free and low fat! 

3 - 4
Roma tomatoes (1 tomato for every 2 peppers)
12
cup
water
(120
mL)
1 12
cups
cooked beans or vegan ground meat substitute (optional)
(260
g)
5 - 8
medium bell peppers (green, red or orange)
Directions: 
  1. In double walled bowl, combine all ingredients except tomatoes, water, beans (if using) and bell peppers. Stir until well mixed and set aside.
  2. Cut the stems out of the peppers and gently scoop out seeds and membrane.
  3. Spoon mixture into peppers, dividing evenly among them and pack the stuffing tight.
  4. Cut the tomatoes in half and place each half in the top of one stuffed bell pepper, like a "cork".
  5. Pour water in skillet and place stuffed peppers upright in the pan.
  6. Cover and cook over medium heat. When Vapo-Valve™ clicks, turn heat to low and cook for 20 minutes until peppers reach desired tenderness.
Nutritional Information per Serving
Calories: 
286
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
562mg
Total Carbs: 
59g
Dietary Fiber: 
13g
Sugar: 
10g
Protein: 
11g
Analysis includes cooked beans

Directions

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