Stuffed Peppers with Ancient Grains and Roasted Peppers Recipe -
Stuffed Peppers with Ancient Grains and Roasted Peppers Recipe
  • READY IN 35 mins

Stuffed Peppers with Ancient Grains and Roasted Peppers

Recipe by  

"An earthy, nutty mix of 7 ancient grains combines with Veggie Ground Round in a healthy, high-protein filling for stuffed bell peppers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)
  2. Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in a large pot of boiling water for 5 minutes or until tender; drain on paper towel. Set aside; keep warm.
  3. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round, roasted peppers and pizza sauce. Cook for about 3 minutes, stirring occasionally, until heated through.
  4. Stir in ancient grains, tomato and parsley.
  5. Place prepared pepper halves in large baking dish. Fill each with ground round mixture, mounding high. Top with cheese. If desired, place under broiler to melt cheese.
Kitchen-Friendly View


  • Vegans:
  • Replace cheese with Cheddar or mozzarella style shreds.
  • Substitute 1 (320 g) package Garden Veggie Crumble for Original Veggie Ground Round, if desired.

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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 548 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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