Recipe by Nancy Marzilli
"Stuffed Peppers (not your typical rice and bread stuffed peppers)."
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green bell peppers, halved and seeded
medium tomato - peeled, seeded and chopped
dried bread crumbs
ground black pepper
grated Parmesan cheese
Delicious! I used mini sweet red/yellow/orange peppers and stuffed them whole. I mixed the parmesan into the filling. These make great appitizers when prepared with the small peppers.
Next time I would mix the cheese in with the filling. These are very good and make a great side dish.
I'm a huge recipe skimmer & didn't realize this was meatless . . I know duh . . until I started getting the ingredients together. I was looking for a recipe for grilled stuffed peppers. This recipe looked great & I did use most of the ingredients & mixed into ground beef and grilled. Unbelievably good! Also used a pablano & it was even better than the bell.
This was okay, but a little mushy in texture for my taste. I would probably add lots of cheese to the mixture if I made it again. :)
I substituted hot salsa for the tomato. It was a bit too spicy, next time I will use a medium salsa instead.
There is plenty of stuffing here for three peppers, so I used Stop & Go peppers--one each of red, yellow & green. Each added a different flavor & the whole dish looked beautiful & colorful. This was a definite HIT! Next time I will add more cheese on top--maybe a slice instead of grated (& I am not a cheese fan, so if I say add more, be liberal!). Also, my husband & I agreed that cooked popcorn shrimp mixed into the stuffing would turn this into a meal. We served with chicken & apple sausages (Emeril's). Delicious! A definite new rotation recipe. OH! And, it's a good one for kiddos, too. My preschooler agreed it was a yummerz. NICE.
This was edible. I did add some hot salsa to my stuffing, as well as the Parmesan cheese. I forgot to cook the peppers beforehand so I just kept them in there for an extra 15min.
After reading the ingredients beforehand I knew that it would be too bland for my taste, so I used Grissol Italien seasoned breadcrumbs, which pepped it up a bit. I didn't bother peeling the tomato. I also mixed up the Parmesan into the stuffing, as suggested by another reviewer, and added more Parmesan on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Stuffed Bell Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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