Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers

29

"Stuffed Peppers (not your typical rice and bread stuffed peppers)."
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Ingredients

40 m servings 235 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
  2. In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
  3. In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
  4. Bake for 20 minutes. Enjoy!

Reviews

29
  1. 39 Ratings

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Most helpful positive review

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.

Most helpful critical review

Next time I would mix the cheese in with the filling. These are very good and make a great side dish.

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 rec...

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. Th...

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 tom...

me = 5, husband = 4. Since I am the cook, I win. It has an easy prep, I even used a can of diced tomatoes to make it quicker. Very little clean up since after I chopped the onions in the small c...