Recipe by laurieish
"This is an absolutely delicious vegetarian pepper recipe that is packed with nutrients! I love to make a big batch on Sunday, freeze some for easy and decadent (but healthy!) dinners, and keep a couple in the refrigerator for weekday work lunches. I haven't met anyone that doesn't go nuts for these; in fact, I now have to make extra for friends' lunches (hence the giant batch!)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat orzo pasta
orange bell peppers
garlic, thinly sliced
1 (8 ounce) package
sliced fresh white mushrooms
1 (8 ounce) package
sliced cremini mushrooms
1 (28 ounce) can
diced Italian paste tomatoes (such as San Marzano)
1 (14 ounce) can
whole Italian paste tomatoes (such as San Marzano), drained and torn into large chunks
shredded mozzarella cheese
grated Parmesan cheese
torn fresh basil leaves
red pepper flakes
salt and ground black pepper to taste
grated Parmesan cheese, divided
These are excellent! I halved the recipe. I only had ground Oregano so I only used about a teaspoon, maybe a tad more, but a whole tablespoon would have been way too much...otherwise I made it exactly as written. Oh, except my local Kroger didn't have Cremini mushrooms so I just used extra buttons. The flavor is very good, both my husband and I couldn't believe there was no meat. Next time I will make a full batch and freeze them for lunches. This recipe is a keeper! Oh, beware, these were a tad too spicy for my husband, so if you have a wimpy palette go easy on the crushed red pepper (half it, don't omit it)...and use fresh basil, it really makes the flavors pop.
Took more than twice as long than the recipe stated so kids ended up eating subway. Results were just okay and for as long as it took to make them it simply wasn't worth it. I definitely didn't think they were as good as the reviews suggested and my family didn't like them either. Kids ended up having it for dinner the next night. They aren't picky eaters and they were not amused and frankly I didn't blame them. I made them just as directed.
Changed this up a bit, added spinach,gazebo beans and other veggies on hand. Used brown rice instead of orzo, everyone loved this including my teens!
i made a few changes to the recipe,i didnt use any mushrooms(they aren't really my thing) and instead i used grape tomatoes and sundried tomatoes with parmesan and mozarella cheese on top,put it in my toaster oven for about 2 minutes until the cheese was melted and took it back out,topped it with spinach,colby jack cheese,cheddar cheese and more parmesan and mozarella and put a few more tomatoes and about 5 black olives on top and it was delicious!I haad it with chips and salsa and the whole meal by itself had 27 grams of protien,and i know it is hard to get protien with a vegetarian diet!
Will make again
excellent. have made these twice and everyone loves them
My pickiest eaters loved it. Thanks do much!
Made it exactly as directed and it was delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Irresistible Healthy Vegetarian Stuffed Peppers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 232
** Calories from Fat: 72
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a hearty vegetarian main course.
Peppers are filled with rice, veggies, and feta cheese.
These roasted green bell peppers are stuffed with a savory feta and rice mixture.