Category Archives: Tonight’s Dinner

Tonight’s Dinner: Healthy Vegetarian Stuffed Peppers

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Even if you’re not a vegetarian, you’re sure to love these peppers.  If you are cooking for yourself, feel free to half the recipe, or you can just make all 6 peppers like I do for an easy reheated meal later in the week.  Goes great with a fresh spring side salad, or side of green beans! If you feel like you just need to get some meat in there…you can substitute the meatless spaghetti sauce for a sauce that has meat in it. Try ’em out and let me know what you think! Happy eating!

Ingredients:

  • 6 large sweet peppers
  • 2 cups cooked brown rice
  • 3 small tomatoes, chopped
  • 1 cup frozen corn, thawed
  • 1 small sweet onion, chopped
  • 1/3 cup canned red beans, rinsed and drained
  • 1/3 cup canned black beans, rinsed and drained
  • 3/4 cup cubed Monterey Jack cheese
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 4 fresh basil leaves, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup meatless spaghetti sauce
  • 1/2 cup water
  • 4 tablespoons grated Parmesan cheese, divided

Directions:

  • Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
  • Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
  • Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Nutritional Facts:

CALORIES 383.5 CAL
FAT 16.5 G
SATURATED FAT 9.4 G
SODIUM 1119.5 MG
CARBOHYDRATES 43.7 G
TOTAL SUGARS 11.3 G
DIETARY FIBER 8.2 G
PROTEIN 16.6 G
Healthy Cooking