Cookbook

Vegetarian Stuffed Peppers

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By Robin Wilson

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  • I was asked to bring dinner to a friend who eats a gluten free diet and very little meat. I came up with this Stuffed Pepper dish and she loved it!

Ingredients

  • 2 T. Olive Oil
  • 1 pint Mushrooms
  • 1 can Artichoke Hearts
  • 3 C. Cooked Brown Rice
  • 2-3 Green Bell Peppers
  • 1 jar Favorite Pasta Sauce - I use Bertoli
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 1 Hr 20 Min
COOK TIME 1 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Casserole
COOKING METHOD Oven
CUISINE American

Preparation

  1. In a large skillet heat Olive Oil.
  2. Clean Mushrooms and roughly chop.
  3. Saute Mushrooms in Olive Oil for 2 minutes.
  4. Drain Artichoke Hearts and roughly chop.
  5. Add Artichoke Hearts to Mushrooms and saute for 2-3 minutes more.
  6. Stir in cooked Brown Rice.
  7. Add 3/4 Jar of Pasta Sauce and mix well.
  8. Cut in half and clean out Green Bell Peppers.
  9. Place Peppers into a baking dish cut side up.
  10. Fill peppers with rice mixture.
  11. Top with remaining Pasta Sauce.
  12. Cover with foil and Bake at 350* for 1 hour.

Rating

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