Vegetarian Stuffed Peppers Recipe

Makes: 4 servings

Prep: 15 mins

Bake: 20 mins at 350°F

Cook: 5 mins


  • 1 14 1/2 – ounce can no-salt-added stewed tomatoes
  • 1 tablespoon Cajun seasoning
  • 1 cup frozen veggie “meat” crumbles
  • 3 cups risotto from Corn and Shrimp Risotto
  • 4 large green peppers, tops cut off and seeds removed
  • Roasted Carrots from Corn and Shrimp Risotto

How to make Vegetarian Stuffed Peppers Recipe

  1. Heat stove to 350oF In a medium-size pot, merge tomato vegetables, Cajun preparing and vegetable crumbles. Warm over medium heat until fizzy, breaking apart tomatoes with a wood made scoop.
  2. Stir in risotto and continue to cook until warmed through. Turn off heat.
  3. Place cleaner place into a large saucepot. Complete with 1-inch water. Add sweet peppers, cut-side down, and bring to a vapor over great temperature. Reduce heat to medium-high; cover and vapor for 5 to 6 moments.
  4. Carefully remove sweet peppers from cleaner make, cut-side up, in a cooking plate. Complete each with about 1-1/4 glasses grain combination. Prepare at 350oF for 20 moments. Serve with reheated Cooking Green beans from Maize and Shrimp Risotto formula, if preferred.

Nutritional Facts

1 stuffed pepper: 261 calories, 8g fat (4g saturated fat), 18mg cholesterol, 815mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 11g protein.

Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.


Metal aluminum foil helps keep food wet, guarantees it chefs equally, keeps scraps fresh, and makes clean-up easy.

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