STUFFED PEPPERS (BETTY CROCKER 40TH ANNIVERSARY EDITION)- VEGETA
This is the same recipe my mother has made for years. I have changed it to make it vegetarian. Also please note that I also add some of the mozzarella cheese in with the stuffing mixture besides topping the peppers when done. I will post the original recipe shortly that includes the meat. Edited January 26, 2009...I took 2 packages of spicy black bean veggie burgers and crumbled and sautéed with the other ingredients and took this to a whole level up!! Try it and see for yourself!! YUMMY!
Provided by Thea
Categories Peppers
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
- Lightly saute remaining ingredients with 1 cup of the tomato sauce.
- Heat oven to 350°F
- Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
- Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 189.1, Fat 3.8, SaturatedFat 2, Cholesterol 11.1, Sodium 474.7, Carbohydrate 33.7, Fiber 5.7, Sugar 10.1, Protein 8.1
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