Rice-Stuffed Peppers

Name: Rice-Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cooked long-grain rice; 2 Tbsps chopped fresh parsley; 4 medium sizes green bell peppers; 1 Tbsp olive oil; 1 large onion, chopped; 0 teaspoons pepper; 0 teaspoons salt; 454 grams spaghetti sauce, divided; 237 milliliters vegetarian burger crumbles

Rice-Stuffed Peppers is a dairy free and vegetarian recipe with 4 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 5g of fat, and a total of 176 calories. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vegetarian burger crumbles, spaghetti sauce, bell peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather inexpensive side dish.

Instructions

Cut off tops of bell peppers; remove seeds and membranes, and place bell pepper cups in a lightly greased 8-inch square baking dish.

Ingredients you will need

Bell Pepper

Seeds

Equipment you will use

Baking Pan

Remove stems from tops, and discard; chop bell pepper tops.

Ingredients you will need

Bell Pepper

Saute chopped bell pepper and onion in hot oil in a large skillet over medium-high heat about 5 minutes.

Ingredients you will need

Bell Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat, and stir in 1 1/2 cups spaghetti sauce and next 5 ingredients. Spoon mixture evenly into bell pepper cups. Top evenly with remaining 1/2 cup spaghetti sauce.

Ingredients you will need

Pasta Sauce