Vegetarian Stuffed Pepper

Serves 6

Nutritional Analysis Per Serving: 

Calories  230 Dietary Fiber  8g
Total Fat 2.5g Sugars  11g
Saturated Fat 0g Protein  8g
Cholesterol  0mg Vitamin A 100%
Total Carbohydrate 57g Vitamin C 210%
Sodium  330mg Calcium  8%
Iron 20%
 

Amount:

Ingredients:

Stuffed Pepper
1 2/3 cup Brown Rice (dry) Cook rice in water according to package directions.
3 ¼ cup Water
1 cup Diced Carrots
1 cup Diced Celery
1 cup Diced Onions
1 ½ tsp. Minced Garlic
1 ½ tsp. Parsley
½ tsp. Onion Powder
¼ tsp. Whole Thyme
½ tsp. Basil
½ tsp. Garlic Powder
¼ tsp. Black Pepper
1/3 cup Sliced Mushrooms, drained & rinsed
1 ½ cups Spinach, fresh, diced
1/3 cup Zucchini, fresh, diced
6 Green Pepper
Sauce
8 oz. Tomato Sauce
10 oz. No Salt Added Tomato Juice
3 oz. Tomato Paste
1 Tbsp. Italian Herb Seasoning (no salt)
2 cloves Garlic, finely minced
1/8 tsp. Ground Pepper
1/8 tsp. Hot Pepper Sauce

Recipe Directions:

For Stuffed Peppers:

  1. Mix in spices and vegetables. 

  2. Stuff each pepper with 1 cup rice mixture. 

  3. Spray pans with Pam. 

  4. Place 12 peppers in a ½ size deep pan.

For Sauce:

  1. In a blender or food processor, blend Tomato Sauce, No Salt Added Tomato Juice, Tomato Paste, Italian Herb Seasoning, Garlic, Ground Pepper, and Hot Pepper Sauce to make the sauce. 

  2. Portion ¼ cup (2 oz. Ladle) over each pepper. 

  3. Bake at 300 (convection oven) covered until internal temperature reaches 160 degrees. 

  4. Keep hot for service.