Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers Photography: Randy Mayor; Styling: Melanie J. Clarke


  • 6 medium red bell peppers
  • 1 teaspoon olive oil
  • 3/4 cup finely chopped shallots
  • 4 cups chopped mushrooms
  • 1 cup chopped fresh parsley
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons dry sherry
  • 1 1/2 teaspoons ancho chile powder
  • 2 1/2 cups hot cooked brown rice
  • 1 cup tomato juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


Preheat oven to 350°.

Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until tender. Add mushrooms; sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder; sauté 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt; sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.

    This recipe for stuffed peppers trades in the meat in favor of vegetables like red bell peppers, shallots, and mushrooms. The blend of flavors is sure to please guests.
  • Yield: 6 servings (serving size: 1 stuffed pepper)

Nutritional Information

Calories per serving: 234
Caloriesfromfat per serving: 23%
Fat per serving: 5.9g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 2.9g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 8.4g
Carbohydrate per serving: 39.2g
Fiber per serving: 6.7g
Cholesterol per serving: 3mg
Iron per serving: 3.3mg
Sodium per serving: 402mg
Calcium per serving: 112mg

Good to Know

A vegetarian's delight, this dish is packed with antioxidants and fiber. Almonds are a great source of healthy monunsaturated fats, and they help you feel full.

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