Meatless Stuffed Bell PeppersFeatured

Super easy

Meatless Stuffed Bell Peppers


For 4 Person(s)


  • 1/2 cup uncooked Grace White Rice
  • 3/4 cup water
  • 4 bell peppers
  • 1 onion, chopped
  • 1/2 packet Grace Cock Soup Mix
  • 4 tablespoons Grace Vegetable Oil
  • 1 tin Grace Kidney Beans
  • 2 tablespoons chopped fresh parsley
  • 2 cups tomato sauce
  • 4 ounces shredded mozzarella cheese
  • salt to taste
  • ground black pepper to taste

Meatless Stuffed Bell Peppers Directions

  1. ·         Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  2. ·         Preheat oven to 400 degrees F (205 degrees C).
  3. ·         Cut peppers, seed insides, and arrange peppers in a large baking dish. Chop up left over pepper pieces
  4. ·         Heat oil in a large skillet over medium heat. Saute chopped peppers, beans and onions in oil and soup mix until soft. Stir in parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.