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My review
Vegetarian Stuffed Bell Peppers
Nancy Marzilli
"Stuffed Peppers (not your typical rice and bread stuffed peppers)."
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Ingredients
40 m servings 235 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
- In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
- In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
- Bake for 20 minutes. Enjoy!
Nutrition Facts
Per Serving: 235 calories; 15.9 g fat; 18 g carbohydrates; 5.1 g protein; 4 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 3142 Ratings
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Most helpful positive review
1/29/2006
Delicious! I used mini sweet red/yellow/orange peppers and stuffed them whole. I mixed the parmesan into the filling. These make great appitizers when prepared with the small peppers.
Most helpful critical review
1/22/2002
Next time I would mix the cheese in with the filling. These are very good and make a great side dish.
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1/29/2006
Delicious! I used mini sweet red/yellow/orange peppers and stuffed them whole. I mixed the parmesan into the filling. These make great appitizers when prepared with the small peppers.
11/9/2007
I'm a huge recipe skimmer & didn't realize this was meatless . . I know duh . . until I started getting the ingredients together. I was looking for a recipe for grilled stuffed peppers. This rec...
1/22/2002
Next time I would mix the cheese in with the filling. These are very good and make a great side dish.
12/2/2002
This was okay, but a little mushy in texture for my taste. I would probably add lots of cheese to the mixture if I made it again. :)
2/24/2006
I substituted hot salsa for the tomato. It was a bit too spicy, next time I will use a medium salsa instead.
7/29/2006
There is plenty of stuffing here for three peppers, so I used Stop & Go peppers--one each of red, yellow & green. Each added a different flavor & the whole dish looked beautiful & colorful. Th...
2/18/2006
This was edible. I did add some hot salsa to my stuffing, as well as the Parmesan cheese. I forgot to cook the peppers beforehand so I just kept them in there for an extra 15min.
9/5/2004
After reading the ingredients beforehand I knew that it would be too bland for my taste, so I used Grissol Italien seasoned breadcrumbs, which pepped it up a bit. I didn't bother peeling the tom...