Yummy vegetarian peppers with protein too! Try it with small squash also.

Susie

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  • Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.

  • In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.

  • Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.

  • Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

Nutrition Facts

488 calories; protein 17.8g; carbohydrates 57.1g; fat 21.7g; cholesterol 28.3mg; sodium 772.9mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/08/2004
I actually chose this recipe because of the name but it turned out to be a really wonderful dinner! I made this for my boyfriend and another friend and none of us missed the meat that is usually in stuffed peppers. I will be making this again and again. Thanks! Read More
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2004
I actually chose this recipe because of the name but it turned out to be a really wonderful dinner! I made this for my boyfriend and another friend and none of us missed the meat that is usually in stuffed peppers. I will be making this again and again. Thanks! Read More
(4)
Rating: 4 stars
02/27/2012
Needs something more in the mix it didn't hold together well and was flavorless unless it had some topping with it. Next time I will add some tomato sauce to the filling too. Read More
(1)
Rating: 4 stars
09/17/2010
I doubled the amount of tomato sauce which I think made it better. Next time I may throw a little corn it it as well. Read More
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Rating: 5 stars
12/19/2011
This recipe is fantastic. Had to reduce the amount by 1/2. Also removed the celery - the combination of peppers and celery did not work for our family. Read More
Rating: 4 stars
01/25/2011
These were good but it definitely needs more sauce - next time I will double it. To the tomato sauce i added some oregano basil and a dash of cayenne pepper(we like it a bit spicy) It is a definite keeper! Read More
Rating: 5 stars
08/19/2015
My pic is the one with three colors of peppers This turned out beautiful. I used red yellow orange and green peppers for added color. My meat-eating-man ate two of these and asked for it to become a regular meatless Monday meal. I did use fresh herbs as opposed to dried and I added a little bit of Worcestershire to the tom sauce. This is a great make ahead meal. I made it Sunday and refrigerated until Monday. This is a fabulous recipe! I've now made this five times. The last time I used goat cheese in the filling and going forward that is what we will do. THIS recipe is asked for often by meat eating man and boy. Read More
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Rating: 5 stars
09/09/2010
Susie's Stuffies are great! I cooked up a batch to impress my girlfriend. I'm not a particularly good cook and I found that the recipe was perfectly laid out and easy to follow. Didn't have any tarragon but it still tasted great! P.S. Those are my tasty looking stuffies displayed as the featured photo! Read More
Rating: 5 stars
10/17/2011
So delicious! I baked for about 40 minutes and they were a little crunchy so in the future I will cook for a full hour. Read More
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