Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers are a satisfying meal that comes together quickly! This easy weeknight dinner is perfect for Meatless Monday.
Servings 8 servings
Ingredients
- 1 Tablespoon Olive oil
- 1 cup diced onion
- 8 ounces mushrooms, diced
- 3 large cloves garlic, minced or pressed
- 1 ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper,
- ¼ teaspoon Crushed red pepper (optional)
- 1 teaspoon Italian seasoning
- 3 Tablespoons grated Romano cheese (or Parmesan cheese)
- 2 Roma tomatoes, seeded and diced
- 1 14 ounce can Great Northern beans drained and rinsed
- 1 8 ounce can Tomato sauce
- 4 ounces water (fill empty sauce can half way to get out residual sauce)
- 1 cup cooked rice
- 1 cup roughly shopped fresh spinach.
- 4-5 bell peppers sliced in half down the middle and hollowed out
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees. In a large saute pan, heat olive oil over medium high heat until shimmering.
- Add onion and cook for 3 minutes to soften, stirring often.
- Add mushrooms and and saute for 3 minutes, stirring often.
- Add garlic and saute for another minute until fragrant.
- Combine salt, black pepper, crushed red pepper (if using), Italian seasoning, Romano cheese, tomatoes, beans, tomato sauce and water. Cook for 5-7 minutes until well combined, stirring periodically.
- Stir in rice and spinach and cook for 2 minutes until spinach is wilted and rice is heated through.
- Stuff the filling into the pepper halves, gently pressing in so they're nice and full (the peppers should be snug in the pan).
- Cover and bake for 45 minutes.
- Remove cover and sprinkle evenly with mozzarella cheese.
- Return to the oven and bake for 10 more minutes to melt the cheese. Serve immediately.