Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers are a satisfying meal that comes together quickly! This easy weeknight dinner is perfect for Meatless Monday.
dinner, Main, Main Course, Main dish
minced or pressed
ground black pepper,
Crushed red pepper
grated Romano cheese
(or Parmesan cheese)
seeded and diced
14 ounce can
Great Northern beans
drained and rinsed
8 ounce can
(fill empty sauce can half way to get out residual sauce)
roughly shopped fresh spinach.
sliced in half down the middle and hollowed out
shredded mozzarella cheese
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.
Vegetarian Stuffed Peppers https://www.thelifejolie.com/vegetarian-stuffed-peppers/