Most recipes for stuffed peppers call for ground beef or pork. Here is a very tasty recipe for vegetarian stuffed peppers.
4 - medium-size green, yellow or red peppers (not hot peppers)
1 - medium red or white onion - chopped
1 - 26 oz. jar of meatless spaghetti sauce
1/4 - teaspoon black pepper
1/4 - teaspoon parsley flakes
Brown or white rice
Wash peppers. Make a slim cut across the top of peppers to open them up. Remove stem, seeds and membranes inside. Place the cleaned peppers in a large kettle, cover with water, and boil about five minutes. Remove and set aside.
Prepare rice to obtain one cup.
Place chopped onions in a medium sauce pan. Over medium heat, cook onion in olive oil until tender.
When onions are tender, add spices and about 10-oz. (roughly one-half) of the spaghetti sauce. Heat to boiling, turn heat to low and simmer about 5 minutes, uncovered.
Add rice and heat.
Stand cooked peppers in shallow baking dish. Spoon the rice, onion and spaghetti sauce mixture into the peppers. If any of the mixture is left, spoon around the peppers. Pour the remaining spaghetti sauce over the peppers. Cover baking dish, and bake in a 325-degree oven for about 45 minutes. After 45 minutes, if you desire, you can sprinkle some parmesan cheese over the peppers, and bake, uncovered, for another 10 to 15 minutes.
Serve with rolls and dessert.
My wife is a vegetarian, but does like the taste of some meat products. Once in awhile, to vary the above recipe, I will add 4 links of sweet Italian sausage to the baking dish, and bake the sausage along with the peppers for the initial 45 minutes. This gives the recipe a wonderful flavor, but the sausage remains firm and doesn't enter the mixture.
Vegetarian Cooking Made Easy
