Flavorful green bell peppers stuffed with a hearty blend of rice and meat substitute!

Stuffed Peppers with Rice

My Mom is the pickiest eater you’ll ever meet. She doesn’t like big chunks of onions, she won’t eat beans, and she has to have gobs of noodles in her chili. You would think as picky as she is that she wouldn’t like Vegetarian Stuffed Peppers, but she does! She loves them! My Dad made these for her. He let me sneak pictures of them to share with you!

I was never a fan of peppers, but my Mom kept putting them in salads so I finally gave up and choked them down instead of picking them out. They eventually grew on me and now I love them!

If you need more easy vegetarian dinner ideas, then be sure to try making Vegetarian Chicken Pot Pie Noodle Skillet, Rice Krispie Vegetarian Meatballs, or Vegetarian Beef & Broccoli!

What You’ll Need:

• 6 large Green Bell Peppers
• 1 1/2 cups Brown Basmati Rice
• 1 (16 oz) bag Morningstar Griller Crumbles
• 5 Eggs
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper
• 3 cans Campbell’s Tomato Soup

How to Make Vegetarian Stuffed Peppers

• Preheat oven to 350 degrees.
• Cut the tops of the peppers off and remove the seeds. Place into a large pan with tall sides.
• Cook 1 1/2 cups brown basmati rice with 3 cups of water.
• In a large bowl, combine the cooked rice, 1 (16 oz) bag Morningstar Griller Crumbles, 5 eggs, 1/2 tsp salt, and 1/4 tsp cayenne pepper.
• Stuff each pepper with the mixture until evenly distributed.
• In a bowl, whisk 3 cans of Campbell’s tomato soup with 3 cans of water. Pour over the peppers.
• Bake for 1 1/2 – 2 hours, or until the peppers start to soften.

More Vegetarian Recipes:

• Vegetarian Potato Corn Chowder
• Vegetarian Chicken Pot Pie Noodle Skillet
• Homemade Baked Mac & Cheese + VIDEO
• Vegetarian Pancit
• Rice Krispie Vegetarian Meatballs
• Vegetarian Pecan Patties
• Vegetarian Sloppy Joe’s
• Twice Baked Potatoes

Continue to Content

Yield: 6

Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers, flavorful green bell peppers stuffed with a hearty blend of rice and meat substitute!

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 6 large Green Bell Peppers
• 1 1/2 cups Brown Basmati Rice
• 1 (16 oz) bag Morningstar Griller Crumbles
• 5 Eggs
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper
• 3 cans Campbell's Tomato Soup

Instructions

1. Preheat oven to 350 degrees.
2. Cut the tops of the peppers off and remove the seeds. Place into a large pan with tall sides.
3. Cook rice with 3 cups of water.
4. In a large bowl, combine the cooked rice, crumbles, eggs, salt, and cayenne pepper.
5. Stuff each pepper with the mixture until evenly distributed.
6. In a bowl, whisk tomato soup with 3 cans of water. Pour over the peppers.
7. Bake for 1 1/2 - 2 hours, or until the peppers start to soften.