Vegetarian Stuffed Peppers

Number of Servings
      • 6 medium red or green bell peppers
      • 1 tsp. olive oil
      • ¾ cup finely chopped shallots
      • 4 cups chopped mushrooms
      • 1 cup chopped fresh parsley
      • ¼ cup slivered almonds, toasted
      • 3 tbsp. dry sherry
      • 1½ teaspoons ancho chile powder
      • 2½ cups hot cooked brown rice
      • 1 cup tomato juice
      • ½ tsp. freshly ground black pepper
      • ½ tsp. garlic powder
      • ¼ tsp. salt
      • ¼ cup (1 oz.) grated fresh Parmesan cheese


Preheat oven to 350° F. Cut the tops off of the bell peppers and discard seeds and membranes. Cook peppers in boiling water for 5 minutes and drain. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and sauté for 3 minutes or until tender. Add mushrooms and sauté for 4 minutes or until tender. Add parsley, almonds, sherry and chile powder and sauté for 3 minutes. Add rice, tomato juice, black pepper, garlic powder and salt and sauté for 3 minutes. Spoon ¾ cup of the rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place the stuffed bell peppers in a 13” x 9” baking dish. Bake at 350° for 15 minutes.
Nutrition Information
234 calories; 5.9g fat (23% calories from fat); 84.g protein; 39.2g carbohydrate; 6.7g fiber; 3mg cholesterol; 402mg sodium