Sauteed Veggies and Rice Stuffed Bell Peppers
By: McCormick Kitchens
Made With:
Stuffed with brown rice and hearty sautéed veggies, this easy weeknight supper is as delicious as it is filling. Top each pepper with a sprinkle of Vegan Parmesan Cheese and chopped olives before serving ... because that's your business. Recipe created in partnership with Tabitha Brown.
Stuffed with brown rice and hearty sautéed veggies, this easy weeknight supper is as delicious as it is filling. Top each pepper with a sprinkle of Vegan Parmesan Cheese and chopped olives before serving ... because that's your business. Recipe created in partnership with Tabitha Brown.
Key products
Instructions
- Bring large saucepan of water to boil. Add bell peppers; reduce heat to medium and simmer 5 minutes or just until tender-crisp. Remove and pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish.
- Meanwhile, preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onion, tomato and baby spinach. Cook, stirring gently, 8 minutes or until tender. Stir in rice, tomato sauce and Seasoning Mix. Cook and stir 2 minutes or until heated through. Spoon rice mixture evenly into bell pepper halves.
- Bake 20 minutes or until bell peppers are tender. Sprinkle with olives and vegan Parmesan cheese, if desired.
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