
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.
Recipe Info
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Prep Time:
15m
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Cook Time:
35m
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Ingredients:
11
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Servings:
6
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User Rating:
Ingredients
- 3 medium bell peppers, halved lengthwise, stem and seeds removed
- 2 tablespoons oil
- 1 package (8 ounces) mushrooms, such as baby bella, portobello or button mushrooms, coarsely chopped gills and stems removed
- 1 small onion
- 1 large tomato, coarsely chopped
- 1 cup baby spinach
- 2 cups cooked brown rice
- 1 can (8 ounces) tomato sauce
- 1 package McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix
- 2 tablespoons chopped black olives - Substitutesgreen olives
- Vegan Parmesan Cheese (optional)
Nutrition Information
(per serving)
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.