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Vegetarian Stuffed Peppers
Source: Enlitened Kosher Cooking by Nechama Cohen

Red peppers stuffed with a rice and vegetables mixture baked in a smoky tomato sauce.

Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 120.5
Total Carbs 22.5 g
Dietary Fiber 4.3 g
Sugars 6.8 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.4 g
Potassium 358.8 mg
Protein 3.2 g
Sodium 101.5 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat 2 tablespoons olive oil with cooking spray in a large non stick skillet over medium heat for a few seconds. Add onions, stir and lower heat.
  2. Cook until onions start to brown, stirrring occasionally. Add 3 garlic cloves and a few drops of water to mixture, it mixture will start to turn brown.
  3. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
  4. Add carrot, mushrooms, cabbage, celery, and peppers and continue to saute on low heat until vegetables are soft.
  5. Season and gently mix with rice.
  6. Cut off tops of red peppers with a small, sharp knife and hollow out. Rinse well and shake to dry.
  7. Stuff loosely with rice mixture and set aside.
  8. Meanwhile, in a shallow, 6-quart pot, combine all the sauce ingredients and bring to a boil over medium heat, constantly mixing with a wooden spoon. Taste and correct seasoning. Add more water if necessary.
  9. Carefully place stuffed peppers in pot so that they are all standing up. Spoon sauce on top of each pepper.
  10. Cook covered for about 1 1/2 hours or until peppers are soft.

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