Stuffed capsicum peppers preparation

Vegetarian Stuffed Peppers

• Makes: 4 servings
• Prep: 15 mins
• Bake: 20 mins at 350°F
• Cook: 5 mins

• 1 14 1/2 - ounce can no-salt-added stewed tomatoes
• 1 tablespoon Cajun seasoning
• 1 cup frozen veggie "meat" crumbles
• 3 cups risotto from Corn and Shrimp Risotto (on www.familycircle.com)
• 4 large green peppers, tops cut off and seeds removed
•   Roasted Carrots from Corn and Shrimp Risotto (on www.familycircle.com)

Directions

1. Heat oven to 350 degrees F. In a medium-size saucepan, combine tomatoes, Cajun seasoning and veggie crumbles. Heat over medium heat until bubbly, breaking apart tomatoes with a wooden spoon.
2. Stir in risotto and continue to cook until heated through. Turn off heat.
3. Place steamer insert into a large saucepot. Fill with 1-inch water. Add peppers, cut-side down, and bring to a boil over high heat. Reduce heat to medium-high; cover and steam for 5 to 6 minutes.
4. Carefully remove peppers from steamer and place, cut-side up, in a baking dish. Fill each with about 1-1/4 cups rice mixture. Bake at 350 degrees F for 20 minutes. Serve with reheated Roasted Carrots from Corn and Shrimp Risotto recipe (on www.familycircle.com), if desired.

Nutrition Information for Vegetarian Stuffed Peppers

Servings Per Recipe: 4
PER SERVING: 326 cal., 4 g total fat (1 g sat. fat), 1233 mg sodium, 60 g carb. (6 g fiber), 10 g pro.Thanks for reading 😃😃😃