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Stuffed Bell Peppers

February 16, 2011

Thanks to my co-chef aka Jeff, who introduced stuffed bell peppers to me two Valentine’s Days ago, stuffed bell peppers is a front runner when I want to make dinner for guests at my home.

It’s so easy to make, yet the presentation is impressive, and guests are always amazed at this dish. Stuffed with whatever you please, usually a wild rice mixture of some sort, along with meat and veggies of your choice, topped with cheese, and baked for twenty or so minutes, it results in a delicious conglomeration of flavors that excite your taste buds.


-2 bell peppers, sliced in half length-wise + extra half or so of bell pepper, chopped finely

-2/3 cup wild rice/quinoa blend

-1 carrot, chopped finely

-2 cloves garlic, minced

-1/2 onion, chopped finely

-2/3 cup Morningstar Meal Starters (fake meat; feel free to use ground beef if you wish)

-1/2 cup+ tomato sauce

-olive oil

-parmesan cheese (or feta, or whatever you wish)

-spices: garlic salt, celery salt, black pepper, paprika, cayenne, Italian seasoning


-nonstick skillet

-cookie sheet



1. Fill a pot with 1 and 1/3 cup water. Add the 2/3 cup of wild rice/quinoa mixture into a pot, along with a splash of olive oil and salt. Bring to a boil, then immediately lower heat and cover. Let cook for 15 minutes then set aside when done. I like Trader Joe’s wild rice mix, as well as their quinoa.

2. While the rice/quinoa mixture is cooking, saute the garlic in olive oil over low heat until fragrant. Add in the carrots, and some salt and pepper. Once the carrots have softened a little, remove from pan and set aside.

3. Saute the bell pepper pieces for just a minute, until a little tender. Remove from pan and add to the garlic/carrot mix.

4. Saute the Morningstar meatless crumble as you would ground meat until browned. Season with garlic salt, celery salt, pepper, Italian seasoning, paprika, and cayenne. Season to taste and personal preference.

5. Add in the cooked rice/quinoa mixture to the pan, along with the veggie mixture and tomato sauce. Mix well and season to taste.

6. Scoop a little of the mixture into each bell pepper half, spread out on a cookie sheet pre-greased with olive oil. Top with parmesan cheese (or cheese of choice). Bake at 350 degrees for 20+ minutes until the bell peppers soften a little, yet stay firm and hold shape, and the cheese melts.

7. There you have it. Delicious stuffed bell peppers!


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