Accented with pesto, these healthy stuffed peppers are loaded with satisfying flavors.
Vegetarian Stuffed Bell Peppers
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Prep:
25 min. -
Cook:
25 min. -
Serves:
6
Recipes
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil, divided |
| ½ lb | sliced mushrooms |
| 2 | small zucchini, diced |
| 1 | onion, diced |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 cups | ready-to-serve brown rice |
| ½ cup | basil pesto |
| 3 | large red bell peppers, halved lengthwise, stems and seeds removed |
| ⅔ cup | grated Parmesan cheese |
Directions
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1
Preheat oven to 450˚F. Heat 2 tbsp oil in large skillet set over medium-high heat; cook mushrooms, zucchini and onion for 5 to 7 minutes or until slightly softened.
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2
Stir in 1/2 cup water and 1 tbsp Seasoned Vegetable Base; cover and cook for 2 to 3 minutes or until vegetables are tender.
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3
Meanwhile, heat rice in microwave according to package directions. Toss rice with vegetable mixture and pesto.
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4
Drizzle remaining oil into 13- x 9-inch baking dish. Stir 1 cup water with remaining Seasoned Vegetable Base. Pour into baking dish.
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5
Divide filling among pepper halves in prepared baking dish; sprinkle with Parmesan. Cover with foil; bake for 10 to 12 minutes or just until peppers are tender.
• Substitute pre-cooked barley or farro for brown rice.
• If desired, broil peppers until tops are golden brown just before serving.