Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even though it is low fat, it is very filling. I recommend accompanying this entree with a light salad and a grain other than rice. This recipe came from one of my favorite cookbooks,

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place cut and seeded peppers in boiling water for five minutes.
  3. Run under cool water to stop the cooking process and set aside.
  4. In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
  5. Add Gimmie Lean or other soy product and cook 5 minutes.
  6. Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
  7. Add rice and spices and cook another 5 minutes.
  8. Add wine and cook five more minutes.
  9. Keep mixture on low heat until you are ready to stuff the peppers.
  10. In the meantime, heat the sauce.
  11. Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
  12. Cook on medium heat for about 10 minute.
  13. Now you are ready to stuff the peppers!
  14. Be creative!
  15. Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
  16. Pour tomato sauce on each pepper and serve!
Most Helpful

5 5

These are really tasty! It's worth it to spend extra money on the pretty-colored peppers for this dish because they look so pretty.

5 5

Awesome simple recipe. I admit that I did not follow the recipe exactly (recycled some vegan meatballs in white wine sauce I had made previously and used plain canned plums instead of stewed tomatoes) but all the ingredients were pretty much the same. Just like mom's (without the meat)! Make extra and freeze them for later.

4 5

Very delicious! I added steak seasoning which added a very strong kick! Very impressive looking with a variety of red, yellow, orange and green peppers. Also, I cut the tops off and used them as lids for an over-the-top presentation! Thanks!