Bell Pepper & Rice Bake (Unstuffed Bell Peppers)

"Adapted from the "Stuffed Peppers with Tomato Sauce" recipe from Vegetarian Times. This dish has an amazing flavor combination. We use basmati rice cooked with a pinch of time and a bay leaf, I typically omit the celery, and I highly recommend Tofurkey's Italian Sausage for this dish."
 
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Ready In:
1hr 5mins
Ingredients:
13
Yields:
1 13x9 dish
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes.
  • Add peppers, onion, celery, garlic and parsley, and cook about 10 minutes more.
  • Stir in the tomatoes, thyme and cayenne, and remove from heat.
  • Mix in the cooked rice and 1/2 cup of Parmesan cheese.
  • Put mixture in a 13x9 dish, cover dish with foil, and bake 45 minutes.
  • Uncover peppers, and sprinkle the remaining Parmesan cheese over the dish, and cook uncovered for an additional 10 minutes.

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Reviews

  1. This is a lovely recipe very simple, rich in flavour yet not high in fat. I'm a vegetarian and I found it worked really well without the soy sausage which I don't particularly like. It also made maydaughter very happy as she could ile on the parmesan which she loves. I used fresh thyme which I always think is better.
     
  2. Yum! As suggested, I used basmati rice cooked with the bay leaf and thyme, the Tofurkey italian sausage, and probably about 1/2 tsp of cayenne. I am not big on parmesan, so I didn't mix any in, but did add it as a topping. This is a fantastic dish! It has a warm herby flavor with kind of an Italian taste. Great dish for autumn!!
     
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