Sautéed Veggies & Rice Stuffed Bell Peppers

Name: Sautéed Veggies & Rice Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: American,
Ingredients: 3 medium bell peppers, halved lengthwise, stem and seeds removed; 2 tbsps oil; 1 package (8 oz) mushrooms, such as baby bella, portobello or button mushrooms, coarsely chopped gills and stems removed; 1 small onion; 1 large tomato coarsely chopped; 1 cup baby spinach; 2 cups cooked brown rice; 1 can (8 oz) tomato sauce; 1 package saute business; 2 tbsps chopped black or green olives; Vegan Parmesan Cheese (optional)

Stuffed with brown rice and hearty sautéed veggies, this easy weeknight supper is as delicious as it is filling. Top each pepper with a sprinkle of Vegan Parmesan Cheese and chopped olives before serving ... because that’s your business. Recipe created in partne... Read More Read Less

15m

PREP TIME

35m

COOK TIME

11

INGREDIENTS

Servings: 6

Ingredients

3 medium bell peppers, halved lengthwise, stem and seeds removed
2 tablespoons oil
1 package (8 ounces) mushrooms, such as baby bella, portobello or button mushrooms, coarsely chopped , gills and stems removed
1 small onion
1 large tomato, coarsely chopped
1 cup baby spinach
2 cups cooked brown rice
1 can (8 ounces) tomato sauce
1 package McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix
2 tablespoons chopped black or green olives
Vegan Parmesan Cheese (optional)

KEY PRODUCTS

INSTRUCTIONS

1 Bring large saucepan of water to boil. Add bell peppers; reduce heat to medium and simmer 5 minutes or just until tender-crisp. Remove and pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish.
2 Meanwhile, preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onion, tomato and baby spinach. Cook, stirring gently, 8 minutes or until tender. Stir in rice, tomato sauce and Seasoning Mix. Cook and stir 2 minutes or until heated through. Spoon rice mixture evenly into bell pepper halves.
3 Bake 20 minutes or until bell peppers are tender. Sprinkle with olives and vegan Parmesan cheese, if desired.