Cajun-Style Stuffed Bell Peppers

Posted on November 8, 2010

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Cajun-Style Stuffed Bell Peppers

(Adapted from Cooking With Paula Deen 09-10/2010)

These stuffed peppers were something different and fun for dinner.  They are also great if you are transitioning your diet to exclude meat.  They were super easy and quick to put together.    I chose to use pre-chopped onions and garlic since it was one of those nights that the quicker dinner got on the table the better!

  • 1 Package Boca Meatless Ground Crumbles, 12 oz
  • 8 ½ oz Microwaveable Brown Rice
  • 1 Cup Diced Tomatoes (I used Muir Glen Organic Fire-Roasted Diced Tomatoes With No Added Salt)
  • ¼ Cup Diced Onion (I Used The Frozen Chopped Store Brand, Thawed)
  • 1 Clove Garlic, Minced (I Used Minced Garlic That Comes In the Jar)
  • 2 Teaspoons Cajun Seasoning (Tony Chachere Would Be Really Good In This.  I Used Old Bay Seasoning)
  • 1 Handful Fresh Parsley, Chopped
  • ½ Cup Water, Divided
  • 6 Bell Peppers (3 Orange and 3 Red)
  • ½ Cup Vegan Cheese

Preheat oven to 350.  In a large bowl, combine Boca crumbles, rice, tomatoes, onion, garlic, seasoning and parsley.  Mix in ¼ cup water.

Wash peppers and cut bottoms of peppers so they stand flat.  Cut the tops off the peppers.  Reserve the leftover pepper pieces for a salad.

Spoon mixture evenly into each pepper.  Arrange peppers in a 13×9 inch glass dish.  Pour ¼ cup water around peppers in dish.  Bake 15 minutes.

Cover loosely with foil, and continue baking for 30 more minutes.  Remove foil, and top each pepper with shredded cheese.  Bake 10 minutes or until cheese melts, if desired.

Check out the photos of the peppers coming together above.