Italian Veggie Stuffed Bell Peppers

Tonight’s dinner was a new personal creation. I’ve been craving Stuffed Bell Peppers, but my old recipe involved ground beef and pancetta. I searched for a vegetarian stuffed pepper recipe, but didn’t find anything I was excited about so I decided to create my own.


My pepper was loaded with veggies. It included a mixture of:

  • Mushroom Wild Rice
  • Yellow Onion
  • Minced Garlic
  • Minced Carrots
  • Chopped Spinach
  • Spaghetti Sauce
  • Red Wine
  • Italian Spices

I cooked the Wild Rice (Uncle Ben’s Mushroom Wild Rice) and combined it with the sautéed veggies, about 3/4 cup spaghetti sauce, and 1/2 a cup of red wine. I let it all simmer together until the wine reduced. I spiced it up by adding crushed red pepper, salt, black pepper, oregano and thyme to the mix.

Meanwhile I parboiled my bell peppers. Parboil is just a fancy word that means to partially cook. I boil the peppers in a large pot of water for about 3 minutes to just slightly soften them, and then I finish them off in the oven once they are stuffed.

Here is the step that made the whole recipe:

I layered the veggie-rice mixture inside the peppers with Ricotta cheese. One layer veggies, one layer ricotta, repeat.


I then baked the peppers in a 350 degree oven for 20 minutes, topped with shredded cheese and baked another 5 minutes. Absolute perfection!

I had about 1/2 a pepper and a big garden salad with Green Goddess dressing and Salt & Pepper croutons.

Green Goddess dressing might be one of my favorite things on earth.

It tastes like Ranch on steriods! Unfortunately its not the most calorie friendly dressing choice, but hey … life is worth living.

I’ve got a upcoming race announcement and a Running Skirt review to share, but I’ll save that for tomorrow.

Have a great night!



Filed under Food, pictures, Recipes

4 responses to “Italian Veggie Stuffed Bell Peppers

  1. Now that’s a meal I will totally steal, looks so yummy!!!!

  2. Pingback: Farmer’s Market Dinner « Eat to Live, Live to Run

  3. While searching out recipes for vegetarian stuffed peppers, I fortunately stumbled onto your website. Not only do I like the sound of this recipe, but I will also be checking in again for more! Rock on 🙂

  4. Eileen Shaughnessy

    I made these last night and the family loved them! I did substitute Lindsay Nixon’s (Happy Herbivore) tofu ricotta for the regular. It was delicious! Thanks for the recipe.

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