As the mom of a veggie lover I know the importance of taste and texture in our meatless meals.
I have to work both sides when creating the perfect family meal to please both types of eaters.
My mom always made stuffed bell peppers loaded with meat and top with tons of cheese.
They tasted great but not as healthy as most would think.
I made her famous stuffed peppers recipe for years until I ran across this one.
Stuffed Peppers that are so simple but healthy as well!
I promise any veggie lover, vegan or vegetarian this is one great recipe you are going to love.
And to the blended family that feeds both…
this is a quick dinner idea your entire family will eat.
Yield: 6 servings
Ingredients:
- 6 large pepper’s (I use green bell peppers)
- 1 cup cooked rice
- 2 tbsp. chopped onion
- 1 cup soft bread
- 1 egg beaten
- 1 can tomato sauce
- salt and pepper
- catsup (optional)
- cheese (optional)
Directions:
Wash peppers, cut top and spoon out centers.
Mix remaining ingredients in bowl, set aside.
Parboil peppers 4 minutes.
Fill with rice mixture and pour catsup or cheese on top.
Bake at 375 degrees for 30 minutes.
It’s another one of those tasty vegetarian Italian recipes.
Ingredients:
- 1 cup water
- 2 tbsp margarine
- 1/2 tsp salt
- 1/4 tsp oregano leaves
- 1 1/2 cup mashed potato flakes
- 1/2 cup milk
- 1 egg
- 1 (9oz.) pkg frozen chopped spinach, cooked and drained
- 1 to 2 medium tomatoes, cut into 6 slices
- Parmesan cheese
Directions:
In medium saucepan, combine water, margarine, salt and oregano; bring to a boil. Remove from heat.
Add potato flakes, milk and egg; mix well. Gradually fold spinach into potato mixture until thoroughly combined. Place tomato slices in bottom of ungreased 13×9 inch pan. Mound 1/2 cup potato-spinach mixture onto each slice; sprinkle with cheese. Broil 4 to 6 inches from heat until cheese is slightly browned, about 5 minutes but watch closely.
Yield: 4- 6 servings
Not in the mood for Italian? Try this: Spanish Vegetable Dish
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