Meatless Stuffed Green Peppers - Kraft Recipes Top
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Meatless Stuffed Green Peppers

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  • Cut peppers in 1/2 lengthwise. Cut out tops and remove seeds and ribs. Place in boiling water for 10 minutes to precook. Drain & let cool.
  • Combine rice, tomatoes, onions, garlic powder, Italian seasoning, salt, eggs, red beans, cottage cheese, and 1/4 cup of cheddar cheese. Use this mixture to stuff the peppers. Place peppers in baking dish, which has been sprayed with non-stick spray.
  • Combine tomato sauce, sugar and Italian seasoning-- pour over top of peppers. Top with bread crumbs and remaining cheddar cheese.
  • Bake at 350 degrees for 1 hour.

Special Equipment Needed


Can also use this filling to stuff cabbage leaves which have been separated from the head and precooked for about 5 minutes in boiling water and drained. Variations: 1) After stuffing all of the peppers, any leftover filling can be place in a greased casserole, topped with bread crumbs and cheese, and baked at 350 degrees for about 30 minutes. 2)Use filling for different kinds of casseroles. -- Use as is, see variation 1 above -- Stir in 1 chopped green pepper -- Blanch cabbage leaves for 5 minutes in boiling water. Layer in bottom of casserole dish, then layer filling and cabbage, ending with cabbage. Top with tomato sauce (if desired), top with bread crumbs and shredded cheese. Bake 45 minutes at 350 degrees -- Omit Italian seasoning and tomatoes; stir in 1- 2 cups of chopped fresh vegetables (e.g., broccoli, carrots, peas, asparagus); can omit beans if desired

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