Veggie Stuffed Peppers - Kraft Recipes Top
Comida Kraft
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Veggie Stuffed Peppers

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Total Time

8 servings

Make these Veggie Stuffed Peppers part of your Meatless Monday menu! Along with being extra tasty, this dish also qualifies as a Healthy Living recipe!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook and stir mushrooms, onions and red peppers in oil in large nonstick skillet until crisp-tender.
  • Stir in cereal, beans, egg, thyme and 1/2 cup cheese; spoon into pepper shells in 13x9-inch pan. Top with remaining cheese.
  • Bake 20 min. or until heated through.

Special Equipment Needed


Substitute black beans for garbanzo beans.

How to Parboil Peppers

Bring 3 qt. water to boil in large saucepan. Add seeded pepper halves; simmer on low heat 5 min. or just until peppers are tender. Drain peppers; cool slightly.


  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Give this meatless low-sodium dish a try! Not only are the peppers an excellent source of vitamin C, but they are also a good source of vitamin A. In addition, the cereal contributes a good source of iron and the cheese provides calcium.

Nutritional Information

Serving Size 8 servings
Calories 180
Total fat 6g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 130mg
Carbohydrate 23g
Dietary fiber 5g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 15 %DV
Vitamin C 60 %DV
Calcium 30 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Sounds good. Sounds good. Will definately try it
Date published: 2002-10-28
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