Dinner

Veggie and Whole Grain Stuffed Peppers is for Dinner.

Veggie and Whole Grain Stuffed Peppers takes 30 minutes to prepare.

Veggie and Whole Grain Stuffed Peppers takes 45 minutes to cook.

Veggie and Whole Grain Stuffed Peppers makes 6 servings.

The ingredients for Veggie and Whole Grain Stuffed Peppers are:

Orange bell peppers (recipe makes enough filling for 4-6)

2 cups brown rice
5 cups water/veggie broth mixture

1 cup red quinoa
1 cup water/veggie broth mixture

1/2 med-size zucchini
1/2 onion
1 leek
3 cloves of garlic
1 large tomato

1/2 c. parmesan cheese

8-10 oz. tomato soup
1/4 c. half and half or heavy cream

Here is how you make Veggie and Whole Grain Stuffed Peppers:

Cook brown rice and quinoa (in separate pans) according to instructions.While grains cook, prepare veggies.Lightly drizzle a pan with olive oil, add onions and cook 5-6 minutes. Add leeks and garlic and cook another 1-2 minutes. Add zucchini and tomato and cook until veggies are tender.Meanwhile, heat tomato soup (or sauce) and cream on the stovetop. When rice and quinoa are done, mix everything (including tomato soup) together in the same skillet/pot as the veggies. Reserve about 1/4c. tomato soup. Slice tops off of peppers, and fill peppers with stuffing. Replace tops, and set in a baking dish in which they can stand up. Fill bottom of pan with remaining tomato soup.Bake 30-40 minutes at 400*. Serving Size: makes filling for 4-6 peppersNumber of Servings: 6Recipe submitted by SparkPeople user DONIWALKER.

The nutritional information for Veggie and Whole Grain Stuffed Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 469.9

• Total Fat: 6.6 g
• Cholesterol: 6.1 mg
• Sodium: 892.1 mg
• Total Carbs: 90.9 g
• Dietary Fiber: 10.2 g
• Protein: 14.2 g

The dietary needs meet for Veggie and Whole Grain Stuffed Peppers is Vegetarian