Vegetarian Stuffed Bell Peppers

Flavorful green bell peppers stuffed with a hearty blend of rice and meat substitute!

What You’ll Need

6 large Green Bell Peppers

1 1/2 cups Brown Basmati Rice

1 (16 oz) bag Morningstar Griller Crumbles

5 Eggs

1/2 tsp Salt

1/4 tsp Cayenne Pepper

3 cans Campbell’s Tomato Soup

How to Make Vegetarian Stuffed Bell Peppers

Preheat oven to 350 degrees.

Cut the tops of the peppers off and remove the seeds. Place into a large pan with tall sides.

Cook 1 1/2 cups brown basmati rice with 3 cups of water.

In a large bowl, combine the cooked rice, 1 (16 oz) bag Morningstar Griller Crumbles, 5 eggs, 1/2 tsp salt, and 1/4 tsp cayenne pepper.

Stuff each pepper with the mixture until evenly distributed.

In a bowl, whisk 3 cans of Campbell’s tomato soup with 3 cans of water. Pour over the peppers.

Bake for 1 1/2 – 2 hours, or until the peppers start to soften.

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