Stuffed Peppers with Tomato Sauce Recipe | Vegetarian Times Skip to main content

Stuffed Peppers with Tomato Sauce

Simple and festive, these peppers will be welcome at any time of year



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4 large red, green or yellow bell peppers
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3 Tbs. olive oil
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4 soy "sausage" links, cut into chunks
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2 cups chopped onion
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1 cup chopped celery
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4 cloves garlic, minced
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½ cup minced parsley
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2 14.5-oz. cans chopped tomatoes
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1 tsp. dried thyme
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3 cups cooked rice
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1 cup plus 8 Tbs. grated Parmesan cheese
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8 sprigs fresh thyme for garnish, optional


  1. Preheat oven to 350F.
  2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
  3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne. 
  4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
  5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.

Nutrition Information: 

14 g
Total Fat: 
11 g
Saturated Fat: 
3 g
31 g
15 mg
470 mg
5 g
4 g
Serves 8, 1/2 stuffed pepper each

Comments on this Recipe

THis has become a family favorite and a mandatory item on the Thanksgiving table!

I had forgotten about this recipe and we love it. However since Boca discontinued their Italian "sausages" I haven't been able to find a substitute that I like as much.

Trader Joe's have Italian vegan sausages that are very tasty.