I don’t eat meat so I created this stuffed peppers recipe using seafood and I loved it…I think it’s way better than the traditional stuffed peppers recipe.
Additionally, I’m a fan of red peppers more so than green peppers and thought it would be a great switch when making stuffed peppers.
Meatless Stuffed Peppers Recipe Ingredients
- 10 shrimps
- 10 scallops
- 3 mushrooms diced small
- 1 large leaf of kale chopped fine
- 1/2 medium onion diced
- 3 cloves of garlic sliced
- 1 cup of cooked rice
- 1 cup of tomato sauce
- 3 red peppers sliced in half from stem to bottom, and seeded
- 1-2 cups of shredded gouda
- red pepper flakes, salt, and pepper (to taste)
- olive oil for sauteing
Meatless Stuffed Peppers Recipe Directions
Preheat oven to 325 degrees. Use small amount of the sauce to coat the bottom of a baking dish (about 11×7, depending on the size of the peppers). Saute shrimp and scallops in olive oil and seasonings. Do not overcook. You can slightly undercook since it will cook more when in the oven. Remove seafood from the pan and dice finely. Set aside. Wipe pan clean and add vegetables and garlic with more olive oil and seasonings. Saute until softened. Mix in cooked rice, seafood, and remaining sauce. Place pepper halves into baking dish. Spoon mixture into the peppers. Top with gouda. Cover with foil and bake for 30-35 minutes. Remove foil and cook another 5-10 minutes, until peppers are cooked through. Cooking times may vary depending on the size of the peppers and amount of ripeness.
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