Vegetarian Stuffed Red Peppers With Red Wine Sauce

Ready in 45 Minutes

Serving Size

4 Servings

Course Type

Main Dish


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Recipe Details


  • 2 large red peppers
  • 1 cup Basmati Rice
  • 5 Wild mushrooms
  • 1 Package Mexican Veggie Beef
  • 1 whole Tomato
  • 1 Shallot
  • 2 leaves fresh basil leaves
  • 1/4 cup red wine
  • 1 Tbsp Tomato Paste
  • 1/4 cup vegetable stock
  • salt&Pepper


Cook the rice until light and fluffy. Preheat oven to 375 degrees. Mix Rice, mushrooms and veggie beef together. Sweat the shallots in a separate saucepan add tomato paste and then deglaze with red wine. Combine all remaining ingredients and reduce the liquid by half. Use half of the red wine sauce in the rice mixture and fold together. Cut peppers in half (or use whole peppers per person) and stuff the halved peppers with mixture. Place on a baking sheet and bake for 25-30 minutes. Remove from oven and spoon remaining red wine sauce over the roasted red pepper.