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Veggie Stuffed Peppers

Veggie Stuffed Peppers

Add these colorful stuffed peppers ? red, orange, yellow, green ? to your next party buffet or holiday table. These delicious veggie entrees are stuffed with a flavorful and rich mixture of earthy mushrooms, creamy ricotta, and chewy, hearty, brown rice. An exciting alternative to the usual party fare.

Prep Time: 20 minutes

Total Time: 50 minutes

Servings: 6


  • 6 large green bell peppers
  • 1 tablespoon margarine or butter
  • 1/2 cup chopped celery
  • 1 cup sliced mushrooms
  • 1 1/4 teaspoons low-salt granular vegetable boullion
  • 1 1/4 teaspoons salt-free vegetable flakes
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 2 cups cooked brown rice
  • 1 cup ricotta cheese
  • 2 tablespoons water


1. Wash peppers. Cut off tops and remove seeds. In large saucepan, cook
peppers in boiling water 2 minutes. Drain. Stand peppers, cut side up, in foil
lined 13 x 9 x 2-inch baking pan. Set aside.

2. In large saucepan, melt margarine over medium heat. Add celery and
mushrooms. Saute 3 minutes. Add bouillon and vegetable flakes and cook
2 minutes longer, stirring constantly. Remove 6 mushroom slices and set
aside for garnish. Add Kellogg's® All-Bran® cereal and remaining ingredients,
mixing until thoroughly combined. Equally fill peppers with cereal mixture.

3. Bake at 350°F about 30 minutes or until thoroughly heated. Serve hot
garnished with mushroom slices.

Nutrition Label