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Stuffed Sweet Peppers II (Vegetarian)

Here is a perfectly delicious vegetarian side dish to complement any main course meal.
Course Vegetarian
Cuisine Fusion/ Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 401kcal
Author Felix


  • 4 large sweet peppers remove tops
  • 2 tbsp. butter
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • ¾ cups mushrooms chopped
  • ½ cup carrots finely chopped
  • ¼ cup sweet peppers finely chopped (taken from the tops of the sweet peppers)
  • 2 small pimento peppers finely chopped
  • ¾ cups corn kernels
  • ½ tsp. green seasoning
  • 5 leaves chadon beni finely chopped
  • 1 cup of rice cooked
  • 2 cups cheese grated
  • 1 tsp. parsley
  • 1 tsp. celery
  • 1 tsp. chive
  • Salt to taste
  • Grated cheese for topping


  • Boil rice and set aside. Chop the carrots, garlic, onion and mushrooms. Drain the corn and place in a bowl. Wash and cut off the tops of the sweet pepper. Note: Don't throw away the tops Take some of the tops and chop finely.
  • Saute the pimento peppers, onions and garlic in the butter. Then add the carrots and mushrooms and saute for 1 minute. Add the the mushrooms, carrots, sweet pepper, and pimento pepper, add the chadon beni, chive and parsley, add the corn kernels and seasonings. Mix well. Turn off the fire.
  • Add the rice. Mix well. Add the 1 cup of grated cheese. Mix well. Arrange the sweet peppers in a greased baking dish, add the veggie mixture and bake for 20 minutes at 350 degrees F. Top with the remaining cheese and bake for another 5 minutes. Allow to cool before serving.