Stuffed Peppers with Spicy Rice & Cabbage (Vegetarian)

Recently I have received a package of PROGRESSO sauces to use in my recipes. Today I was making vegetarian dinner for my husband and did not feel like spending much time in the kitchen. Luckily, I have roasted tomato sauce for my recipe in advance, and hence - cooked the dish in no time. There is always something special about stuffed dishes, it's like having the main ingredient with surprise flavors. Try not to over-bake the peppers, they are very nice when they still have a little crunch.

The stuffing can be anything you'd like. First, I was thinking to use quinoa with mushrooms, but ended up using spicy rice with cabbage with an outstanding results! PROGRESSO has another sauce I would like to try - creamy portobello mushroom, but that is for next time, probably with homemade ravioli or pasta. :)

Serves: 4


  • bunch of mini sweet peppers, different colors or 6-8 bell peppers
  • 1 cup uncooked rice
  • 1 tsp. smoked paprika
  • pinch of cayenne pepper
  • 2 garlic cloves, crushed
  • 1/2 medium head of white cabbage, chopped
  • 1 Tsp. olive oil
  • 1 medium carrot, grated
  • 1 pack of PROGRESSO pre-roasted tomato sauce (if you like a lot of sauce then use 2 packs)
  • fresh herbs, dill or parsley
  • salt and freshly ground pepper


To make the rice: In a saucepan mix together the rice, 2 cups of water, smoked paprika, garlic, cayenne pepper, salt and pepper. Bring to the boil. Reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 15 minutes).

Cut off the top from each pepper. Reserve the tops. (Note: You may use reserved tops to cook together with stuffed peppers or chop and add to the sauce.) Using a teaspoon for mini peppers, scoop out and discard the seeds from the each pepper. Set the peppers aside.

On a frying pan with olive oil, sauté carrots till golden and soft, add the cabbage, and cook, stirring constantly, till cabbage is almost ready, about 10 minutes. Mix in cooked rice, fresh herbs, then salt and pepper. Let the stuffing cool a little.

Fill each pepper with some of the stuffing mixture (you need to use a teaspoon), mounding it on the top. Place them in a casserole or baking dish, add the pre-roasted tomato sauce and bake uncovered in the hot oven 375F for about 20 minutes.

Serve 2-3 peppers for a person, with fresh herbs and sour cream. Don't forget to serve the tops, they are delicious!

Compensation was provided by General Mills via Federated Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.
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Rosa's Yummy Yums said...
April 8, 2014 at 9:33 AM  

Scrumptious! Lovely filling.



La Table De Nana said...
April 8, 2014 at 9:50 AM  

Love stuffed peppers:)

Shibi Thomas said...
April 8, 2014 at 12:55 PM  

The stuffed peppers sound yummy!!! Loved all the pepper shots!!

Angie Schneider said...
April 8, 2014 at 10:37 PM  

These stuffed mini peppers look scrumptious!

April 9, 2014 at 3:48 AM  

Interesting stuffing, Yelena... And as always, the photograph are amazing!

Medeja said...
April 9, 2014 at 4:43 AM  

Light and such beautiful looking dinner!

theroadtoserendipity said...
April 11, 2014 at 3:57 PM  

We vegetarians lucked out on your last 2 posts Yelena. These spicy comfort food laden peppers look amazing. I can't get that particular brand of sauce here but wish that I could. I love thick, unctuous looking tomato based sauces and this looks the business. I make a pretty mean hot spicy pasta sauce myself so might have to stick to that but the rest of the recipe is going to be tumbled into my sauce and rendered delicious by your lovely recipe. Cheers, again, for giving we veggo's something to smile about :)

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