Serves: 6
Total Calories: 602
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.
This Vegetarian Stuffed Peppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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