Vegetarian Tex-Mex Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
âFolks who enjoy stuffed peppers will love this delightfully delicious, Tex-Mex twist on their old favorite.â A bonus? The veggie filling is hearty enough to satisfy meat-eaters! Cele Knight - Nacogdoches, Texas Ingredients:
4 large green peppers |
2 eggs, beaten |
2 cups cooked brown rice |
1 cup frozen vegetarian meat crumbles |
1 cup canned black beans, rinsed and drained |
1/2 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
1/4 teaspoon ground cardamom, optional |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (10 ounces) diced tomatoes and green chilies |
1 can (8 ounces) no-salt-added tomato sauce |
1/2 cup shredded colby cheese |
Directions:
1. Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a large bowl, combine the eggs, rice, meat crumbles, beans, pepper, pepper sauce and cardamom if desired. Spoon into peppers. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. In a small bowl, combine the diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
|
|