Print Options

Back to Vegetarian Tex-Mex Peppers >

Include these items:

Select reviews >

Taste of Home Logo

Vegetarian Tex-Mex Peppers

Vegetarian Tex-Mex Peppers
“Folks who enjoy stuffed peppers will love this delightfully delicious, Tex-Mex twist on their old favorite.” A bonus? The veggie filling is hearty enough to satisfy meat-eaters! Cele Knight - Nacogdoches, Texas
4 ServingsPrep: 20 min. Bake: 45 min.

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

  • 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.
  • 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.
  • 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
© Taste of Home 2013

2 of 2

Vegetarian Tex-Mex Peppers (continued)

Directions (continued)

  • melted. Yield: 4 servings.
Nutrition Facts: 2 stuffed pepper halves equals 364 calories, 9 g fat (4 g saturated fat), 119 mg cholesterol, 769 mg sodium, 53 g carbohydrate, 11 g fiber, 19 g protein.
© Taste of Home 2013