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Vegetarian Tex-Mex Peppers Recipe
Vegetarian Tex-Mex Peppers Recipe photo by Taste of Home
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Vegetarian Tex-Mex Peppers Recipe

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3.5 9 4
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“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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4 servings

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

Nutritional Facts

2 each: 364 calories, 9g fat (4g saturated fat), 119mg cholesterol, 769mg sodium, 53g carbohydrate (12g sugars, 11g fiber), 19g protein.

Directions

  1. Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside.
  2. In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray.
  3. In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Tex-Mex Peppers in Healthy Cooking February/March 2009, p51


Reviews for Vegetarian Tex-Mex Peppers

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
muffbear74 User ID: 209131 178600
Reviewed Aug. 18, 2013

"These were OK, but I prefer stuffed peppers than contain ground beef."

MY REVIEW
Emproper User ID: 945743 118466
Reviewed Jun. 19, 2010

"Smart Ground is my stand-by brand of soy crumbles. I use them in chili, and meat-eaters can't tell the difference."

MY REVIEW
KScales User ID: 3262967 94706
Reviewed Jun. 3, 2010

"We apologize for any confusion around the vegetarian meat crumbles ingredient. vegetarian meat crumbles are a nutritious protein source from soy. Look for them in the natural foods freezer section.

Taste of Home Test Kitchen"

MY REVIEW
rigglez User ID: 1898195 163577
Reviewed Jun. 2, 2010

"I actually added some ground meat instead of making this vegetarian. I also substituted white beans for the black beans b/c I didn't have black beans. I also left out the hot pepper sauce and some of the diced tomatoes."

MY REVIEW
PTEvans57 User ID: 4173493 109890
Reviewed Jun. 1, 2010

"Morningstar is the brand of vegetarian meat crumbles I use, found in the frozen food aisles. Boca is another brand you might find."

MY REVIEW
WJSymons User ID: 2585705 103795
Reviewed May. 31, 2010

"I think it's called TVP or Textured Vegetable Protein. I use dried instead of frozen...it can be prepared by soaking in boiled water for 10 minutes to rehydrate. The brand I use is 'Bob's Red Mill'."

MY REVIEW
rvgal237 User ID: 4951242 177441
Reviewed May. 31, 2010

"I assume that the vegetarian meat mixture referred to is the tofu/soy mixture you can find in your market's produce dept. It is very tasty."

MY REVIEW
jonnyozark User ID: 1598140 109888
Reviewed May. 31, 2010

"What in the world are "vegetarian meat crumbles"? What is a brand namer?"

MY REVIEW
schultzy_25 User ID: 4821413 177439
Reviewed Mar. 30, 2010

"Rice mixture is a bit dry. Would consider adding something to moisten the stuffing."

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