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

Vegetarian Tex-Mex Peppers Recipe

Publisher Photo
“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 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.

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 cardamom if desired. 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

Nutritional 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.

Reviews for Vegetarian Tex-Mex Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (2)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 18, 2013

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

MY REVIEW
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
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
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
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."

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