Show Subscription Form




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
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT