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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

  • 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.
  • 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.
  • 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.

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Vegetarian Tex-Mex Peppers (continued)

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.