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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
  • 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

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, if desired, cardamom. 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.
Editor's Note
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutrition Facts
2 each: 364 calories, 9g fat (4g saturated fat), 119mg cholesterol, 769mg sodium, 53g carbohydrate (12g sugars, 11g fiber), 19g protein.

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