Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.9
  • Total Fat: 7.1 g
  • Cholesterol: 13.1 mg
  • Sodium: 612.1 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 18.0 g

View full nutritional breakdown of Vegetarian Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Vegetarian Stuffed Peppers

Submitted by: HEIDELS2

Introduction

You can use any combination of peppers, and almost any left over vegetable you have in your fridge. I sometimes subsitute corn for the hominy. Any wild rice mix will do, you can probably lower the sodium by choosing a different mix. I like to use one with herbs/seasonings. You can use any combination of peppers, and almost any left over vegetable you have in your fridge. I sometimes subsitute corn for the hominy. Any wild rice mix will do, you can probably lower the sodium by choosing a different mix. I like to use one with herbs/seasonings.
Number of Servings: 8

Ingredients

    1 large Yellow Bell Pepper (cut in half, top and membrane removed)
    1 large Green Bell Pepper (cut in half, top and membrane removed)
    1 large Red Bell Pepper (cut in half, top and membrane removed)
    1 large Orange Bell Pepper (cut in half, top and membrane removed)
    1 tbs Olive Oil
    1.75 C Black Beans (roughly one 15 oz can, drained)
    1/2 C Scallions, raw, chopped
    3 cloves Garlic, chopped
    1 medicum Carrot, raw, diced into small pieces
    8 oz Mushrooms, fresh, diced into small pieces
    1 cup Hominy (white or yellow, drained)
    1 cup dry Casbah Spanish Pilaf (prepared without oil, entire box)
    1/2 pkg Boca Ground crumbles, frozen
    8 tbs Cilantro, raw,
    8 oz Kraft Natural Cheese, Shredded Mexican Style Cheddar Jack, 2%
    Sour Cream to garnish (not included in nutritional information)

SparkPeople Sponsored Video


Directions

Makes 8 servings (1 serving equals 1/2 pepper stuffed)

Cook the rice according to box directions, omitting oil or butter (you can use any pilaf or wild rice combo, just be sure to note new nutritional information).

Heat a skillet with olive oil or cooking spray

Cut peppers in half and remove seeds and membranes. Arrange the 8 pepper halves in a large shallow baking dish.

Soften onions, garlic, mushrooms, carrot in the skillet. Add Add cooked pilaf, black beans, hominy (or corn), and boca crumbles; heat through. Season with salt and black, cayenne or ground red pepper to taste. Stir in most of the cheese until melted, reserve approximately 1/4 cup.

Spoon equal amounts into pepper halves. Sprinkle with cheese & cilantro on top. Bake at 350 degrees for 30-45 minues or until peppers are fork-tender but still firm.

Serve with a dollop of sour cream on top if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user HEIDELS2.






Great Stories from around the Web


Rate This Recipe