Vegetarian Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Bell Peppers - any color0.5 cup TVP - dry1 cup canned diced tomatoesLundberg Spanish Rice (whole box)0.5 T onion powder1 clove garlic1 T olive oil1 cup vegetable broth0.5 cup frozen corn - cooked1 cup canned black beans3 T salsa3 T sour cream2 T parmesan cheese2 oz. cheddar cheese
1. Cook rice according to box without added oil.
2. Cut the tops of each pepper. Chop up any useable parts. Take the seeds out of each pepper and sit in a baking dish.
3. Saute peppers, oil, onion powder and garlic for 5 minutes over medium heat.
4. Reconstitute TVP with vegetable broth, leaving it sit for 5-10 minutes.
5. Mix TVP, prepared rice, diced pepper mixture, corn, beans, salsa, sour cream and parmesan cheese. Fill the bell peppers with this mixture.
6. Cook at 375 for 60+ minutes, covered with foil.
7. Add cheese and cook uncovered for a few minutes until melted.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BLESSEDBEDRAG.
2. Cut the tops of each pepper. Chop up any useable parts. Take the seeds out of each pepper and sit in a baking dish.
3. Saute peppers, oil, onion powder and garlic for 5 minutes over medium heat.
4. Reconstitute TVP with vegetable broth, leaving it sit for 5-10 minutes.
5. Mix TVP, prepared rice, diced pepper mixture, corn, beans, salsa, sour cream and parmesan cheese. Fill the bell peppers with this mixture.
6. Cook at 375 for 60+ minutes, covered with foil.
7. Add cheese and cook uncovered for a few minutes until melted.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BLESSEDBEDRAG.
Nutritional Info Amount Per Serving
- Calories: 378.4
- Total Fat: 9.1 g
- Cholesterol: 16.7 mg
- Sodium: 861.9 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 9.6 g
- Protein: 17.8 g
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