Stuffed Pepper Casserole (Meat-free)

Name: Stuffed Pepper Casserole (Meat-free) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 cup Poblano Peppers (by DJWELLS1); 1 cup chopped Green Peppers (bell peppers); 1 cup chopped Peppers sweet red fresh; 1 cup chopped Onions raw; 2 clove Garlic; 3.5 cup 365 Organic Diced Tomatoes; .5 cup Green Chili Peppers canned; 1 serving Brown rice (1 cup cooked); 1 cup Vegetable Broth; 1 tsp Chili powder; 1 tsp Cumin seed; 1 tbsp Cilantro dried; 0.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 tbsp Extra Virgin Olive Oil 1 cup Poblano Peppers (by DJWELLS1) 1 cup, chopped Green Peppers (bell peppers) 1 cup, chopped Peppers, sweet, red, fresh 1 cup, chopped Onions, raw 2 clove Garlic 3.5 cup 365 Organic Diced Tomatoes .5 cup Green Chili Peppers, canned 1 serving Brown rice (1 cup cooked) 1 cup Vegetable Broth 1 tsp Chili powder 1 tsp Cumin seed 1 tbsp Cilantro, dried 0.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Directions

Saute the peppers, onions and garlic 3-5 minutes or until fragrant and with your desired char. Add diced tomatoes and chili peppers and simmer for 2 minutes. Add brown rice (I used Trader Joes' Frozen Brown Rice), vegetable broth (add more or less for desired consistency), cilantro and spices.

Move mixture to baking dish. Top with cheese and bake until bubbly.

Serving Size: makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user CAPTIVATED2017.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving