Vegetarian Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 1-2 tbs canola or vegetable oil- 2 packages of Boca Crumbles (the clear packages that come 3 to a box, not 2 whole boxes!)- 1 small-to-medium sized onion, diced- 2 cans corn, drained and rinsed (14-15oz)- 2 cans diced tomatoes, NOT drained (14-15oz)- 1 package frozen lima beans (10oz or so), precooked/boiled- 6 large bell peppers (green looks especially nice, but any color will work)- salt and pepper to taste
- Preheat oven to 350.
- Add oil to pot and fry up the Boca crumbles and onion until Boca is browned and the onion is translucent. (about 8-10 minutes)
- If the lima beans aren't precooked, cook them in a smaller pot with a cup or so of water while browning the Boca. (8-10 minutes)
- Add corn, tomatoes (with liquid) and lima beans to the pot with the Boca and onion.
- Simmer for 30 minutes.
- While simmering, cut the top off the peppers and remove the insides/seeds.
- Place cut-side up in baking dish (10"x13" works well).
- When done simmering, add salt and pepper to taste. You probably won't need much/any due to the salt in the corn and tomatoes.
- Spoon the mixture into the peppers until overflowing. Pour any excess into the bottom of the baking pan.
- Stick pan in oven and cook for one hour.
- After cooking, serve 1-2 peppers per person and enjoy!
* makes six servings *
Number of Servings: 6
Recipe submitted by SparkPeople user CHERRYMOMMA.
- Add oil to pot and fry up the Boca crumbles and onion until Boca is browned and the onion is translucent. (about 8-10 minutes)
- If the lima beans aren't precooked, cook them in a smaller pot with a cup or so of water while browning the Boca. (8-10 minutes)
- Add corn, tomatoes (with liquid) and lima beans to the pot with the Boca and onion.
- Simmer for 30 minutes.
- While simmering, cut the top off the peppers and remove the insides/seeds.
- Place cut-side up in baking dish (10"x13" works well).
- When done simmering, add salt and pepper to taste. You probably won't need much/any due to the salt in the corn and tomatoes.
- Spoon the mixture into the peppers until overflowing. Pour any excess into the bottom of the baking pan.
- Stick pan in oven and cook for one hour.
- After cooking, serve 1-2 peppers per person and enjoy!
* makes six servings *
Number of Servings: 6
Recipe submitted by SparkPeople user CHERRYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 232.2
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 549.3 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.2 g
- Protein: 12.5 g