Spicy Vegan Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1. Preheat the oven to 350 degrees. Slice off the tops of the peppers, reserve and set aside. Remove the seeds and membranes and discard. Plunge peppers into a pot of boiling water and cook until slightly softened, about 3 minutes. Remove from the water and drain, cut side down. Chop the pepper tops and set aside.
2. Heat a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
3. In a large bowl, combine the onion mixture with the rice, beans, salsa, peanut butter, jalapeños, parsley, sugar, salt, and pepper to taste. Mix well.
4. Fill the pepper cavities evenly with the rice mixture, packing tightly. Place upright in a baking dish. Add the apple juice to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, about 40 minutes.
Serving Size: 1 pepper
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANLYNNRD.
6 red bell peppers1 small yellow onion, chopped2 cups cooked brown rice1 16-ounce can dark red kidney beans, drained and rinsed1 cup tomato salsa1/4 cup peanut butter2 tablespoons minced canned jalapeños1 tablespoon minced fresh parsley1 teaspoon light brown sugarSalt and freshly ground black pepper1/2 cup apple juice or water
1. Preheat the oven to 350 degrees. Slice off the tops of the peppers, reserve and set aside. Remove the seeds and membranes and discard. Plunge peppers into a pot of boiling water and cook until slightly softened, about 3 minutes. Remove from the water and drain, cut side down. Chop the pepper tops and set aside.
2. Heat a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
3. In a large bowl, combine the onion mixture with the rice, beans, salsa, peanut butter, jalapeños, parsley, sugar, salt, and pepper to taste. Mix well.
4. Fill the pepper cavities evenly with the rice mixture, packing tightly. Place upright in a baking dish. Add the apple juice to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, about 40 minutes.
Serving Size: 1 pepper
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANLYNNRD.
Nutritional Info Amount Per Serving
- Calories: 281.0
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 752.9 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 9.5 g
- Protein: 10.7 g
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