Vegetarian Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- 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 Oil1.75 C Black Beans (roughly one 15 oz can, drained)1/2 C Scallions, raw, chopped3 cloves Garlic, chopped1 medicum Carrot, raw, diced into small pieces8 oz Mushrooms, fresh, diced into small pieces1 cup Hominy (white or yellow, drained)1 cup dry Casbah Spanish Pilaf (prepared without oil, entire box)1/2 pkg Boca Ground crumbles, frozen8 tbs Cilantro, raw,8 oz Kraft Natural Cheese, Shredded Mexican Style Cheddar Jack, 2%Sour Cream to garnish (not included in nutritional information)
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.
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.
Nutritional Info 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
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