Mexican Stuffed Bell Peppers (meatless)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 315.6
- Total Fat: 13.9 g
- Cholesterol: 101.5 mg
- Sodium: 803.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.2 g
- Protein: 17.2 g
View full nutritional breakdown of Mexican Stuffed Bell Peppers (meatless) calories by ingredient
Introduction
This is a delicious and nutritious variation on stuffed green peppers. The recipe is meatless, however, ground beef or meatloaf mix could easily be substituted. Use green & red peppers (Mexican flag colors)! This is a delicious and nutritious variation on stuffed green peppers. The recipe is meatless, however, ground beef or meatloaf mix could easily be substituted. Use green & red peppers (Mexican flag colors)!Number of Servings: 5
Ingredients
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5 medium bell peppers
1 Tbsp olive oil
1/2 cup chopped onion
3 cloves garlic, chopped
1 cup of chopped tomatoes
small can of mild green chilis (4 oz)
1 1/2 cups veggie burger crumbles (e.g., 12 oz bag of Morningstar Farms Meal Starters, "Grillers," "Veggie Crumbles")
1/2 cup of mild Mexican salsa
choose one: 2 tbsp of steak sauce or 2 tbsp of tomato paste
1 cup of cooked brown rice or rice blend
2 extra large eggs
1/2 cup of diced or shredded low fat cheddar or colby cheese
1/2 cup of bread crumbs (use corn bread if available)
1 tbsp of olive oil
Directions
Wash and core the 5 bell peppers. Cover with a microwave plate cover and steam for 1-2 minutes. Prepare brown rice according to package directions.
Remove peppers from microwave and stand them in a small, lightly greased baking dish.
In a skillet over med-high heat saute onions and garlic in 1 tbsp olive oil until softened. Add chopped tomatoes and green chilis. Continue cooking for 2-3 minutes more. Add vegie burger crumbles, salsa and steak sauce or tomato paste. Cook until warmed through.
Remove from heat and allow to cool for a few minutes, while you lightly beat 2 eggs. Combine veggie mixture with 1 cup cooked rice, beaten eggs and diced or shredded cheese.
Fill peppers with stuffing mixture.
Combine bread crumbs with oil and sprinkle over the top.
Bake at 350 degrees for 30 minutes. Garnish with chopped cilantro and salsa or low-fat sour cream. Serve with cornbread or tortillas.
Number of Servings: 5
Recipe submitted by SparkPeople user DAYNA_LYNN.
Remove peppers from microwave and stand them in a small, lightly greased baking dish.
In a skillet over med-high heat saute onions and garlic in 1 tbsp olive oil until softened. Add chopped tomatoes and green chilis. Continue cooking for 2-3 minutes more. Add vegie burger crumbles, salsa and steak sauce or tomato paste. Cook until warmed through.
Remove from heat and allow to cool for a few minutes, while you lightly beat 2 eggs. Combine veggie mixture with 1 cup cooked rice, beaten eggs and diced or shredded cheese.
Fill peppers with stuffing mixture.
Combine bread crumbs with oil and sprinkle over the top.
Bake at 350 degrees for 30 minutes. Garnish with chopped cilantro and salsa or low-fat sour cream. Serve with cornbread or tortillas.
Number of Servings: 5
Recipe submitted by SparkPeople user DAYNA_LYNN.