Vegetarian Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250.9
- Total Fat: 7.6 g
- Cholesterol: 15.0 mg
- Sodium: 523.3 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 6.6 g
- Protein: 17.9 g
View full nutritional breakdown of Vegetarian Stuffed Peppers calories by ingredient
Introduction
You can use any combination of peppers, and almost any left over vegetable you have in your fridge. I sometimes subsitute corn for the hominy. Any wild rice mix You can use any combination of peppers, and almost any left over vegetable you have in your fridge. I sometimes subsitute corn for the hominy. Any wild rice mixNumber of Servings: 8
Ingredients
-
1 large Yellow Bell Pepper (cut in half)
1 large Green Bell Pepper (cut in half)
1 large Red Bell Pepper (cut in half)
1 large Orange Bell Pepper (cut in half)
1 tbs Olive Oil
1.75 C Black Beans (roughly one 15 oz can, drained)
1/2 C Scallions, raw, chopped
3 cloves Garlic, chopped
1 medicum Carrot, raw, chopped
8 oz Mushrooms, fresh, chopped
1 cup Hominy (white or yellow, drained)
1/2 cup dry Casbah Spanish Pilaf (prepared without oil, about half the box)
1/2 pkg Boca Ground crumbles, frozen
8 tbs Cilantro, raw,
8 oz Kraft Natural Cheese, Shredded Mexican Style Cheddar Jack, 2%
Sour Cream to garnish (not included in nutritional information)
Directions
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.