VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
MEXICAN STUFFED PEPPERS
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
VEGETARIAN MEXICAN STUFFED PEPPERS
Make and share this Vegetarian Mexican Stuffed Peppers recipe from Food.com.
Provided by emilyodgers
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400.
- Parboil halved bell peppers for 5 minutes.
- Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
- Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6.2, Cholesterol 29.7, Sodium 483.4, Carbohydrate 33.2, Fiber 11.3, Sugar 8.4, Protein 16.6
MEATLESS STUFFED BELL PEPPERS
A nice change from the ground meat filling; it's tender and light yet satisfies. Serve with a salad and biscuits; mashed potatoes puts this in the comfort food zone.
Provided by Kathy228
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the top rings off and seed each pepper, creating deep cups. Coarsely dice the pepper rings. Set aside separately.
- Mix together the filling ingredients. Set aside.
- In a pan large enough to hold the peppers, mix together the sauce ingredients. Stir in the reserved diced pepper rings.
- Lightly salt the insides of each pepper cup.
- Stuff each cup with filling, standing each filled pepper on top of the sauce in the pan.
- Carefully baste the sauce over the peppers.
- Cover and bake 375°F for 45 minutes. Check it a couple of times to be sure the sauce doesn't cook down too much. Add a little water if necessary.
- After the 45 minutes, remove from oven and sprinkle grated cheese on each filled pepper.
- Remove pan cover and continue baking about 20 minutes or 'til the sauce thickens and the cheese melts.
- Let cool for at least 1/2 hour before serving.
Nutrition Facts : Calories 665.1, Fat 21.9, SaturatedFat 10.6, Cholesterol 149.4, Sodium 1356.8, Carbohydrate 96, Fiber 8, Sugar 23.1, Protein 26.2
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