SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS
These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
Provided by Shannon Cooks
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
- Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
- Cover with foil and bake for 30 minutes.
- Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ishtiak Hosen
[email protected]These stuffed bell peppers were delicious! I made them for a party and they were a big hit. The peppers were cooked perfectly and the filling was flavorful and satisfying. I would definitely recommend this recipe.
Nthambie Mwandali
[email protected]I thought this recipe was just okay. The bell peppers were a bit bland and the filling was a bit dry. I think I would have liked it better if I had used a different type of cheese.
Jack Five
[email protected]These stuffed bell peppers were a great way to use up some leftover vegetables. I had some zucchini and corn that I needed to use up, and they worked perfectly in this recipe.
silas uchenna
[email protected]I loved how easy these stuffed bell peppers were to make. I was able to prep them in advance and then just pop them in the oven when I was ready to eat.
ashal cheema
[email protected]These stuffed bell peppers were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder if you don't like spicy food.
Ashley Branham
[email protected]I'm not a huge fan of bell peppers, but these stuffed peppers were actually really good! The filling was flavorful and the peppers were cooked perfectly.
Rachel Zulu
[email protected]Yum!
Khanmarwat Marwate
[email protected]These stuffed bell peppers were delicious! I made them for a party and they were a big hit. The peppers were cooked perfectly and the filling was flavorful and satisfying. I would definitely recommend this recipe.
SMOKER Jani
[email protected]I thought this recipe was just okay. The bell peppers were a little bland and the filling was a bit dry. I think I would have liked it better if I had used a different type of cheese.
Muhammad Hasnain 415
[email protected]These stuffed bell peppers were easy to make and turned out great! I used brown rice instead of quinoa and it worked perfectly. The peppers were tender and the filling was flavorful. I will definitely be making this recipe again.
SP_ Sumon45
[email protected]I loved the combination of flavors in this dish. The bell peppers were sweet and juicy, the quinoa was nutty and flavorful, and the spices added a nice kick. I would definitely recommend this recipe to anyone looking for a healthy and satisfying meal
Himal Army
[email protected]These stuffed bell peppers were a hit with my family! The flavors were bold and delicious, and the peppers were cooked to perfection. I will definitely be making this recipe again.