Mexican Unstuffed Bell Peppers

“This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!!”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Saute onion & garlic in oil over medium heat until softened.
  3. Boil rice in salted water until just soft. Drain.
  4. Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
  5. In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
  6. Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
  7. Enjoy!

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