Southwestern Stuffed Bell Peppers
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 bell peppers (red or yellow or orange)
- 12 ounces soy crumbles (found in freezer section of grocery)
- 1⁄2 cup black beans, rinsed
- 1⁄2 cup whole kernel corn (canned or frozen)
- 14 ounces Rotel Tomatoes, medium heat (can use mild or hot, per personal preference)
- 1 jalapeno, minced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 -3 tablespoons taco seasoning
- 2 -3 tablespoons cilantro, finely chopped
- 2 tablespoons olive oil
- 2 cups low-fat cheddar cheese
- 1 cup low-fat sour cream
- 1 avocado
directions
- Preheat oven to 425°F Cut each bell pepper in half and remove seeds/membranes. Spray each pepper half with oil spray and place cut side down in 13x9 glass casserole. Cover tightly with aluminum foil. Roast for 10-15 minutes. Remove from oven and drain upside down on paper towels.
- In the meantime, sauté onion and jalapeño just until tender (3-5 minutes), add garlic and sauté 1 additional minute. Add soy crumbles and taco seasoning. Cook until soy crumbles are thawed. Add black beans, corn and tomatoes with sauce and stir to combine. Add about 1/3 can water. Bring to a boil and simmer until sauce is thickened, 8-10 minutes. Mix in cilantro just before stuffing peppers.
- Line 13x9 casserole with wax paper. Stuff each pepper half and place in dish. Bake peppers in 425 F oven for 15 minutes. Sprinkle with cheese and bake an additional 5-8 minutes, or till cheese is nicely melted and golden. Top with diced avocado and sour cream, as desired.
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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>