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Stuffed peppers (vegetarian). Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers. They're weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of cumin, cilantro, and lime. You can have Stuffed peppers (vegetarian) using 9 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Stuffed peppers (vegetarian)

  1. Prepare 4 of bell peppers (of liking).
  2. You need 3 1/2 cups of Jasmin rice.
  3. Prepare 2 Tbs of black pepper(adjust to liking is also cool).
  4. Prepare 2 Tbs of pink salt (or any kid if salt).
  5. You need 1 tbs of garlic powder.
  6. Prepare 2 of tuff's Green onion.
  7. You need 1/4 tsp of Soy sauce per pepper (optional, I just like soy sauce).
  8. You need 2 cups of Cheese.
  9. It’s of Bread crumbs (topping).

Stuffed Cubanelle Peppers: The creamy filling of these cubanelle peppers is made up of mashed potatoes, silken tofu and spices. Vegetarian stuffed peppers contain a protein, grain, and vegetable, making them a pretty complete meal by themselves. If you would like to serve a side dish with them, try oven roasted sweet potatoes or a kale salad with avocado and cumin lime dressing. Fresh fruit would be great, too, especially a colorful citrus salad.

Stuffed peppers (vegetarian) instructions

  1. Preheat the oven to 350°.
  2. First put water into a pot, place it on the stove top on medium temp. Then put the rice into the pot and let it cook..
  3. Once the rice is done let it cool a bit maybe for about a minute or so.
  4. Take the black pepper, salt, and garlic powder then pour it on top of the rice. Then mix well..
  5. Dice the green onions and place them into the rice. Mix well.
  6. Once that's done move on to the peppers.
  7. Cut the tops off the peppers and remove the guts and remnants. Do this to all 4.
  8. Add a bit of cheese to the bottoms of the peppers.
  9. Put the rice into the pepper, almost to the top. Make sure to pack the rice so it covers most of the peppers inside..
  10. Pour soy sauce over rice in the peppers.
  11. Once done cover the tops with a decent amount of cheese to..
  12. Sprinkle bread crumbs on top of the peppers and place them in the oven.
  13. Cook for about 20-25 minutes.
  14. Once they come out they are ready to be eaten.

Using a small spoon, stuff peppers by scooping the mixture and pushing down as you stuff. This is to ensure the peppers are properly stuffed and the filling is compact. It is okay to continue to fill the peppers until the top forms a large mound. Vegetarian Stuffed Peppers Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips. Last Thanksgiving, when my friend Stephanie asked for a vegetarian option she could serve her non-turkey-eating relatives, this is what I suggested.

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