Spicy Tri-Color Vegetarian Stuffed Bell Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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! Ingredients:
1 tablespoon olive oil |
2 teaspoons cumin |
2 small purple onions, diced |
2 garlic cloves, minced |
1 (300 g) package frozen vegetarian ground beef (one bag of quorn mince or one box of boca meatless ground burger will do the trick) |
12 ounces frozen whole kernel corn |
1 teaspoon coriander |
2 teaspoons cayenne pepper (you can adjust this to your preference) |
2 teaspoons salt |
3/4 cup water |
1 1/2 cups white rice, prepared |
1 cup shredded mild cheddar cheese, divided |
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper) |
1/2 cup water |
Directions:
1. 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.
2. 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).
3. Cover with foil and bake for 30 minutes.
4. Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
|
|