SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS

Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

Provided by Shannon Cooks

Categories Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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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

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