VEGETARIAN TEX-MEX PEPPERS

Vegetarian Tex-Mex Peppers image

"Folks who enjoy stuffed peppers will love this delightfully delicious, Tex-Mex twist on their old favorite." A bonus? The veggie filling is hearty enough to satisfy meat-eaters! Cele Knight - Nacogdoches, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 large green peppers
2 eggs, beaten
2 cups cooked brown rice
1 cup frozen vegetarian meat crumbles
1 cup canned black beans, rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground cardamom, optional
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup shredded Colby cheese

Steps:

Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray., In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 364 calories, Fat 9g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 769mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 11g fiber), Protein 19g protein.