RCI-VG.005.0278.001
Vegetarian Pepper Bowls
Recipe from United Soybean Board
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- garlic2 clovesminced
- 1 tsp
- frozen all vegetable protein crumbles8 oz
- 1 cup
- 1 cup
- chopped Anaheim chiles⅓ unit
- ½ tsp
- 1 unit
- ¼ tsp
- uncooked brown rice cooked according to package directions1 cup
- 6 medium
- 1 unit
- prepared salsa1 unitoptional
Method
1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with vegetable oil and set aside.
5 minutes
2
Slice the tops off the green bell peppers and remove the seeds and membranes, creating hollow bowls. Rinse them under cold water and set upright in the prepared baking dish.
5 minutes
3
Heat a drizzle of vegetable oil in a skillet over medium heat, then sauté the diced onion and minced garlic until softened and fragrant.
5 minutes
4
Add the diced tomatoes, prepared salsa, cumin, salt, and black pepper to the skillet, stirring to combine. Pour in a small amount of water to loosen the mixture and simmer until slightly thickened.
8 minutes
5
Carefully spoon the seasoned tomato and salsa mixture evenly into each hollowed green pepper, filling them to the top.
3 minutes
6
Pour a small amount of water into the bottom of the baking dish to help steam the peppers as they bake. Cover the dish tightly with aluminum foil.
2 minutes
7
Bake the stuffed peppers in the preheated oven until the peppers are tender and the filling is heated through.
35 minutes
8
Remove from the oven, let cool for a few minutes, and serve the pepper bowls upright on individual plates, garnished as desired.
5 minutes