Time 55m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Time 1h5m Yield 4 servings. Number Of Ingredients 12 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.
Time 4h Yield 6 servings. Number Of Ingredients 16 Steps:
Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Time 5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth. Spoon the mixture into a bowl and stir in the scallions and bell peppers. Spread one-fourth of the mixture on each tortilla. Roll the tortillas tightly and top with salsa.
More about “vegetarian tex mex peppers recipes”
Time 25m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Boil potatoes until tender, drain and mash. Blend with milk, parsley, butter and 1/2 tsp. each of salt and pepper. Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes. Add bulgur and flour; cook, stirring for 1 minute. Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes. Add corn and remaining salt and pepper. Spread vegetable mixture in 8 inch glass baking dish. Spread potatoes on top and broil for 2 minutes or until golden.
