Folks who enjoy stuffed peppers will love this Tex-Mex twist. The filling holds together well and has a good amount of heat to match the sweetness of the peppers.
—CELE KNIGHT NACOGDOCHES, TX
PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 4 SERVINGS
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
1. 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.
2. 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.
3. 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.
NOTE Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.