Stuffed Bell Peppers

Stuffed Bell Peppers

4-6 Servings

This is one of my old recipes that I have replaced beef with veggie protein "meat". We honestly cannot tell the difference but you can definitely use ground beef or ground turkey for this recipe.

This recipe makes quite a bit of filling. We usually have left over filling we use for burritos for lunches because we only make 4 peppers, but if you probably used 6 it would fill all of them.

Ingredients:

4-6 Bell Peppers
1 package veggie protein meat (or 1 lb beef)
1/2 can corn
1/2 cup tomato sauce
1 small onion chopped
3 cloves garlic chopped
1.5 cups cheese (cheddar or jack works well....even better both!)
1.5-2 cups cooked brown rice (you could also use white rice if you prefer)
Taco Seasoning
Salt & Pepper
Cayenne Pepper
Chili Powder
Cumin
Oregano
(notice I didn't put measurements on the spice because I just sprinkle them in until it has the flavor I'm looking for)

Preheat oven to 400 degrees.

Cut tops off of the bell peppers and remove the seeds and membranes.

Bring a large pot of water to a boil, drop your peppers in and boil for a couple minutes. Let aside to cool.

In a large pan, add your veggie protein (this is what I use, its our favorite!)

...or your meat. Along with the onions, and if you wanted to chop up the tops of the bell peppers after remove the stem add those in as well.

Let cook for a few minutes, and add your garlic, corn, tomato sauce and spices.

Cook for an additional 5-7 minutes. Add rice and cheese. Stir to combine. Keep a little cheese leftover to top your peppers with.

**the rice I use is trader joes frozen brown rice. They sell it in a box and I believe it comes with three seperate servings. It is the perfect amount for this recipe!

Once filling is combined, stuff your peppers.

Bake for 25 minutes.

Remove and top with remaining cheese. Let bake for another 5 minutes for cheese to melt.


Here is what it looks like cut in half!

Enjoy!