Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large green peppers; 2 eggs, beaten; 2 cup cooked brown rice; 1 cup canned black beans, rinsed and drained; 1/2 tsp pepper; 1/4 tsp hot pepper sauce; 1/4 tsp ground cardamom, optional; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 can (10 oz) diced tomatoes and green chilies; 1 can (8 oz) no-salt-added tomato sauce; 1/2 cup shredded Colby cheese

Jon Zatkoff @jonzatkoff

Vegetarian Stuffed Peppers

Jon Zatkoff @jonzatkoff

Saved

Ingredients

20 mins

4 servings

4 largegreen peppers
2eggs, beaten
2 cupcooked brown rice
1 cupcanned black beans, rinsed and drained
1/2 tsppepper
1/4 tsphot pepper sauce
1/4 tspground cardamom, optional
1 can(14-1/2 ounces) diced tomatoes, drained
1 can(10 oz) diced tomatoes and green chilies
1 can(8 oz) no-salt-added tomato sauce
1/2 cupshredded Colby cheese

Saved

Steps

20 mins

1

Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2

In a large bowl, combine the eggs, rice, beans, pepper, pepper sauce and cardamom if desired. Spoon into peppers. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3

In a small bowl, combine the diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.