Mexican

Vegetarian Southwestern Stuffed Peppers is for Dinner.

Vegetarian Southwestern Stuffed Peppers takes 15 minutes to prepare.

Vegetarian Southwestern Stuffed Peppers takes 60 minutes to cook.

Vegetarian Southwestern Stuffed Peppers makes 12 servings.

The ingredients for Vegetarian Southwestern Stuffed Peppers are:

6 Bell Peppers (I like the red ones, use multicolored for a nice presentation)

Stuffing:
2 cups of brown or multi-grained rice (uncooked)
6 cups of water
1 package vegan ground beef
1 medium onion
1 large jar southwestern style salsa
2-3 cans of assorted beans
5 eggs

To top:
cheese (whatever is available)

Here is how you make Vegetarian Southwestern Stuffed Peppers:

In a rice cooker, add and cook:2 cups of brown or multi-grained rice (uncooked)6 cups of waterDice the onion and cook until transparent in non-stick pan.Brown vegan ground beef.Remove from heat.Cut peppers in half lengthwise. De-seed and wash. If you like softer vegetables, boil for 3 minutes prior to stuffing.When the rice is finished, preheat oven to 350. Mix the stuffing ingredients and fill half-peppers. Layer with cheese on top.Bake on 350 for 20 minutes.Serving Size:?Makes 12 1/2-pepper servingsNumber of Servings: 12Recipe submitted by SparkPeople user NIBBLINA.

The nutritional information for Vegetarian Southwestern Stuffed Peppers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 287.6

• Total Fat: 6.6 g
• Cholesterol: 86.9 mg
• Sodium: 935.2 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 9.6 g
• Protein: 19.7 g

Vegetarian Southwestern Stuffed Peppers is Mexican cuisine.

The dietary needs meet for Vegetarian Southwestern Stuffed Peppers is Vegetarian