Vegetarian

Stuffed Pepper Casserole (Meat-free) is for Dinner.

Stuffed Pepper Casserole (Meat-free) takes 5 minutes to prepare.

Stuffed Pepper Casserole (Meat-free) takes 25 minutes to cook.

Stuffed Pepper Casserole (Meat-free) makes 4 servings.

The ingredients for Stuffed Pepper Casserole (Meat-free) are:

1 tbsp Extra Virgin Olive Oil
1 cup Poblano Peppers (by DJWELLS1)
1 cup, chopped Green Peppers (bell peppers)
1 cup, chopped Peppers, sweet, red, fresh
1 cup, chopped Onions, raw
2 clove Garlic
3.5 cup 365 Organic Diced Tomatoes
.5 cup Green Chili Peppers, canned
1 serving Brown rice (1 cup cooked)
1 cup Vegetable Broth
1 tsp Chili powder
1 tsp Cumin seed
1 tbsp Cilantro, dried
0.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Here is how you make Stuffed Pepper Casserole (Meat-free):

Saute the peppers, onions and garlic 3-5 minutes or until fragrant and with your desired char. Add diced tomatoes and chili peppers and simmer for 2 minutes. Add brown rice (I used Trader Joes' Frozen Brown Rice), vegetable broth (add more or less for desired consistency), cilantro and spices.Move mixture to baking dish. Top with cheese and bake until bubbly.Serving Size: makes 4 generous servingsNumber of Servings: 4Recipe submitted by SparkPeople user CAPTIVATED2017.

The nutritional information for Stuffed Pepper Casserole (Meat-free) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 225.4

• Total Fat: 7.0 g
• Cholesterol: 7.5 mg
• Sodium: 820.8 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.1 g
• Protein: 7.9 g

Stuffed Pepper Casserole (Meat-free) is Mexican cuisine.

The dietary needs meet for Stuffed Pepper Casserole (Meat-free) is Vegetarian