Vegetarian Stuffed Peppers

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"I am not a vegetarian but I do love Ives Mexican Veggie Ground Round. You can use it in so many ways. It is very tasty, nicely flavoured. If you are a spice hound add a few drops of hot sauce or a teaspoon of chili flakes. Serve with a green salad and rice. The cook time leaves the peppers still crunchy. If you like well done peppers steam them first for 5 minutes. Use whatever cheese mixture is your favorite. I like the Italian 3 cheese mix as well as the Tex Mex mixture"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (238.5 g)
  • Calories 129.3
  • Total Fat - 3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 407.7 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 5.3 g
  • Sugars - 8.3 g
  • Protein - 7.6 g
  • Calcium - 167.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 153.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375f.

Step 2

Mix all the ingredients except cheese and peppers together.

Step 3

Stuff the peppers, place in oven proof dish, sprinkle on the cheese.

Step 4

Loosely cover with foil for the first 10 minutes so the cheese doesn't get too brown.

Step 5

Remove foil and continue baking Bake for total another 15 minutes.

Tips & Variations


No special items needed.

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