Vegetarian Stuffed Peppers

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 is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting peppers, choose peppers that are firm and brightly colored for the best flavor.
  • When buying Mexican veggie ground round, look for one that is lower in sodium and higher in protein.

  • For the Mexican veggie ground round, substitute tempeh crumbles. Tempeh is a more nutritious option with more protein and fiber than the Mexican veggie ground round. It is also a great vegan substitute for ground beef.
  • For the Tex Mex Lite cheese, substitute vegan cheese. Vegan cheese is a great alternative for those who are lactose intolerant or vegan. It also contains fewer calories than traditional cheese.

Mexican Stuffed Peppers Replace the Mexican veggie ground round with 1 lb of ground beef, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Replace the Tex Mex Lite cheese with a combination of 1/2 cup of cheddar cheese, 1/4 cup of Monterey Jack cheese, and 1/4 cup of queso fresco. Add 1/2 cup of corn kernels to the stuffing mixture.


Italian Stuffed Peppers Replace the Mexican veggie ground round with 1 lb of Italian sausage. Replace the Tex Mex Lite cheese with 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, and 1/4 cup of ricotta cheese. Replace the cumin, oregano, chili powder, garlic powder, and onion powder with 1 tablespoon of Italian seasoning. Add 1/2 cup of cooked orzo to the stuffing mixture.


RECOMMENDED DISH: Mexican Rice: This Mexican-style rice is a great side dish to serve with the Vegetarian Stuffed Peppers. It is made with long-grain white rice, tomato sauce, onion, garlic, and cilantro. The combination of flavors is perfect for adding a delicious Mexican twist to the meal.


RECOMMENDED DISH: Refried Beans: This classic Mexican side dish is a great accompaniment to the Vegetarian Stuffed Peppers. It is made with pinto beans, onions, garlic, and spices. The combination of flavors is sure to add a rich and flavorful touch to the meal.




FAQ

Q: How long should I bake the peppers for?

A: Bake the peppers for a total of 25 minutes. The first 10 minutes should be covered loosely with foil to prevent the cheese from getting too brown. Then remove the foil and bake for another 15 minutes.



Q: How can I tell when the peppers are done?

A: The peppers are done when they are tender and lightly browned. You can also check the internal temperature with a thermometer - the peppers should reach an internal temperature of 165°F.

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Fun facts:

Fun Fact 1: Stuffed peppers have been around for centuries and were even mentioned in Homer's Odyssey. This classic dish was served to the gods at the palace of Alcinous, King of the Phaeacians.

Fun Fact 2: Stuffed peppers have been a popular dish in Mexico since the 16th century. It is believed that the Aztecs were the first to stuff peppers with a variety of ingredients, such as beans, squash, and corn.