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Vegetarian Tex-Mex Peppers


4 large green peppers
2 eggs, beaten
2 cups cooked brown rice
1 cup frozen vegetarian meat crumbles
1 cup canned black beans, rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground cardamom, optional
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup shredded Colby cheese

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

In a large bowl, combine the eggs, rice, meat crumbles, 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.

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. Yield: 4 servings.