Tex-Mex Stuffed Peppers

Recipe:

Savory Tex-Mex Stuffed Peppers

Serves: 4 people
Prep Time: 15 min
Cooking: 50 min
Recipe By: Simmer and Sage

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Ingredients

  • 1 package Abbot's Butcher Ground “Beef,” defrosted to room temperature

  • 8 bell peppers

  • 2 cups cooked white rice

  • 1 cup plant-based cheddar cheese

  • 1 onion, diced

  • 1 tablespoon extra virgin olive oil, plus more for roasting peppers

  • 1 tablespoon chili powder

  • 1/2 tablespoon cumin

  • 3/4 teaspoon paprika

  • 3/4 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Fresh cilantro (garnish, optional)

Description

Hearty, healthy, and perfectly shareable, these spicy Tex-Mex peppers are ideal for family dinners or homey gatherings. Virtuous on the outside and indulgent on the inside, each pepper is stuffed with a seasoned Ground “Beef” and rice mixture and topped with gooey non-dairy cheese. Everyone will love them.

Method

  1. Preheat oven to 400 degrees. Rinse and dry the peppers. Slice the tops off of the peppers and remove the stems and seeds. Arrange the peppers in a 9x13 baking dish. Drizzle generously with olive oil. Roast for 20 minutes.  

  2. While the peppers are roasting, make the filling: Heat 1 tablespoon of oil over medium heat in a large skillet. Sauté the onion until slightly softened. Add the Ground “Beef” and sauté 6-8 minutes, until browned. Remove from heat. Stir in the cooked rice and spices. 

  3. Remove the peppers from the oven. Stuff with the Ground “Beef” mixture. Place back into the oven for another 20 minutes. Sprinkle cheese over top and bake another 10 minutes. Garnish with cilantro, if desired.

Ground "Beef"Abbots ButcherHealthy & Nourishing, Mains-and-Gatherings