Meatless Stuffed Peppers

Meatless Stuffed Peppers
Meatless Stuffed Peppers

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Prep time

15m

Total time

50m

Yields

6

Servings

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La Cocina Goya

Here is a simple vegetarian dish combining wonderful textures and flavors! In this recipe, bell peppers are stuffed with GOYA® Yellow Rice, veggie-soy crumbles, GOYA® Jumbo Salad Olives and cheese. Then, they’re baked in the oven in tomato sauce, sprinkled with more cheese and ready to enjoy!

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  • Ingredients
  • Directions

Ingredients

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1 pkg. (8 oz.)

GOYA® Yellow Rice

6

mixed bell peppers (red, green and/or yellow)

1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 pkg. (12 oz.)

veggie-soy crumbles

4

large scallions, sliced, plus more for garnish

tsp.

ground cumin

1 can (15.25 oz.)

GOYA® Low Sodium Golden Corn, drained

½ cup

GOYA® Jumbo Salad Olives, chopped, plus 1 tbsp. brine

cups

shredded Cheddar Jack or Mexican cheese

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Preheat oven to 425°F. Cook yellow rice according to package directions in large saucepan. Cut off tops of bell peppers and remove any ribs and seeds. Set upright in 2-quart microwave baking dish, trimming bottoms just enough so that they sit level. Microwave for 5 minutes at full power, or until peppers begin to soften. Let cool.

Step 2

Meanwhile, heat oil in large skillet over medium heat. Cook crumbles for 5 minutes, stirring, until browned. Stir in scallions and cumin; remove from heat. Stir mixture into cooked rice, along with corn, olives, brine and 1½ cups cheese.

Step 3

Spoon mixture into cooled peppers in dish. Pour tomato sauce into dish around peppers and cover with foil. Bake until heated through, 30 to 40 minutes. Uncover and sprinkle with remaining cheese. Tent with foil and bake until cheese is melted, about 5 minutes. Garnish with sliced scallions and serve with tomato sauce from baking dish

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