Meatless Stuffed Peppers

Name: Meatless Stuffed Peppers
Prep time: 15M
Total time: 50M
Yield: 6 Servings
Ingredients: 1 box Vegan Yellow Rice MixGOYA® Vegan Yellow Rice Mix; 6 Meatless Stuffed Peppersmixed bell peppers (red, green and/or yellow); 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 1 pkg. Meatless Stuffed Peppersveggie-soy crumbles; 4 Meatless Stuffed Pepperslarge scallions, sliced, plus more for garnish; 1½ tsp. Meatless Stuffed Peppersground cumin; 1 can Organic Whole Kernel Golden CornGOYA® Organic Golden Corn or GOYA® Low Sodium Golden Corn, drained; ½ cup Jumbo Salad OlivesGOYA® Jumbo Salad Olives, chopped, plus 1 tbsp. brine; 1¾ cups Meatless Stuffed Peppersshredded Cheddar Jack or Mexican cheese; 2 cans Seasoned Tomato Sauce with Onion, Garlic and CilantroGOYA® Tomato Sauce with Onion, Garlic and Cilantro

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Here is a simple vegetarian dish combining wonderful textures and flavors! In this recipe, bell peppers are stuffed with GOYA® <a title="Vegan Yellow Rice Mix" href="https://goya.com/en/products/rice/seasoned-rice/seasoned-rice-mixes#vegan-yellow-rice-mix" data-id="39804">Vegan Yellow Rice Mix</a>, veggie-soy crumbles, GOYA® <a title="Jumbo Salad Olives (Pitted Queen Olives and Pimentos)" href="https://goya.com/en/products/olives-and-capers/alcaparrado-and-salad-olives#jumbo-salad-olives" data-id="4660">Jumbo Salad Olives</a> and cheese. Then, they’re baked in the oven in tomato sauce, sprinkled with more cheese and ready to enjoy!

Total Time

50m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 box
(7 oz.)

GOYA® Vegan Yellow Rice Mix

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

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 pkg.
(12 oz.)

veggie-soy crumbles

large scallions, sliced, plus more for garnish

1½ tsp.

ground cumin

1 can
(15.25 oz.)

GOYA® Organic Whole Kernel Golden Corn or <a href="/en/products/low-sodium-golden-corn/" title="Low Sodium Golden Corn">GOYA® Low Sodium Golden Corn</a>, drained

½ cup

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

1¾ cups

shredded Cheddar Jack or Mexican cheese

2 cans
(8 oz.)

GOYA® Seasoned Tomato Sauce with Onion, Garlic and Cilantro

Directions

Kitchen View

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

Products in this Recipe

Vegan Yellow Rice Mix

Extra Virgin Olive Oil

Organic Whole Kernel Golden Corn

Jumbo Salad Olives

Seasoned Tomato Sauce with Onion, Garlic and Cilantro

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