Vegetarian Stuffed Peppers
8 oz. Farmland Simply Seasoned Plant-Based Protein Starters
4 lg. Sweet bell peppers (red, green, yellow, or orange)
½ cup Instant brown rice
1 small Onion, diced
2 tsp. Chili powder
1 tsp. Ground cumin
2 tsp. Olive oil
1 cup Chunky salsa
½ cup Vegetable broth
Salt & pepper to taste
¼ cup Queso fresco, crumbled
2 ea. Green onions, thinly sliced
1 tsp. Cilantro, chopped
½ ea. Fresh lime, cut into wedges, optional
Remove 1/3 of each pepper lengthwise with a knife. Remove seeds and set aside hollowed-out 2/3s of peppers. Dice the removed 1/3 parts into small pieces and set aside.
In a large frying pan, over medium-low heat, add olive oil and Protein Starters. Cook until browned and cooked through. Transfer to a bowl and set aside.
Add reserved diced peppers, rice and next 4 ingredients to the same frying pan. Cook for 3-5 minutes, stirring often until onions are translucent and peppers are softened.
Add salsa and vegetable broth. Cover and simmer over low heat for 7-10 minutes or until rice is almost done.
Add reserved Protein Starters back to the pan and turn off heat.
Preheat oven to 350 degrees.
Place hollowed out peppers in an 8″-square baking dish.
Spoon mixture into peppers. Sprinkle queso fresco on top.
Cover and bake for 15-20 minutes or until peppers are crisp tender.
Sprinkle with chopped cilantro and a squeeze of fresh lime juice if desired. Serve.
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