Ingredients for Stuffed Bell Peppers Vegetarian Or Beef
- 6 medium bell peppers
- 8 ounces firm tofu, crumbled
- 8 ounces cremini mushrooms, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen corn
- 1/4 cup pine nuts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1/2 cup shredded cheese (optional)
- Cumin Powder
- 1 teaspoon chili powder
- 1 teaspoon cumin seeds
- salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 pound ground beef (optional)
- 1 cup water
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How to Make Stuffed Bell Peppers Vegetarian Or Beef
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half lengthwise, removing stems and seeds.
- Boil 1 cup of water and cook 1 cup of rice according to package directions.
- In a large skillet, sauté 1/4 cup pine nuts, 1 medium onion (chopped), and 2 cloves garlic (minced) over medium heat until softened.
- Toast 1 teaspoon cumin seeds in a small dry pan over high heat for 1 minute, or until fragrant.
- Add 8 oz cremini mushrooms (sliced), 8 oz firm tofu (crumbled), and the toasted cumin seeds to the skillet with 1 tsp chili powder, 1/2 tsp smoked paprika, salt, and pepper to taste.
- If using 1 lb ground beef, cook separately until browned and drain excess fat before adding to the vegetable mixture.
- Stir in 1 (14.5 oz) can diced tomatoes (undrained), 1 cup frozen corn, cooked rice, and any additional spices.
- Simmer for 5 minutes, allowing flavors to blend.
- Pour a small amount of water into the bottom of a baking dish.
- Fill each pepper half with the stuffing mixture, mounding slightly.
- Cover the baking dish with foil and bake for 15 minutes.
- Remove foil, increase oven temperature to 425°F (220°C), and bake for another 15-20 minutes, or until peppers are tender and slightly browned.
- Top with 1/2 cup shredded cheese (optional) during the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
36g
Fat
33g
Carbs
11g
