Stuffed Green Peppers without meat!
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- eggplant, sliced about 1/4 inch;
- yellow summer squash, sliced
- vidallia onion, sliced
- 1 pkg
- taco seasoning mix
- 6 small
- green peppers, top sliced off & seeds removed
- 1 large
- can whole tomatoes in juice, chopped
- 1 c
- brown rice, microwaved in 3 cups water
- 1 can(s)
- refried beans
1Slice veggies and layer in a baking dish,brushed with olive oil, and sprinkle taco seasoning over all.Bake at 350 degrees for about 30-35 mins.
2Boil rice 30 mins. or Microwave rice in 3 cups water in a large bowl,10 mins. on high (uncovered) and 20 mins.on 1/2 power.
When done, place green peppers in dish with a small amount of water, cover and microwave five mins. until tender but not sagging!
3In an oven baking dish, first place the tomatoes and chop a little; add the six green peppers and place spoonsful of refried beans in each pepper.
4Spoon the partially cooked rice into each pepper on top of the refried beans. Cover dish with foil and bake 30 mins.
5Remove eggplant,squash and onions from oven and stir, then chop a bit and spoon over the peppers and sprinkle grated cheese over all, and return to the oven for another five or ten minutes.