Stuffed Green Peppers without meat!

Beth M.

By
@BakinTime

Green peppers always look so pretty stuffed, and I don't want any meat tonight.Also,I like to try things that are different,so I think I'll use a yellow squash, some onion, brown rice, eggplant;and top it off with some freshly grated cheese. Looking at the recipe Jennifer Bass posted and I wanted to try that but didn't have meat or fresh cilantro. Her recipe inspired me to throw together what I have on hand!


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

1 Hr 10 Min

Ingredients

1
eggplant, sliced about 1/4 inch;
1
yellow summer squash, sliced
1/2
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

Directions Step-By-Step

1
Slice 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.
2
Boil 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!
3
In 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.
4
Spoon the partially cooked rice into each pepper on top of the refried beans. Cover dish with foil and bake 30 mins.
5
Remove 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.