Vegetarian Tex-Mex Chili & Rice Stuffed Peppers

Peppers Stuffed with Low-Fat Vegetarian Chili Stuffing

Apr 6, 2009 Liliana Tommasini

A family recipe converted to a vegetarian, healthier version with veggie ground beef chili, rice, beans and low fat cheese.

A family recipe, Peppers Stuffed with Italian Sausage and Rice, has been converted to a healthier, low-fat vegetarian version. Sausage meat is replaced with veggie ground beef and the mozzarella is now low-fat. For a Tex-Mex flavor, low fat salsa and chili powder are added to the chili and rice stuffing mixture.

Veggie Ground Beef

Veggie ground beef is a cooked, crumbly soya' product used as a substitute in recipes that list ground meat as an ingredient. It can be purchased plain, Tex-Mex or Italian seasoned. Veggie ground beef can be used substituted for meat in recipes for:

  • chili
  • burritos
  • tacos
  • pasta dishes
  • lasagna
  • tomato sauce
  • sloppy joes
  • shepherd's pie

Vegetarian Tex-Mex Chili and Rice Stuffed Peppers Recipe

Serves 8.

Ingredients:

  • 8 large red peppers
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 celery stalks with leaves, chopped
  • 1 can (19 oz.) mixed beans (or beans of your choice)
  • 2 cups veggie ground beef*
  • 2 cups low fat salsa
  • 3 cups cooked rice
  • 6 oz. shredded low fat mozzarella
  • 1 tbsp chili powder *
  • salt and pepper to taste

* This recipe can also be made without the veggie ground beef.

* *If using Tex-Mex seasoned veggie ground beef, omit chili powder.

Preparation:

How to Prepare the Peppers:

  1. Set a large saucepan with water to boil on high heat.
  2. Slice off the tops (save for later).
  3. Remove seeds and rinse peppers under cold water.
  4. Blanch peppers in boiling water for approximately 2-3 minutes.
  5. Remove with tongs and place cut side down on clean towels to cool.

How to Prepare the Chili and Rice Stuffing:

  1. Heat the 2 tbsp olive oil in a large skillet over medium heat.
  2. Add the chopped onion, carrot and celery stalks to skillet and cook until vegetables are soft.
  3. Drain and rinse beans. Add to vegetable mixture and stir.
  4. Cook for 1-2 minutes.
  5. Stir in the veggie ground and salsa.
  6. Add the 3 cups cooked rice and mix well.
  7. Season with the 1 tbsp chili powder, salt and pepper to taste.
  8. Stir in the shredded mozzarella.
  9. Take skillet off heat and let mixture cool.

How to Stuff and Bake the Peppers:

Heat oven to 350° F.

  1. Line a baking pan large enough to hold the peppers side by side, with foil paper.
  2. Spray foil paper with cooking spray (to prevent peppers from sticking to foil).
  3. Stuff each pepper with approximately 1 cup of chilli and rice stuffing.
  4. Place peppers side by side in the prepared baking pan.
  5. Cover with reserved tops.
  6. Bake for 20-30 minutes or until peppers are thoroughly cooked and mozzarella has melted.Serving Suggestion:

Serve Peppers with Chili and Rice Stuffing with extra salsa and cheese on the side, accompanied by a green salad.

The copyright of the article Vegetarian Tex-Mex Chili & Rice Stuffed Peppers in Vegetarian Cuisine is owned by Liliana Tommasini. Permission to republish Vegetarian Tex-Mex Chili & Rice Stuffed Peppers in print or online must be granted by the author in writing.
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Vegetarian Tex-Mex Chili and Rice Stuffed Peppers, Liliana Tommasini Vegetarian Tex-Mex Chili and Rice Stuffed Peppers
 
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