Best 5 Vegetarian Tex Mex Peppers Recipes

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

VEGETARIAN TEX-MEX PEPPERS

Steps:

• Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray., In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

VEGETARIAN STUFFED PEPPERS

Steps:

• Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

VEGGIE TEX-MEX TORTILLA WRAPS

Steps:

• Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
• Spoon the mixture into a bowl and stir in the scallions and bell peppers.
• Spread one-fourth of the mixture on each tortilla.
• Roll the tortillas tightly and top with salsa.

VEGETARIAN TEX-MEX SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.