Vegetarian Mexican Stuffed Peppers
Vegetarian Mexican Stuffed Peppers are stuffed with a medley of vegetables (and no rice), including riced cauliflower and sweet potato, roasted broccoli, black beans, and corn, with enchilada sauce and Mexican seasonings.
- 12 bell peppers all colors, tops, seeds and membranes removed
- 1 12-ounce package Green Giant Riced Cauliflower and Sweet Potato
- 1/2 10-ounce package Green Giant Roasted Broccoli
- 1 14-ounce can black beans (drained and rinsed)
- 1 cup corn (drained)
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1 cup enchilada sauce
- 1-1/2 cups Mexican Blend Cheese
Preheat the oven to 350 degrees F.
Slice the top halves off of the bell peppers.
Remove the seeds from one of the halves of the red bell peppers. Dice the red pepper and set aside.
Cook peppers in boiling water 5 minutes; drain. Place in a 9 x 13 serving dish. For 12 peppers you may need 2 baking dishes. Set aside.
Heat the Green Giant Cauliflower & Sweet Potato per package instructions.
Heat the Green Giant Roasted Broccoli per package instructions.
In a large bowl, combine drained black beans, corn, diced red peppers, Green Giant Riced Cauliflower & Sweet Potato, and Green Giant Roasted Broccoli.
Add the chili powder, cumin, and cayenne.
Pour the enchilada sauce over the vegetables and stir.
Spoon the vegetable mixture into each bell pepper.
If desired, sprinkle with shredded cheese.
Bake in a preheated oven at 350 degrees F for 20 minutes.
Calories: 130kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 225mg | Potassium: 526mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4057IU | Vitamin C: 177mg | Calcium: 61mg | Iron: 2mg