Gluten Free Vegetarian Tex-Mex Peppers

posted by 7 years ago


4 large green peppers

2 eggs, beaten

2 c. cooked Riceland-Brown Rice (instant or regular)

1 c. gluten free Dixie Diner-Beef (Not!)™ Ground

1 c. canned black beans, rinsed and drained

½ tsp. pepper

¼ tsp. hot pepper sauce

¼ tsp. ground cardamom, optional

1 (14 ½ oz) can diced tomatoes, drained

1 can (10 oz.) diced tomatoes and green chilies

1 can (8 oz.) no-salt-added tomato sauce

½ c. shredded Colby cheese


Preheat oven to 350 degrees. Cut peppers in half lengthwise, remove seeds and discard stems. In a large pot, cook peppers in boiling water for 3-5 minutes. Drain and rinse under cold water; set aside. In a large bowl, combine eggs, Riceland-Brown Rice, Dixie Diner-Beef (Not!)™ Ground, beans, pepper, pepper sauce and (optional) cardamom. Spoon into pepper halves. Place in a 13 x 9 inch baking dish sprayed with cooking spray. In a small bowl, combine diced tomatoes, tomatoes with green chilies, and tomato sauce. Spoon tomato mixture over peppers. Cover and bake for 40-45 minutes or until an instant read thermometer reads 160 degrees. Sprinkle with cheese and return to oven for about 5 minutes longer, or until cheese melts.

tags:  riviana, rice, vegetarian, vegetables, tex-mex
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