Prep: 15 Mins Cook: 40 Mins

Vegetarian Pepper Bowls


  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 8 ozs. frozen all vegetable protein crumbles
  • 1 cup diced tomatoes
  • 1 cup water
  • 1/3 cup chopped Anaheim chiles
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper
  • 1 cup uncooked brown rice, cooked according to pkg. directions
  • 6 medium green peppers
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional


Saute onion and garlic in oil until softened. Add protein crumbles, tomato, water, chilies, cumin, 1/2 teaspoon salt and pepper; mix well. Bring mixture to boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice. Cut 1/2 inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain. Fill peppers with 3/4 cup of crumbles-rice mixture; place in 8-inch square baking dish. Bake at 375°F 20 minutes or until thoroughly heated. If desired, serve with salsa.

Recipe and photo source: United Soybean Board
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