Prep 20 mins
Cook 1 hr 30 mins
A nice change from the ground meat filling; it's tender and light yet satisfies. Serve with a salad and biscuits; mashed potatoes puts this in the comfort food zone.
- 6 medium green bell peppers
- 473.18 ml cracked wheat, cooked
- 236.59 ml rice, cooked
- 354.88 ml grated monterey jack cheese
- 177.44 ml plain yogurt or 177.44 ml sour cream
- 2 eggs
- 59.14 ml cilantro, chopped
- 118.29-177.44 ml finely chopped onion
- 2.46 ml salt
- 2.46 ml pepper
- 29.58 ml dry onion soup mix
- 2 (793.78 g) can diced tomatoes
- 236.59 ml water
- 14.79 ml olive oil
- 118.29 ml ketchup or 118.29 ml tomato paste
- 1 medium onion, sliced
- 118.29 ml cilantro, roughly chopped
- 4.92 ml agave syrup or 4.92 ml sugar
- 0.59 ml cinnamon
- grated cheese
- Cut the top rings off and seed each pepper, creating deep cups. Coarsely dice the pepper rings. Set aside separately.
- Mix together the filling ingredients. Set aside.
- In a pan large enough to hold the peppers, mix together the sauce ingredients. Stir in the reserved diced pepper rings.
- Lightly salt the insides of each pepper cup.
- Stuff each cup with filling, standing each filled pepper on top of the sauce in the pan.
- Carefully baste the sauce over the peppers.
- Cover and bake 375°F for 45 minutes. Check it a couple of times to be sure the sauce doesn't cook down too much. Add a little water if necessary.
- After the 45 minutes, remove from oven and sprinkle grated cheese on each filled pepper.
- Remove pan cover and continue baking about 20 minutes or 'til the sauce thickens and the cheese melts.
- Let cool for at least 1/2 hour before serving.