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    You are in: Home / Recipes / Stuffed Bell Peppers Enchiladas - Vegetarian Recipe
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    Stuffed Bell Peppers Enchiladas - Vegetarian

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    PBShakes's Note:

    I doctored this magazine clipped recipe for my taste buds. One serving filled me up but my fiance liked it so much he went back for seconds and continues raving about it. Nice and healthy. Next time I am going to substitute brown rice for the boca for a new twist.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450°F Place bell pepper halves, cut side down, in microwave safe container. Pour 1/2 cup water into container, cover and microwave for 6 minutes. Remove from microwave, keep covered 5 more minutes.
    2. 2
      In greased skillet saute onion until clear. Add Jalapeno and saute 3 more minutes. Add beans, corn, Soy crumbles, chili powder and 3/4 cup enchilada sauce. Cook 6 minutes.
    3. 3
      Stuff peppers with filling. Place 1/4 cup enchilada sauce in 9" pie plate, top with peppers and remaining sauce. Cover, bake 10 minutes. Sprinkle with cheese and bake 3 minutes more.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Bell Peppers Enchiladas - Vegetarian

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.0
     
    Calories from Fat 90
    23%
    Total Fat 10.1 g
    15%
    Saturated Fat 4.1 g
    20%
    Cholesterol 14.8 mg
    4%
    Sodium 635.6 mg
    26%
    Total Carbohydrate 56.7 g
    18%
    Dietary Fiber 14.6 g
    58%
    Sugars 6.8 g
    27%
    Protein 22.5 g
    45%

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