Stuffed Bell Peppers Enchiladas - Vegetarian

Submitted by PBShakes

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 red bell peppers, cored and halved
• 1 onion, chopped
• 425.24 g black beans, drained and rinsed
• 311.84 g corn, drained
• 236.59 ml soy crumbles, like Boca
• 14.79 ml jalapeno pepper, seeded and chopped
• 3.69 ml chili powder
• 295.73 ml enchilada sauce
• 283.49 g rotel, tomatoes and green chiles
• 118.29 ml cheddar cheese

directions

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. 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. 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.