I’ve made stuffed peppers in multiple combinations over the years but this batch turned out exceptionally well. It only takes about a half hour of prep and then bakes for another half hour. It’s low fat, low calorie, gluten free, vegetarian and can easily be made vegan without the feta or by using a vegan cheese. Enjoy!
6 large poblano peppers
1 tablespoon olive oil
1 cup brown rice
1 can diced tomatoes with chilies
1 can diced tomatoes
1 large white onion
4 cloves garlic
1 package feta cheese (optional)
salt and pepper to taste
12 oz package Yves Meatless Ground (or other meat substitute)
Boil 1 cup of brown rice in 2 cups of water until almost done. Cut the tops off the poblanos and place in boiling water for about 6 minutes. Remove and rinse in cold water. Saute garlic and onion in olive oil until tender. Add the diced tops of the poblanos and cook for 4 minutes. Add the can of tomatoes with chili, fake meat, cooked rice, italian seasoning and feta. Taste the mixture before adding more salt if you are using feta…it’s pretty salty. Stuff the peppers and place in a large baking dish. Add the other can of tomatoes on top.