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Southwestern Stuffed Peppers

Southwestern Stuffed Peppers
If $1.53 per serving falls in your budget, Southwestern Stuffed Peppers might be an amazing gluten free and vegetarian recipe to try. This recipe makes 4 servings with 409 calories, 7g of protein, and 7g of fat each. Not A mixture of salt and pepper, butter, flat leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Preheat a grill pan over high heat.
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Grill PanGrill Pan
2
Bring 2 cups vegetable broth and butter to a boil in a small covered pot.
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Vegetable BrothVegetable Broth
ButterButter
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PotPot
3
Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
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RiceRice
4
Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side.
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PeppersPeppers
SeedsSeeds
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Grill PanGrill Pan
GrillGrill
5
Remove from grill and let cool enough to handle.
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GrillGrill
6
To a medium skillet over moderate heat, add 1 tablespoon oil and onion.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Saute onion 2 or 3 minutes.
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OnionOnion
8
Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
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Salt And PepperSalt And Pepper
RiceRice
Taco SauceTaco Sauce
PeasPeas
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Frying PanFrying Pan
9
Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.
Ingredients you will need
Green OnionsGreen Onions
CilantroCilantro
ParsleyParsley
PeppersPeppers
PepperPepper
RiceRice
DifficultyMedium
Ready In35 m.
Servings4
Health Score8
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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