Stuffed Peppers: A Meatless Monday Success!

Starting on the 1st Monday of this year, my husband I decided to incorporate a change into our weekly diet – Meatless Mondays! What was boring in the beginning (sauteed veggies and brown rice) has evolved week by week, becoming a time of trial and error!

With our increasing desire to be healthier, I have started following a few Instagram pages that have proved inspirational, especially @mealsfullofcolor. Thanks to her page, I was introduced to a new recipe – Southwestern Stuffed Peppers & decided that this would be a new one to try this week! It came out to be a success!

Here is the recipe with my substitutions for Meatless Monday.

Getting them ready to be stuffed

Getting them ready to be stuffed

  •     olive oil
  •     1 package of Grounds by Quorn
  •     1 cup chopped onions
  •     1 heaping tbsp of less sodium taco seasoning by McCormick
  •     2 cups of cooked brown rice
  •     5 bell peppers, halved and seeds removed
  •     1 can of black beans, drained & rinsed
  •     ½ cup of  frozen corn
  •     1 15 /16 ounce jar of salsa
  •     shredded cheddar cheese
My 'ground meat'!

My ‘ground meat’!

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

In a bowl add the taco seasoning, meat (or “meat” lol), chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Everything's all mixed together!

Everything’s all mixed together!

Carefully spoon the mixture into each half of the bell peppers and place back into the baking dish.

Ready for the oven!

Ready for the oven!

Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

For her original recipe, just follow the link above.

These came out so well, and we didn’t even miss the meat. I did have quite a bit of stuffing left over, enough to fill another 10 halves, so guess what’s for dinner! Looks like I have a new staple, go-to  recipe for my arsenal!

mm... stuffed peppers!

mm… stuffed peppers!

Looking forward to sharing more Meatless Monday fun next week!

4 thoughts on “Stuffed Peppers: A Meatless Monday Success!

  1. Michelle says:

    Mmmm…..looks delicious, especially since I’m fasting today! I’ve considered incorporating Meatless Mondays into our weekly meals but haven’t yet because of the kiddos and their limited palates. However, your stuffed peppers have inspired me to give it a try. I’ll probably have to use taco shells instead of green peppers to make it more appetizing to the kids.

  2. Lori Meacham says:

    I made your peppers with red bell peppers and they were beyond delicious. I will never make stuffed peppers my old way again!

  3. Jennifer says:

    I made these for supper last night following the original recipe. They were delish! Very filling. I just wanted to add to what you said about having extra stuffing. I also, was left with an extreme amount of stuffing. I put them in tortillas, added cheeses and placed them on a grill. They were also delish. :)

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