Baked Eggetarian Stuffed Peppers Recipe

About this recipe

A hearty and flavorful dinner option featuring bell peppers stuffed with a savory mix of brown rice, black beans, and eggs, topped with melted Colby cheese. Perfect for those seeking a satisfying and protein-packed meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 6 pcs Licious Brown Eggs
• 400 g Pastazara Finely Chopped Tomatoes
• 1 kg Whole Farm Premium Brown Rice
• 500 G Preserved Dried Salted Black Beans
• 60 Ml Tabasco Red Pepper Sauce
• 50 g Whole Farm Cardamom Powder
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 141 g Pam Grilling Grillades Cooking Spray
• 100 g Everest White Pepper

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 4 green peppers in half lengthwise and remove the seeds and stems.
3. 3. Bring a large pot of water to a boil, add the pepper halves, and cook for 3-5 minutes. Drain and rinse them under cold water, then set aside.
4. 4. In a large bowl, combine 2 beaten eggs, 2 cups of cooked brown rice, 1 cup of cooked black beans, 1/2 teaspoon of white pepper, 1/4 teaspoon of Tabasco red pepper sauce, and 1/4 teaspoon of ground cardamom. Mix well.
5. 5. Spoon the rice and bean mixture evenly into the prepared pepper halves.
6. 6. Arrange the stuffed peppers in a 13x9-inch baking dish lightly coated with cooking spray.
7. 7. In a small bowl, mix 1 can of finely chopped tomatoes and 1/4 cup of Veeba Herby Tomato Pizza & Pasta Sauce. Spoon this mixture over the stuffed peppers.
8. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the internal temperature of the filling reaches 160°F (71°C).
9. 9. Remove the foil and bake for an additional 5 minutes to slightly crisp the tops of the peppers.
10. 10. Serve the stuffed peppers hot and enjoy your delicious dinner.