Meatless Stuffed Peppers

Here is a simple vegetarian dish combining wonderful textures and flavors! In this recipe, bell peppers are stuffed with GOYA® Vegan Yellow Rice Mix, veggie-soy crumbles, GOYA® Jumbo Salad Olives and cheese. Then, they’re baked in the oven in tomato sauce, sprinkled with more cheese and ready to enjoy!

📝 Ingredients

• 1 box GOYA® Vegan Yellow Rice Mix
• 6 mixed bell peppers (red, green and/or yellow)
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 1 pkg. veggie-soy crumbles
• 4 large scallions, sliced, plus more for garnish
• 1 1/2 tsp. ground cumin
• 1 can GOYA® Organic Golden Corn or GOYA® Low Sodium Golden Corn, drained
• 1/2 cup GOYA® Jumbo Salad Olives, chopped, plus 1 tbsp. brine
• 1 3/4 cups shredded Cheddar Jack or Mexican cheese
• 2 cans GOYA® Tomato Sauce with Onion, Garlic and Cilantro

👨‍🍳 Instructions

1. 1Preheat oven to 425°F. Cook yellow rice according to package directions in large saucepan. Cut off tops of bell peppers and remove any ribs and seeds. Set upright in 2-quart microwave baking dish, trimming bottoms just enough so that they sit level. Microwave for 5 minutes at full power, or until peppers begin to soften. Let cool.
2. 2Meanwhile, heat oil in large skillet over medium heat. Cook crumbles for 5 minutes, stirring, until browned. Stir in scallions and cumin; remove from heat. Stir mixture into cooked rice, along with corn, olives, brine and 1½ cups cheese.
3. 3Spoon mixture into cooled peppers in dish. Pour tomato sauce into dish around peppers and cover with foil. Bake until heated through, 30 to 40 minutes. Uncover and sprinkle with remaining cheese. Tent with foil and bake until cheese is melted, about 5 minutes. Garnish with sliced scallions and serve with tomato sauce from baking dish