Meatless Stuffed Peppers

Ingredients

• 1 boxGOYA® Vegan Yellow Rice Mix
• 6mixed bell peppers (red, green and/or yellow)
• 15 ml (1 tbsp)GOYA® Extra Virgin Olive Oil
• 1 packetveggie-soy crumbles
• 4 large, plus extra for garnishscallions, sliced
• 7.5 ml (1½ tsp)ground cumin
• 1 can, drainedGOYA® Organic Golden Corn or GOYA® Low Sodium Golden Corn
• 120 ml (½ cup), plus 15 ml (1 tbsp) brineGOYA® Jumbo Salad Olives, chopped
• 420 ml (1¾ cups), dividedshredded Cheddar Jack or Mexican cheese
• 2 cansGOYA® Tomato Sauce with Onion, Garlic and Cilantro

Instructions

1. 1

   Cook the rice

   Heat the oven to 220°C (425°F). Cook the yellow rice in a large saucepan following the package directions.

2. 2

   Prepare peppers

   Cut the tops off the peppers and remove the ribs and seeds. Stand them in a 2-quart microwave-safe baking dish, trimming just enough from the bottoms to help them sit level. Microwave at full power for 5 minutes, or until they begin to soften, then leave to cool.

3. 3

   Brown the crumbles

   Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the veggie-soy crumbles for 5 minutes, stirring, until browned. Stir in the scallions and cumin, then take the pan off the heat.

4. 4

   Mix the filling

   Stir the crumble mixture into the cooked rice with the corn, chopped olives, olive brine and 360 ml (1½ cups) of the cheese.

5. 5

   Fill the peppers

   Spoon the rice mixture into the cooled peppers in the baking dish. Pour the tomato sauce around them and cover the dish with foil.

6. 6

   Bake and finish

   Bake for 30–40 minutes, until heated through. Remove the foil, scatter over the remaining cheese, then loosely tent with foil and bake for about 5 minutes, until the cheese has melted. Garnish with sliced scallions and serve with the sauce from the dish.

What are stuffed peppers?

Stuffed peppers are a familiar home-style dish in many cuisines: hollowed peppers are filled with a savoury mixture and cooked until tender. This version takes a convenient route with seasoned yellow rice and veggie-soy crumbles, then adds corn, olives and cheese for a varied filling.

The peppers bake in tomato sauce, which keeps the dish moist and gives you a ready-made accompaniment. The final layer of melted cheese brings the filling and sauce together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 19g protein, 57g carbs, 17g fat.

The rice and corn supply most of the carbohydrates, while the cheese and oil contribute much of the fat; the veggie-soy crumbles and cheese provide protein. Pair a pepper with a generous salad or other non-starchy vegetables to add freshness and balance the meal.

Getting the peppers ready

Even bases: trim only a little from the bottoms so the peppers can stand upright without cutting through their walls.

Pre-softening: the brief microwave step starts cooking the peppers before they go into the oven. Let them cool enough to handle before filling.

Building the filling

Rice and crumbles: cook the rice according to its packet directions, then fold in the browned veggie-soy crumbles. Taking the pan off the heat before combining helps keep the cooked rice from becoming overly soft.

Salty accents: chopped olives and a spoonful of their brine season the filling, while corn adds sweetness. The cheese helps bind the mixture and adds richness.

Baking for tender peppers

Covered first: foil holds in moisture while the filling heats and the peppers soften. Bake for 30–40 minutes, checking that the centres are hot before finishing.

Cheese finish: remove the cover to add the remaining cheese, then tent the dish again for about 5 minutes. The cheese should be melted, rather than browned or dried out.

Serving the peppers

Spoon some of the tomato sauce from the dish onto each plate and serve the peppers with it. A crisp green salad or simply dressed vegetables make a fresh contrast to the warm, savoury filling.

Scatter on the reserved scallions just before serving for a mild onion flavour and a little colour.

Timing and make-ahead notes

The recipe gives 30–40 minutes for the main bake, followed by about 5 minutes to melt the top layer of cheese. Rice cooking, pepper preparation and filling the peppers add extra time, so allow for those stages as well.

You can cook the rice and prepare the filling ahead, then fill and bake the peppers when you are ready. Keep prepared components chilled until you assemble them.

Recipe notes & tips

• Choose peppers that stand securely in the baking dish so the filling stays inside.
• Trim the pepper bases sparingly; large cuts can leave holes for the filling to escape.
• Drain the corn well so excess liquid does not thin the filling.
• Stir the olives and brine through the rice evenly to distribute their flavour.
• Check the centre of a pepper for heat before taking the dish out of the oven.
• Keep the foil tent loose over the cheese so it does not stick to the topping.

Variations

• Add herbs: stir chopped parsley into the filling for a fresh finish.
• Make it spicier: add chilli flakes to the crumbles with the cumin.
• Change the cheese: use a mild melting cheese in place of Cheddar Jack or Mexican cheese.
• Add mushrooms: cook chopped mushrooms with the veggie-soy crumbles until tender.
• Use another grain: replace the yellow rice with cooked brown rice, seasoning it to taste.

Common mistakes to avoid

• Peppers wobbling: trim a thin slice from the base so each one stands level.
• Cutting too much from the base: keep the pepper walls intact so the filling stays put.
• Skipping the microwave step: soften the peppers as directed so they cook through in the oven.
• Dry filling: keep the dish covered during the first bake and serve with the tomato sauce.
• Cheese overcooking: add it near the end and bake only until melted.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered oven-safe dish at 180°C until hot throughout, or microwave individual portions until steaming.

Frequently asked questions