Delicious, hearty, easy, and vegan friendly. They're magic stuffed peppers, not kidding!

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
3
Yield:
3 stuffed peppers
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine water and brown rice in a rice cooker. Cook according to manufacturer's instructions, about 20 minutes.

  • Meanwhile, husk corn and peel off the silk. Wrap in a damp paper towel and microwave for 5 minutes. Let cool for at least 1 minute. Cut kernels from the cob.

  • Grease a large skillet with cooking spray. Saute garlic until light brown, about 1 minute. Mix in brown rice, corn, tomato sauce, green onions, olives, taco seasoning, and hot sauce.

  • Spoon mixture into the bell peppers. Prop peppers up in a loaf pan so they don't fall over.

  • Bake in the preheated oven until heated through, about 40 minutes.

Cook's Notes:

Use frozen or canned corn if preferred.

You can substitute half a can of black beans for the olives if you feel you need the protein.

Nutrition Facts

280 calories; protein 7g; carbohydrates 52.1g; fat 6g; sodium 1141.3mg. Full Nutrition
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