Stuffed Jalapeños & Tomato Rice

It was time to use up little dabs of leftovers. There was a dab of mashed black beans and a bit of spinach and goat cheese left over. I added those to MorningStar Farms® Grillers® Crumbles™ along with a squirt of ketchup and heated it all in the microwave. There were also some large jalapeños in the fridge which were perfect for stuffing, so that became the plan.

I cooked rice in a pot of homegrown canned tomatoes and partially cooked the hollowed out jalapeños by putting them in with the cooking rice. When the peppers were starting to get tender but not too soft I stuffed them with the veggie burger mixture.


I baked the stuffed jalapeños at 500ºF. The peppers came out tender and tasty but mild, and were the perfect accompaniment to the tomato rice.








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