OVERVIEW
This Vegetarian Stuffed Pepper Recipe is the vegetarian version of Reggie’s stuffed peppers (classic jalapeño poppers). Use Organic Original Dipping Sauce – Medium or Hot to suit your taste. This is a perfect appetizer to share at your hosted happy hour, tailgating, poker party, watch party, or other event. I’ve eaten a plateful of these for dinner so they can go further than an appetizer.
Prep Time: 15 minutes. Cook Time: 50 minutes
Ingredients:
- Cooked rice (we prefer brown rice)(This is optional – you can skip the rice altogether but including it does make a plateful more meal worthy.)
- Plain greek yogurt or Sour Cream (or vegan equivalent)
- Kosher salt, fresh ground pepper
- One jar Organic Original Dipping Sauce – Hot or Medium
Instructions:
- Preheat oven to 350 F, these can be done on the BBQ grill (griddle) but careful attention need to be paid because the bottom of the peppers will tend to burn before the top is done (unless you have a fancy convection or reliably low temperature setting.)
- Wash peppers and pat dry with paper towel
- Slice each pepper lengthwise and remove the stem, cap, and seeds (a small spoon does the trick here)
- Lightly season inside of pepper halves with salt and pepper
- Place on baking sheet (line with aluminum foil or nonstick baking liner as desired)
- In a bowl, mix rice, plain greek yogurt, and Organic Original Dipping Sauce – Hot or Medium to desired heat level
- Spoon mix into each pepper filling it just to the rim
- Bake at 350 F for about 50 minutes (They are done when the pepper can be penetrated with the tongs of a fork)
- Remove from oven, let cool for 5 minutes and transfer to serving plate
- Have plenty of napkins around because these are insanely delicious; expect your guests to drool
