Lorem ipsum is placeholder text commonly used in the graphic, print, and publishing industries


Southwest Sweet Peppers

LightLife Smart Ground

Southwest Sweet Peppers

LightLife Smart Ground
Serves: 4


12oz LightLife® Mexican Smart Grounds
4 Red or green bell peppers
2 cups Brown rice
1 Red onion
.5lbs Crimini mushroom
1 Zucchini
2TBSP Olive oil
.5tsp Sea salt
.5tsp Black pepper
1 TBSP Garlic
16oz Red enchilada sauce
.25 cup Toasted pumpkin seeds
1. Preheat oven to 425 degrees

2. In a large bowl, combine the red onion, mushrooms, zucchini, diced tops of the peppers, olive oil, sea salt, black pepper, and garlic. Toss to coat everything evenly in the oil. Transfer to a sheet pan and roast in the oven for 10-15 minutes, stirring once to prevent anything from burning. When fully roasted (brown at the edges and cooked throughout), remove from heat and set aside.

3. In a large bowl, add the rice, smart grounds, and the roasted vegetables and stir or toss to combine. Place the four peppers cut side up, and open, in an oven safe baking dish (use the smallest you have that will hold all four). Use the rice mixture to stuff the peppers equally. Top each pepper with 4oz of enchilada sauce, and add 2-3 ounces of water to the bottom of the dish. Cover the dish with foil and place in the oven, bake for 20 minutes, then remove foil, and bake for an additional 5.

4. Remove the peppers from the oven and transfer to a plate. Utilize any sauce remaining at the bottom of the roasting pan, and pour over the top of the peppers. Garnish with toasted pumpkin seeds.


Find us looking fresh in the produce aisle.

This website uses cookies to ensure you get the best experience on our website.
By continuing to use our website, you agree to our use of cookies in accordance with our Privacy Policy

Join our community for wellness tips, recipes, and more!

Skip to content