Vegetarian Stuffed Peppers
These easy Vegetarian Stuffed peppers are perfect for busy weeknights, with a tasty filling of Mexican seasoned rice, black beans, and corn.
Equipment
- Dutch oven or skillet
Ingredients
- 4-5 large red bell peppers
- 2 tablespoons olive oil divided
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ½ cup uncooked long grain rice
- 1 ½ cups vegetable stock
- 1 14.5-ounce can diced tomatoes not drained
- 2 tablespoons taco seasoning
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- 1 ½ cups shredded cheese a blend of cheddar and Monterey Jack or mozarella
- Salt to taste
- Fresh cilantro chopped (for garnish, optional)
- 1 lime cut into wedges (for serving, optional)
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Prepare all of the red bell peppers by slicing them in halves, removing the seeds and the membrane.
- Brush them with 1 tablespoon of olive oil inside and out, and roast them in the preheated oven until they're just undercooked, about 10-15 minutes.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until just softened, about 4 minutes. Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Stir in the rice, then pour in the vegetable stock. Stir in the diced tomatoes along with their liquid and the taco seasoning, and add a pinch of salt. Allow it to cook covered over low heat for about 15 minutes, or until the rice is fully cooked. Make sure to stir every few minutes as the rice can stick to the bottom.
- Add the drained black beans and corn to the skillet, stirring until everything is fully combined and warmed through. Taste the filling and adjust seasonings to your preference.
- Take the roasted peppers out of the oven, do not switch the oven off.
- Generously fill the roasted bell pepper halves with the rice mixture, distributing evenly, and then sprinkle the tops with cheese.
- Bake, uncovered, in the oven until the cheese is bubbling for about 5 minutes.
- To serve, garnish the stuffed peppers with fresh cilantro and accompany with lime wedges, if desired.
Notes
- Roast the Peppers First: The only opportunity to cook and soften the bell peppers is in the roasting step, as they won't cook much at all after the filling is added. Be sure that the peppers are at your preferred texture. If you like them softer, add a few extra minutes in the oven.
- Add Salt to Taste: Some brands of taco seasoning already have plenty of salt in them, so you may not need to add any extra. Taste the filling and adjust as needed.
- Instead of cooking the rice in the tomato sauce, you can add pre-cooked rice to the sauce instead! Just leave out the vegetable stock. This is a great way to use up leftovers, or the better option if you’d like to try this recipe with brown rice or quinoa.
- Make-Ahead Tip: Assemble the stuffed peppers the night before to save time. When it's time to make dinner, bake as directed, adding 5-10 minutes of additional time so that everything gets heated through.
- Store in the Fridge: In an airtight container for up to 4 days.
- Store in the Freezer: for up to 4 months.
- To Reheat: Bake refrigerated or frozen stuffed peppers in a 350°F (180°C) until they are fully heated through.
Nutrition
Calories: 846kcal | Carbohydrates: 154g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 1214mg | Potassium: 992mg | Fiber: 14g | Sugar: 100g | Vitamin A: 5670IU | Vitamin C: 231mg | Calcium: 315mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/vegetarian-stuffed-peppers/