Description
Bursting with zesty Mexican-inspired flavors, these Vegetarian Stuffed Peppers are a hearty and colorful delight. Packed with seasoned rice, black beans, and gooey cheese, they’re easy to make, healthy, and perfect for any occasion. Whether you’re serving a weeknight dinner or a festive spread, these peppers are sure to impress!
Ingredients
- For the Peppers:
- 4 large green bell peppers, tops removed
- 1 tablespoon salt
- For the Filling:
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cups cooked rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can chili-style diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 ½ cups Mexican cheese blend
- For Topping:
- Remaining Mexican cheese blend from the 8 oz package
Instructions
. Prepare the Bell Peppers:
- Bring a large pot of water with 1 tablespoon of salt to a boil.
- Add the bell peppers and cook for 3–4 minutes, just until slightly softened.
- Drain and arrange the peppers cut-side up in a 9×9-inch baking dish.
2. Cook the Onions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onions and sauté until softened, about 5–10 minutes.
3. Make the Filling:
- In a large mixing bowl, combine the cooked onions, cooked rice, black beans, chili-style diced tomatoes, chili powder, garlic salt, ground cumin, and salt.
- Stir until well mixed, then fold in 1 ½ cups of the Mexican cheese blend.
4. Stuff the Peppers:
- Spoon the rice mixture evenly into the prepared bell peppers.
- Sprinkle the remaining Mexican cheese blend over the top of each stuffed pepper.
5. Bake:
- Preheat the oven to 350°F (175°C).
- Bake the stuffed peppers for 30 minutes, or until the cheese is melted and bubbling.
6. Serve:
- Remove the peppers from the oven and let cool slightly before serving. Pair with salsa, guacamole, or a side of tortilla chips for a complete meal.
Notes
- Avoid Overcooking Peppers: Blanching them briefly ensures they stay tender yet sturdy.
- Use Freshly Cooked Rice: Warm rice blends better with the other ingredients.
- Add a Crunchy Topping: Sprinkle breadcrumbs or crushed tortilla chips on top before baking for added texture.
- Make Ahead: Assemble the stuffed peppers up to a day in advance, refrigerate, and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired