Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Prep time: 22 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Red bell pepper 4; Olive oil 1 tbsp; Salt; Black pepper; Brown rice ½ cup; Olive oil 2 tbsp; Yellow onions 1; Salt ½ tsp; Cherry tomatoes 1 pint (2 cups); Cilantro ½ cup; Garlic 4 cloves; Chili powder 1 ½ tsp; Cumin 1 tsp; Pinto beans 1 can (1 ½ cups); Black pepper; Lime juice 1 tbsp; Mozzarella 4 oz (about 1 cup) Vegetarian; Pesto; Avocado; Salsa; Sour cream vegan

peppers with a delicious rice filling

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50m
Serves 4
Easy
425 °F
(1)

Ingredients

Adjust Servings:

	For peppers:
	4 Red bell pepper large, halved from stem to base, seeds and membranes removed
	1 tbsp Olive oil extra virgin , as needed
	Salt fine, to taste
	Black pepper freshly ground, for sprinkling
	For filling and topping:
	½ cup Brown rice long-grain or 1 ½ cups cooked rice
	2 tbsp Olive oil extra virgin
	1 Yellow onions large, chopped
	½ tsp Salt fine, to taste
	1 pint (2 cups) Cherry tomatoes halved or quartered if large
	½ cup Cilantro chopped fresh, plus more for garnish
	4 cloves Garlic pressed or minced
	1 ½ tsp Chili powder
	1 tsp Cumin ground
	1 can (1 ½ cups) Pinto beans rinsed and drained
	Black pepper freshly ground , to taste
	1 tbsp Lime juice
	4 oz (about 1 cup) Vegetarian Mozzarella grated part-skim
	For optional garnishes:
	Pesto a drizzle of cilantro-hemp
	Avocado sliced ripe or guacamole
	Salsa
	vegan Sour cream

Nutritional information

430

calories

18,4g

fat

52,3g

carbohydrates

16.5g

protein

18,4mg

cholesterol

766,6mg

sodium

Cuisine:

American Recipes

Vegetarian Stuffed Peppers recipe

These Vegetarian Stuffed Peppers are so delicious I love to make them as a main dish or as a delicious side, depending on how hungry I am! If you use large peppers, you should have just the right amount of filling in this recipe but if you have extra filling, save it to serve as a side dish.

To make these delicious stuffed peppers, I start by roasting pepper halves. Cook rice to make the filling. To prepare the filling, I simply saute onion and add tomatoes, cilantro, garlic, chili powder and cumin. I then remove the pot from the heat and add the rice, beans, lime juice, and about 10 twists of black pepper. I use this mixture to stuff the pepper halves and top with cheese before baking in the oven until heated through and bubbling.

To make my Vegetarian Stuffed Peppers, you will need the following ingredients:

Ingredients for Vegetarian Stuffed Peppers

Steps to make Vegetarian Stuffed Peppers

1
Heat oven
5
Preheat the oven to 425 °F.
2
Prepare peppers
3

Place the halved peppers in a large 9 by 13-inch baking dish. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil over both sides of the peppers, and arrange them with the cut sides facing up.
3
Roast peppers
20

Bake in the oven for 20 - 25 minutes, until the peppers are tender when pierced and blistered and charred around the edges. Remove the peppers and set aside. Leave the oven on.
4
Cook rice
30

Bring a large pot of water to boil. Rinse ½ cup of rice grains under running water until it runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes. Drain any remaining cooking water and return the rice to the pot. Set aside.
5
Saute onions and tomatoes
10

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and ½ a teaspoon salt. Cook while stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook for another 5 minutes or so.
6
Add garlic and spices
1

Add ½ a cup of chopped fresh cilantro, 4 cloves of minced garlic, 1 ½ teaspoons of chili powder, and 1 teaspoon of ground cumin. Cook for 30 - 60 seconds, stirring constantly, until the garlic is fragrant.
7
Add rice and beans
2

Remove the pot from the heat and add the cooked rice, 1 can of pinto beans, 1 tablespoon of lime juice, and about 10 twists of black pepper. Mix well. Taste and adjust seasoning by adding more salt and black pepper to taste.
8
Stuff the peppers
3

Pour off any excess liquid pooled within the pepper halves. Stuff each pepper generously with the rice mixture. Top with the vegetarian mozzarella cheese.
9
Bake
12

Bake in the oven for 12-13 minutes until the cheese is bubbling and golden.
10
Serve

Sprinkle with freshly chopped cilantro leaves and serve with optional garnishes. I like sliced ripe avocado with a drizzle of cilantro-hemp pesto, red salsa and sour cream.

These Vegetarian Stuffed Peppers are healthy, wholesome and absolutely delicious! Try them soon and come back to leave a comment below letting me know what you think.

About the author

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!