Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers: A Flavorful and Satisfying Meal

If you’re looking for a hearty and nutritious dish that’s packed with flavor, these Vegetarian Stuffed Peppers are a perfect choice. Filled with a delicious mixture of rice, beans, veggies, and cheese, these stuffed peppers are not only satisfying but also easy to prepare. They make a great weeknight dinner or a crowd-pleasing dish for gatherings. Plus, they’re versatile enough to be customized with your favorite ingredients.

Ingredients:

• 4 large red bell peppers
• 1 tablespoon extra-virgin olive oil or vegetable oil
• ½ medium yellow onion, diced
• 1 teaspoon salt
• 1 cup uncooked white rice
• 1 ⅔ cups vegetable broth
• 1 (13.5-ounce) can diced tomatoes
• 3 to 4 green onions, chopped
• 2 tablespoons taco seasoning (homemade or store-bought)
• 1 (13.5-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded pepper jack cheese
• Minced fresh cilantro (optional)

Directions:

Step 1 – Preheat the Oven:

1. Preheat your oven to 400°F (200°C) and position a rack in the center. Grease a 9 x 13-inch baking dish with olive oil to prevent the peppers from sticking.

Step 2 – Prepare the Bell Peppers:

1. Start by trimming, deseeding, and dicing one of the bell peppers. This diced pepper will be added to the rice mixture for extra flavor.
2. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible for presentation. Remove and discard the seeds and ribs to create a cavity for stuffing.

Step 3 – Cook the Rice Mixture:

1. Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.
2. Add the uncooked rice and salt to the skillet, and cook for another 3 minutes, stirring occasionally to toast the rice slightly.
3. Stir in the vegetable broth, diced tomatoes (with their juices), green onions, taco seasoning, and the diced bell pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender, about 25 minutes.
4. Once the rice is cooked, stir in the drained and rinsed black beans and the frozen corn. Cook until the mixture is fully combined and warmed through.

Step 4 – Stuff the Peppers:

1. Arrange the halved bell peppers in the prepared baking dish, cut side up. Fill each pepper generously with the rice mixture, dividing it evenly among the peppers.
2. Top each stuffed pepper with shredded pepper jack cheese for a spicy, melty topping.

Step 5 – Bake:

1. Bake the stuffed peppers, uncovered, in the preheated oven for about 40 minutes, or until the cheese is bubbling and golden brown.

Step 6 – Garnish and Serve:

1. Once baked, remove the stuffed peppers from the oven and sprinkle with minced fresh cilantro, if desired, for a fresh, herbal note.
2. Serve the stuffed peppers hot, and enjoy this flavorful and satisfying vegetarian meal.

Nutritional Information:

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

Conclusion:

These Vegetarian Stuffed Peppers are a delightful blend of flavors and textures, from the tender roasted peppers to the savory rice and bean filling topped with gooey cheese. They are perfect for a comforting weeknight dinner, and leftovers reheat beautifully for an easy lunch the next day. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a household favorite. Serve them with a side salad or some crusty bread for a complete meal. Enjoy!

Vegetarian Stuffed Peppers

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

These Cheesy Vegetarian Stuffed Peppers are a delightful and satisfying dish, perfect for any night of the week. Packed with a flavorful mixture of rice, black beans, corn, and taco seasoning, each pepper is a hearty and nutritious meal in itself. The melted pepper jack cheese on top adds a deliciously creamy and spicy element that ties the dish together.

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Ingredients

Scale 1x2x3x

4 large red bell peppers
1 tablespoon extra-virgin olive oil or vegetable oil
½ medium yellow onion, diced
1 teaspoon salt
1 cup uncooked white rice
1 ⅔ cups vegetable broth
1 (13.5-ounce) can diced tomatoes
3 to 4 green onions, chopped
2 tablespoons taco seasoning (homemade or store-bought)
1 (13.5-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 cup shredded pepper jack cheese
Minced fresh cilantro (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) with a rack positioned in the center. Grease a 9 x 13-inch baking dish with olive oil.
Prepare the Bell Peppers: Trim, deseed, and dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Remove and discard the seeds and ribs.
Cook the Rice Mixture: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice and salt, and cook for another 3 minutes, stirring occasionally.
Add Ingredients: Stir in the vegetable broth, diced tomatoes, green onions, taco seasoning, and diced bell pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the rice is tender, about 25 minutes. Stir in the black beans and corn, cooking until the mixture is fully combined and warmed through.
Stuff the Peppers: Arrange the halved bell peppers in the prepared baking dish. Fill each pepper with the rice mixture, dividing it evenly among the peppers. Top each stuffed pepper with shredded pepper jack cheese.
Bake: Bake the stuffed peppers, uncovered, in the preheated oven until the cheese is bubbling and golden brown, about 40 minutes.
Garnish and Serve: Sprinkle the stuffed peppers with minced fresh cilantro, if desired, before serving. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 350