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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Delicious and healthy Vegetarian Stuffed Peppers filled with rice, beans, and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine Mexican
Servings 4 peppers
Calories 320 kcal

Equipment

  • baking sheet
  • Skillet
  • parchment paper
  • large baking dish

Ingredients
  

Vegetables

  • 4 pieces red bell peppers halved lengthwise, seeds and membranes removed

Oils and Condiments

  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon sea salt plus more for sprinkling
  • freshly ground black pepper

Vegetables and Grains

  • 1.5 cups cooked brown rice
  • 1.5 cups cooked black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen

Herbs and Spices

  • 2 tablespoons fresh lime juice plus wedges for serving
  • 1 teaspoon lime zest

Dairy

  • 1 cup shredded pepper jack cheese *
  • 0.5 cup chopped fresh cilantro

Optional Items

  • salsa optional, for serving
  • avocado or guacamole, optional, for serving

Instructions
 

Cooking Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
  • Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
  • Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
  • Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.

Notes

*To make vegan stuffed peppers, replace the pepper jack with your favorite vegan cheese shreds. You can also omit the cheese and serve the peppers with avocado and chipotle sauce. No need to broil the peppers in that case.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 58gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 150mgCalcium: 150mgIron: 3mg
Keyword Gluten Free, Healthy, Stuffed Peppers, vegan options, Vegetarian
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