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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers are a tasty combination of pinto beans, brown rice, and fresh veggies, perfect for a healthy meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Mexican
Servings 8 stuffed peppers
Calories 250 kcal

Equipment

  • oven
  • skillet
  • pot
  • Baking dish

Ingredients
  

Roasted peppers

  • 4 large red bell peppers halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil as needed
  • fine salt and freshly ground black pepper for sprinkling

Filling and topping

  • ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion chopped
  • ½ teaspoon fine salt to taste
  • 1 pint cherry tomatoes halved or quartered if large
  • ½ cup chopped fresh cilantro plus more for garnish
  • 4 cloves garlic pressed or minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can pinto beans rinsed and drained (about 1 ½ cups)
  • freshly ground black pepper to taste
  • 1 tablespoon lime juice
  • 4 ounces grated part-skim mozzarella or cheddar about 1 cup
  • Optional garnishes Sliced ripe avocado, guacamole, cilantro-hemp pesto, red salsa, sour cream or vegan sour cream

Instructions
 

Preparation

  • Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish. Drizzle olive oil over the peppers and sprinkle with salt and pepper. Bake for 20 to 25 minutes until blistered. Set aside.
  • Rinse the rice until the water runs clear, boil in a large pot of water for 30 minutes. Drain and set aside.
  • In a skillet, warm olive oil over medium heat, add onion and salt. Cook until tender, about 5 minutes. Add tomatoes and cook until lightly squishy.
  • Add cilantro, garlic, chili powder, and cumin. Cook until fragrant, about 30 to 60 seconds.
  • Remove from heat, add rice, beans, lime juice, and black pepper. Adjust seasoning with salt and pepper.
  • Pour off excess juice from peppers, stuff with the rice mixture, and top with cheese.
  • Bake at 425 for 12 to 13 minutes until cheese is golden. Serve warm with garnishes.

Notes

Make it dairy free/vegan by omitting cheese. You can prepare rice and peppers in advance and assemble them later.

Nutrition

Serving: 1stuffed pepperCalories: 250kcalCarbohydrates: 36gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 350mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 60mgCalcium: 200mgIron: 2mg
Keyword comfort food, Easy Recipe, healthy recipe, Mexican Inspired, Vegetarian Dish, Vegetarian Stuffed Peppers
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