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Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian. Cooking one food—in this case, a beany rice-and-cheese filling—inside another food (red bell peppers) might seem complicated, but making stuffed peppers is actually quite straightforward. Bell peppers are naturally hollow, making them the perfect, delicious, edible bowl for a cheesy, tomato-y filling!
These vegetarian stuffed peppers are, as you guessed, meat-free. However, while they may lack beef, they more than compensate with flavor. This healthy recipe satisfies your cravings for Mexican food with its taco-seasoned stuffing, loaded with black beans and pepper jack cheese for a delightful kick.
Why You’ll Love This Recipe
This recipe is perfect for anyone looking to enjoy a hearty, flavorful meal without meat. The combination of spices and fresh ingredients creates a satisfying dish that’s both nutritious and delicious. Plus, it’s easy to make and customize according to your taste!
Kitchen Equipment You’ll Need
- Large skillet
- Large baking dish or oven-proof skillet
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 1/2 cups uncooked white rice
- 1 red bell pepper, diced
- 1 onion, diced
- 1 (13.5 oz) can diced tomatoes
- 2 1/2 cups vegetable broth
- 1 bunch green onions
- 2 tbsp taco seasoning (homemade preferred)
- 1 (13.5 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 3 large red bell peppers, cut in half and seeds removed
- 1 cup pepper jack cheese
- Cilantro for garnish
Step-by-Step Instructions
- In a large skillet, combine the rice, diced bell pepper, onion, tomatoes, green onions, vegetable broth, and taco seasoning. Stir well and bring to a simmer.
- Cover the skillet and cook on low for 20 minutes. Once cooked, fluff the mixture with a fork and add in the black beans and corn.
- Preheat your oven to 400°F (200°C).
- Prepare the red bell peppers by cutting them in half lengthwise and removing the seeds and membrane.
- Fill each pepper half with the prepared rice mixture, packing it in tightly, and top with grated pepper jack cheese.
- Arrange the stuffed peppers in a large baking dish or oven-proof skillet, cover, and bake for 30 minutes on the center rack.
- Remove the cover and bake for an additional 10 minutes.
- Top with fresh cilantro and serve immediately. Enjoy!
Tips for Success
- Make sure to pack the rice mixture tightly into the peppers to ensure they hold their shape during baking.
- Adjust the level of taco seasoning to suit your taste preferences.
Additional Tips and Variations
- Try adding chopped jalapeños for extra heat.
- Use quinoa instead of rice for a different texture and added protein.
- Top with sour cream or avocado slices for extra richness.
Nutritional Highlights (Per Serving)
Calories: 350, Protein: 12g, Carbohydrates: 58g, Fat: 8g, Fiber: 10g
Frequently Asked Questions (FAQ)
Can I make these stuffed peppers ahead of time? Yes! You can prepare the stuffing and fill the peppers in advance. Store them in the refrigerator and bake when ready to serve.
How do I store leftovers? Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Can I freeze these stuffed peppers? Absolutely! Freeze them before baking. When ready to eat, thaw and bake as directed.
Conclusion
This Vegetarian Stuffed Peppers recipe is a delightfully easy and flavorful dish that’s sure to impress. Whether you’re cooking for yourself, family, or friends, these peppers are a satisfying option that everyone will love. Give them a try and let us know how they turn out for you. We’d love to hear about your experience and any creative variations you come up with!
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