Vegetarian Stuffed Peppers
from kristineskitchenblog.comThese vegetarian stuffed peppers are filled with bold flavors and so satisfying, you won't miss the meat! I like to make them ahead for dinner on busy days, and they freeze well, too.
Servings: 6 servings
Calories: 323kcal
Ingredients
- ¾ cups uncooked brown rice or white rice (or 2 cups cooked leftover rice)
- 6 bell peppers any color
- 1 tablespoon olive oil
- ¾ cup finely chopped yellow onion
- 3 cloves garlic minced
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce ¾ cup
- 15 ounce can black beans rinsed and drained
- 1 cup canned corn drained, or frozen corn
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded Mexican cheese blend or sharp cheddar cheese or Monterey jack, 4 ounces, divided
- chopped fresh cilantro optional, for garnish
Instructions
- Cook rice according to package directions or your preferred cooking method. Set aside to cool.¾ cups uncooked brown rice
- Meanwhile, preheat oven to 400° F.
- Cut the tops off the peppers and remove seeds and membranes.6 bell peppers
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook, stirring, for 30 seconds.1 tablespoon olive oil, ¾ cup finely chopped yellow onion, 3 cloves garlic
- Stir in the diced tomatoes, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, dried oregano, salt and pepper. Reduce heat to low and simmer, stirring often, for 5 minutes.15 ounce can diced tomatoes, 8 ounce can tomato sauce, 15 ounce can black beans, 1 cup canned corn, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, ⅛ teaspoon black pepper
- Remove pan from the heat and stir in the cooked rice and ½ cup of the shredded cheese.
- Pour ¾ cup of water into a baking dish. Fill bell peppers with the rice mixture and place in the baking dish. Sprinkle the remaining ½ cup of shredded cheese over the tops of the peppers.
- Cover with a piece of aluminum foil that you have lightly sprayed with olive oil spray or cooking spray to prevent the cheese from sticking. Bake for 30 minutes, then uncover and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve, garnished with chopped fresh cilantro, if desired.
Video
Notes
- To Freeze: Prepare the peppers as directed in the recipe, except for adding the cheese on top. Do not bake. Let peppers cool completely and then place them in a baking dish in the freezer. Freeze for 2-3 hours, then transfer to a zip-top plastic freezer bag and store in the freezer for up to 3 months. To bake, thaw completely in the refrigerator (this will take about 24 hours), top with cheese, then bake as directed in the recipe.
- Make Ahead: You can assemble the stuffed peppers and refrigerate them for up to one day before baking.
- Storing Leftovers: Once baked, stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave (I find that cutting the peppers in half helps the filling to heat through better) or in a covered dish in a 375° F oven, until steaming hot.
Nutrition
Serving: 1pepper | Calories: 323kcal | Carbohydrates: 48g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 920mg | Potassium: 871mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4304IU | Vitamin C: 166mg | Calcium: 205mg | Iron: 4mg
