Vegetarian Stuffed Peppers
This delicious Mexican stuffed peppers recipe is vegetarian - full of rice, beans, salsa and melted creamy cheese. Our vegetarian stuffed peppers are hearty and wholesome enough to make a full meal for lunch or dinner.
Equipment
Ingredients
- 6 large green bell peppers
- 1 can black beans, 15 oz, drained and rinsed
- 3 cups cooked yellow rice
- 1 cup salsa
- 2 teaspoon taco seasoning
- ⅔ cups shredded mozzarella cheese
- ⅔ cups shredded Oaxaca cheese
- ⅔ cups shredded cheddar cheese
- cilantro, for serving
Instructions
- In a large mixing bowl, combine the cooked yellow rice, black beans, salsa and taco seasoning. Mix in half of each type of cheese (1 cup total cheese). Stir well to mix thoroughly.
- Slice the tops off the bell peppers and remove the inside seeds and membranes. Wash, dry and rub the outsides with olive oil. Arrange in the casserole dish.
- Fill each pepper to the top with the rice and bean mixture. Sprinkle the remaining cheese on top.
- Pour about ½ cup of water into the bottom of the casserole dish. Cover the peppers with tented foil. *Do not let the foil touch the top of the peppers or the cheese will stick to it.
- Bake at 350℉ for 30 minutes covered in foil. Remove the foil and continue cooking for 15-20 minutes or until the cheese melts fully. Remove from the oven and sprinkle torn cilantro on top.
Notes
Storing: keep stuffed peppers in an airtight container in the fridge for up to 5 days. Warm in the microwave or the oven. Freeze in freezer safe storage bags for up to 6 months and thaw in the fridge overnight before reheating.
Tip 1: for softer peppers, parboil them before stuffing and baking.
Tip 2: you can make these as cheesy as you'd like by adding extra shredded cheese to the stuffing or the tops of the peppers.
Nutrition
Serving: 6ozCalories: 588kcalCarbohydrates: 86gProtein: 26gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 1594mgPotassium: 940mgFiber: 10gSugar: 9gVitamin A: 1430IUVitamin C: 133mgCalcium: 230mgIron: 4mg
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