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.

These meatless stuffed peppers are seasoned with flavorful Mexican spices, filled with a stuffing of rice and beans, then baked in the oven to create a lovely and comforting dinner. We consider these kid-friendly stuffed peppers because they don't include any spicy or intense ingredients and are great for kids who don't enjoy the texture of meat.

Although, we do love all sorts of Mexican recipes, with or without meat. Cheesy quesadillas and beef fried tacos are two of our favorite quick and easy meals that you should try next.

Ingredients

To make our vegetarian stuffed peppers with rice and beans you need:

• Prepared rice: for the most flavorful stuffed peppers, use cooked Spanish rice or yellow rice. Mahatma seasoned yellow rice is my favorite. You can also make Spanish rice in your pressure cooker and use that.
• Green bell peppers: or use a combination of red, yellow, orange and green bell peppers.
• Black beans: a can of cooked black beans, drained and rinsed.
• Salsa: any type! Mild, medium or hot salsa depending on your preference.
• Shredded cheese: a combination of shredded mozzarella, yellow cheddar and Oaxaca cheeses give the best taste. You can use other types as well, such as melting quesadilla cheese, Mexican cheese blend, Colby Jack and Monterey Jack cheese.
• Taco seasoning: a small amount of taco seasoning gives an extra kick of flavor.

Step-By-Step Instructions

STEP 1: 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.

STEP 2: 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.

STEP 3: Fill each pepper to the top with the rice and bean mixture. Sprinkle the remaining cheese on top.

STEP 4: Pour about ½ cup of water into the bottom of the casserole dish. Cover the filled peppers with tented foil. *Do not let the foil touch the top of the peppers or the cheese will stick to it.

STEP 5: Bake at 350 degrees Fahrenheit 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.

Serving Suggestions

While these meatless stuffed peppers make a balanced meal full of grains and vegetables, plus hearty beans for additional protein and fiber, here are some side dishes that compliment them:

• broccoli fritters
• frozen onion rings
• steamed broccoli
• seasoned cauliflower
• buttery carrots
• chicken taco soup

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