Spicy Vegetarian Stuffed Peppers Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
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Servings
4 Stuffed Peppers
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Calories
362 kcal
-
Course
Main Course
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Cuisine
American
Spicy Vegetarian Stuffed Peppers Recipe
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A vegetarian recipe for sweet bell peppers stuffed with spicy rice and cheese, baked, then topped with your favorite hot sauce. These are cheesy and hearty and just the right amount of spicy. Easy to freeze.
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Ingredients
FOR THE SPICY RICE
- 1 tablespoon olive oil
- 1 yellow onion chopped, medium
- 2 jalapeno pepper chopped
- 4 cloves garlic chopped
- 3/4 cups long grain rice
- 12 ounces fire roasted tomatoes (I used a store bought can)
- 1.5 cups vegetable broth + more as needed
- ½ cup corn or fresh corn if you can get it!, frozen
- ½ cup peas frozen
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper powder
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- 1-2 tablespoons hot sauce If Desired for Extra Spiciness, favorite
FOR THE STUFFED PEPPERS
- 1 cup cheese Cheddar is good, or Colby or Pepper Jack, shredded
- 4 bell pepper
- hot sauce spicy; chopped; for serving
- chili flakes
- fresh herbs
Instructions
- Get the rice going. Heat a large pan to medium heat and add olive oil.
- Add onion and jalapeno peppers and cook about 5 minutes to soften.
- Add garlic and cook another minute, until you can smell the yummy garlic.
- Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
- Add the fire roasted tomatoes and vegetable broth. Stir.
- Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
- Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
- While the rice is cooking, bring a large pot of water to a boil.
- Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
- Preheat oven to 350 degrees.
- Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
- Bake on a large baking sheet for 30-40 minutes.
- Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes.
Notes
- This makes 4 good sized stuffed peppers. Plan accordingly!
- Heat Factor: Mild-Medium, though you can really spice these up with a great hot sauce.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
53g
(18%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
757mg
(32%)
Potassium
536mg
(11%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
5725IU
(115%)
Vitamin C
176.3mg
(196%)
Calcium
205mg
(21%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Stuffed Peppers
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 757mg | 32% |
| Potassium | 536mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5725IU | 115% |
| Vitamin C | 176.3mg | 196% |
| Calcium | 205mg | 21% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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