Vegetarian Stuffed Peppers
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
6
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Calories
313 kcal
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Course
Main Course
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Cuisine
American
Vegetarian Stuffed Peppers
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There is so much screaming good flavor in these healthy Vegetarian Stuffed Peppers, and they leave you feeling full and energized.
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Ingredients
- 6 sweet bell peppers (red, yellow, or orange)
- 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
- 1 Tablespoon olive oil
- 1 small onion , diced
- 3 garlic cloves , minced
- 1 14.5 ounce can diced tomatoes with green chiles , mild
- 1 14 oz can black beans , drained and rinsed
- 1 cup frozen corn
- 4 green onions , chopped
- 2 Tablespoons taco seasoning*
- 3/4 teaspoon black pepper , plus more to taste
- 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided
- ¼ cup chopped fresh cilantro
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Instructions
- Preheat oven to 400 degrees F.
- Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
- Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
- Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
- Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.
Notes
- Peppers: Choose big, round bell peppers that sit flat. Or lay them on the side and cut a small piece from the top, horizontally. Red, orange and yellow peppers will be sweeter than green.
- Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and oregano.
- Add more Protein: Add one pound of cooked ground turkey to the filling.
- Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.
- Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.
- Gluten-free Adaptations: use gluten-free taco seasoning (or make homemade with the recipe above).
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
43g
(14%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
857mg
(36%)
Potassium
798mg
(23%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
4140IU
(83%)
Vitamin C
165mg
(183%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 857mg | 36% |
| Potassium | 798mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 4140IU | 83% |
| Vitamin C | 165mg | 183% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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