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Vegetarian Stuffed Peppers
There is so much screaming good flavor in these healthy Vegetarian Stuffed Peppers, and they leave you feeling full and energized.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 313 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.