Vegetarian Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings (1 pepper each)
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Calories
421 kcal
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Course
Main Course
Vegetarian Stuffed Peppers
Description
The Vegetarian Stuffed Peppers recipe features large bell peppers hollowed and lightly cooked in boiling salted water before filling. The filling combines sautéed onions, garlic, chipotle peppers in adobo, corn, and black beans mixed with cooked rice, diced tomatoes, fresh cilantro, and Monterey Jack cheese. After stuffing the peppers, they are topped with additional cheese and crushed tortilla chips, then baked until the filling is hot and cheese melted. This method produces peppers that are tender yet retain some bite, with a creamy and smoky filling balanced by the crisp topping from the chips and cheese.
The resulting dish offers a blend of smoky heat from chipotle peppers and freshness from cilantro, combined with the creamy texture of melted cheese and the slight crunch of tortilla chips. These vegetarian stuffed peppers can serve as a main entrée, suitable for lunch or dinner, and pair well with simple sides or a fresh salad.
For convenience, the recipe notes suggest choosing evenly sized peppers for stability or trimming the bottoms to help them stand upright. The stuffed peppers can be assembled in advance and stored in the refrigerator up to one day before baking or frozen for up to three months. Leftovers will keep in the refrigerator for four days.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 4 large bell pepper any color (see note 1
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce seeded and minced (see note 2)
- 1 cup corn frozen
- 1 (15 ounce) can black beans rinsed
- 1 1/2 cups Monterey jack cheese shredded and divided
- 1 cup rice cooked
- 1 (14 ounce) can diced tomatoes drained
- 2 tablespoons cilantro or parsley, chopped, fresh
- 1/2 cup tortilla chips crushed
Instructions
- In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
- Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side down to drain and cool.
- Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
- Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
- Divide the filling evenly among the peppers. Top with remaining 1/2 cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.
Notes
- Choose bell peppers that can stand upright; if uneven, trim the base carefully to create a flat surface.
- Stuffed peppers can be prepared a day ahead and refrigerated, or frozen before baking for up to 3 months; thaw overnight before baking.
- Store leftovers covered in the refrigerator and consume within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 pepper each)
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 421kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 301mg | 13% |
| Potassium | 570mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5474IU | 109% |
| Vitamin C | 214mg | 238% |
| Calcium | 361mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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