Vegetarian Stuffed Peppers
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Vegetarian Stuffed Peppers
Description
This recipe roasts red bell peppers briefly until tender, then fills them with a sautéed mixture of onion, jalapeño, and garlic combined with tomato paste and spices such as chili powder, cumin, salt, and pepper. Cooked brown rice, black beans, and corn are stirred in to create a hearty, protein-rich filling that is brightened with lime juice and zest. The filled peppers are topped with shredded pepper jack cheese and broiled until the cheese is browned.
The final dish offers smoky, spicy, and slightly tangy flavors with a balance of soft, tender roasted peppers and a cooked yet slightly firm grain and bean filling. Fresh cilantro adds herbal brightness. The cheese topping adds richness and a melted texture contrasting with the vegetable filling.
Vegetarian stuffed peppers are suitable as a main course or side dish and can be served with salsa and avocado or guacamole for added creaminess and flavor contrast. These components bring freshness and cooling elements to balance the spice.
The recipe notes a vegan adaptation by substituting or omitting cheese and avoiding the broil step, serving with avocado and chipotle sauce instead.
Ingredients
- 4 bell pepper halved lengthwise, seeds and membranes removed, red
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 yellow onion chopped, medium
- 1 jalapeno pepper stemmed and finely chopped
- 4 garlic chopped, cloves
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- ¾ teaspoon salt plus more for sprinkling, sea salt
- black pepper freshly ground
- 1½ cups brown rice cooked
- 1½ cups black beans drained and rinsed, cooked
- 1 cup corn kernels fresh or frozen
- 2 tablespoons lime juice plus wedges for serving, fresh
- 1 teaspoon lime zest
- 1 cup pepper jack cheese shredded
- ½ cup cilantro chopped, fresh
- salsa optional, for serving
- avocado or guacamole, optional, for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
- Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
- Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
- Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
- Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.
Notes
- To make vegan stuffed peppers, use vegan cheese shreds or omit cheese and serve with avocado and chipotle sauce.
- If omitting cheese, skip the broiling step to avoid drying out the peppers.
User Reviews
Overall Rating
5
You'll Also Love
