Vegetarian Stuffed Peppers
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
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
Report
These spicy Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
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Ingredients
- Salt and freshly ground black pepper
- 4 large bell peppers 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 frozen corn
- 1 (15 ounce) can black beans rinsed
- 1 1/2 cups Monterey jack cheese shredded and divided
- 1 cup cooked rice
- 1 (14 ounce) can diced tomatoes drained
- 2 tablespoons fresh cilantro or parsley, chopped
- 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
- Or, label, date, and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
- Bell peppers: Try to buy peppers that are evenly sized and that can sit up on their own. If you can only find peppers that are lop-sided, don’t worry. Just trim off a thin layer of the bottom with a sharp knife to make them stand up.
- Yield: This recipe makes 4 stuffed peppers, each filled with a generous amount of rice and bean filling.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Stuffed peppers can be assembled and refrigerated up to 1 day in advance. Or, frozen peppers before baking in an airtight container in the freezer up to 3 months.
- Freezer: Or, label, date, and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Nutrition Information
Show Details
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
(16%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
5474IU
(109%)
Vitamin C
214mg
(238%)
Calcium
361mg
(36%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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