Vegetarian Stuffed Peppers

5 from 1 rating

from kristineskitchenblog.com

These vegetarian stuffed peppers are filled with bold flavors and so satisfying, you won't miss the meat! I like to make them ahead for dinner on busy days, and they freeze well, too.

Prep Time25

Cook Time35

Total Time1

Servings: servings

Calories: 323kcal

Author: Kristine Rosenblatt

Ingredients

¾ cups uncooked brown rice or white rice (or 2 cups cooked leftover rice)
6 bell peppers any color
1 tablespoon olive oil
¾ cup finely chopped yellow onion
3 cloves garlic minced
15 ounce can diced tomatoes
8 ounce can tomato sauce ¾ cup
15 ounce can black beans rinsed and drained
1 cup canned corn drained, or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded Mexican cheese blend or sharp cheddar cheese or Monterey jack, 4 ounces, divided
chopped fresh cilantro optional, for garnish

Instructions

Cook rice according to package directions or your preferred cooking method. Set aside to cool.
¾ cups uncooked brown rice
Meanwhile, preheat oven to 400° F.
Cut the tops off the peppers and remove seeds and membranes.
6 bell peppers
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook, stirring, for 30 seconds.
1 tablespoon olive oil, ¾ cup finely chopped yellow onion, 3 cloves garlic
Stir in the diced tomatoes, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, dried oregano, salt and pepper. Reduce heat to low and simmer, stirring often, for 5 minutes.
15 ounce can diced tomatoes, 8 ounce can tomato sauce, 15 ounce can black beans, 1 cup canned corn, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, ⅛ teaspoon black pepper
Remove pan from the heat and stir in the cooked rice and ½ cup of the shredded cheese.
Pour ¾ cup of water into a baking dish. Fill bell peppers with the rice mixture and place in the baking dish. Sprinkle the remaining ½ cup of shredded cheese over the tops of the peppers.
Cover with a piece of aluminum foil that you have lightly sprayed with olive oil spray or cooking spray to prevent the cheese from sticking. Bake for 30 minutes, then uncover and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve, garnished with chopped fresh cilantro, if desired.

Video

Notes

To Freeze: Prepare the peppers as directed in the recipe, except for adding the cheese on top. Do not bake. Let peppers cool completely and then place them in a baking dish in the freezer. Freeze for 2-3 hours, then transfer to a zip-top plastic freezer bag and store in the freezer for up to 3 months. To bake, thaw completely in the refrigerator (this will take about 24 hours), top with cheese, then bake as directed in the recipe.
Make Ahead: You can assemble the stuffed peppers and refrigerate them for up to one day before baking.
Storing Leftovers: Once baked, stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave (I find that cutting the peppers in half helps the filling to heat through better) or in a covered dish in a 375° F oven, until steaming hot.

Nutrition

Nutrition information is only an estimate.