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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers
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These vegetarian stuffed peppers are roasted and filled with a hearty mix of brown rice, pinto beans, tomatoes, and spices for a flavorful and satisfying meal.

Ingredients

Scale
  • 4 large red bell peppers, sliced in half lengthwise, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil, plus more as needed
  • Fine salt and ground black pepper, to taste
  • 1/2 cup uncooked long-grain brown rice 
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 cup fresh cilantro, chopped (plus extra for garnish)
  • 4 cloves garlic, minced or pressed
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can pinto beans, rinsed and drained
  • 1 tablespoon fresh lime juice
  • Freshly ground black pepper, to taste
  • 4 ounces part-skim mozzarella or cheddar cheese, grated 
  • Optional toppings: avocado slices, guacamole, cilantro pesto, salsa, sour cream or dairy-free alternatives

Instructions

  1. Preheat your oven to 425°F. Arrange the halved bell peppers cut-side up in a baking dish or on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Rub the oil over each pepper evenly and roast for 20 to 25 minutes, until softened and slightly browned at the edges. Set aside, keeping the oven on.
  2. Meanwhile, bring a pot of water to boil. Rinse the brown rice thoroughly, then add it to the boiling water. Cook uncovered for 30 minutes, adjusting the heat if needed. Drain and return the rice to the pot.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium. Add the chopped onion and 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about 5 minutes.
  4. Add cherry tomatoes to the skillet and cook until they begin to break down, about 5 more minutes.
  5. Stir in the chopped cilantro, garlic, chili powder, and cumin. Cook for 30 to 60 seconds, just until fragrant.
  6. Remove from heat. Stir in the cooked rice, pinto beans, lime juice, and several twists of black pepper. Mix well and taste; adjust salt and pepper as needed.
  7. Pour off any liquid collected inside the roasted peppers. Fill each pepper with the rice mixture. If any filling remains, save it as a side dish. Top each stuffed pepper with shredded cheese.
  8. Return the peppers to the oven and bake for 12 to 13 minutes, or until the cheese is melted and lightly golden.
  9. Garnish with chopped cilantro or your favorite toppings. Serve warm.

Notes

  • To make the dish dairy-free or vegan, skip the cheese and cover the peppers with foil before baking. Serve with guacamole or a creamy sauce afterward.
  • The filling can be made ahead and refrigerated for easy assembly later.
  • Leftovers store well in an airtight container in the fridge for up to 4 days. Reheat before serving.
  • Stuffed peppers can be frozen before baking. Bake from frozen, allowing a few extra minutes in the oven.

Nutrition

Keywords: Vegetarian Stuffed Peppers, Mexican stuffed peppers, meatless stuffed peppers

Find it online: https://justveggingout.com/vegetarian-stuffed-peppers-recipe/

Just Vegging Out