Bean And Rice Stuffed Peppers (vegetarian) Recipe

Name: Bean And Rice Stuffed Peppers (vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Green peppers; 2 cup Brown rice; 1 can Black beans, drained; 1 can Chili-ready diced tomatoes, 14oz; 8 oz Shredded Mexican blend cheese; 4 Shallots, diced; 2 tsp Minced garlic; 1 tbsp Olive oil; 1 Lime; 1 cup Fresh cilantro; 3/4 tsp Garlic salt; 2 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Fajita seasoning (optional)

Servings: persons

6 Green peppers
2 cup Brown rice
1 can Black beans, drained
1 can Chili-ready diced tomatoes, 14oz
8 oz Shredded Mexican blend cheese
4 Shallots, diced
2 tsp Minced garlic
1 tbsp Olive oil
1 Lime
1 cup Fresh cilantro
3/4 tsp Garlic salt
2 tsp Chili powder
1/2 tsp Cumin
1/2 tsp Fajita seasoning (optional)

1
Cut off tops of peppers and remove seeds.
2
Boil peppers in large pot of water for 3 minutes.
3
Remove and let cool.
4
Heat oil in a skillet.
5
Saute shallots and garlic for about 5 minutes.
6
Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime.
7
Add half of the cheese.
8
Mix.
9
Stuff mixture into peppers.
10
Top each pepper with cheese.
11
Bake in a foil-lined dish at 350F for 15 minutes or until cheese melted and bubbly.
12
Remove, let cool 5 minutes and enjoy!

819

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Green peppers, 2 cup Brown rice, 1 can Black beans, drained, 1 can Chili-ready diced tomatoes, 14oz, and more.

Yes, Bean And Rice Stuffed Peppers (vegetarian) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean And Rice Stuffed Peppers (vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions