Stuffed Vegetarian Peppers With a Southwest Twist

Name: Stuffed Vegetarian Peppers With a Southwest Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green peppers; 1 ½ cups uncooked rice; cilantro; 2 (15 ounce) cans pinto beans, drained; 2 (15 ounce) cans diced tomatoes, with liquid; 12 onion; ½ teaspoon ground cumin; 1 (6 ounce) can tomato paste; ½ teaspoon salt; ½ teaspoon ground pepper; 1 tablespoon olive oil

Servings: persons

1
Cook the rice according to the directions on the package.
2
Remove the tops of the peppers and clean out the insides.
3
Keep the tops and chop up 3 of them into small pieces.
4
Chop the onion.
5
Heat up a skillet pan with the olive oil.
6
After the oil is hot, add the chopped pepper tops and onion.
7
Cook this until they start to soften.
8
Add the remaining ingredients stirring to combine.
9
Finally add the rice which will absorb the liquid.
10
Fill the peppers to the top with the mixture and bake them at 400 degrees for about 30 minuets.

529

kcal

Calories

Fat

106

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 11 ingredients. The key ingredients include: 6 green peppers, 1 ½ cups uncooked rice, cilantro, 2 (15 ounce) cans pinto beans, drained, and more.

Yes, Stuffed Vegetarian Peppers With a Southwest Twist falls under the General 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!