Vegetarian Mexican Inspired Stuffed Peppers Recipe

Name: Vegetarian Mexican Inspired Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt; 4 large green bell peppers - tops, seeds, and membranes removed; 1 tablespoon olive oil; 1/2 cup chopped onion; 2 cups cooked rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can chili-style diced tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic salt; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento(R) Authentic Mexican)

Servings: persons

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento(R) Authentic Mexican)

1
Preheat oven to 350 degrees F (175 degrees C).
2
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
3
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
4
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
5
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon salt, 4 large green bell peppers - tops, seeds, and membranes removed, 1 tablespoon olive oil, 1/2 cup chopped onion, and more.

Yes, Vegetarian Mexican Inspired Stuffed Peppers 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.

Vegetarian Mexican Inspired Stuffed Peppers

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