Vegetarian Mexican Stuffed Peppers Recipe

Name: Vegetarian Mexican Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 TBL salt; 4 large red peppers; 1 TBL olive oil; 1 cup chopped onion; 2 cups cooked rice; 1 15 ounce can black beans, drained and rinsed; 1 14.5 ounce chili-style diced tomatoes or add Mexican salsa to flavor it.; 1 tsp. chili powder; 1 tsp. garlic salt; 1/2 tsp ground cumin; 1/2 tsp. salt; 1 8 ounce package shredded Mexican cheese blend

Servings: persons

1 TBL salt
4 large red peppers
1 TBL olive oil
1 cup chopped onion
2 cups cooked rice
1 15 ounce can black beans, drained and rinsed
1 14.5 ounce chili-style diced tomatoes or add Mexican salsa to flavor it.
1 tsp. chili powder
1 tsp. garlic salt
1/2 tsp ground cumin
1/2 tsp. salt
1 8 ounce package shredded Mexican cheese blend

1
1)Preheat oven to 350 degrees.
2
2) Bring a large pot of water and 1 TBL salt to a boil
3
3) Heat olive oil in a skillet over medium heat. cook and stir onions until they are soft and transparent. (about 5-10 minutes.)
4
4) mix rice, black beans, tomatoes, and cooked onions in a large bowl. Add chili powder, garlic, salt, cumin, 1/2 tsp. salt and stir until evenly mixed.
5
Stir 1 1/2 cups cheese into rice mixture.
6
5) Fill each pepper with rice mixture and sprinkle remaining cheese on top.
7
6) Bake until hot and bubbly. (about 30 minutes)

751

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 TBL salt, 4 large red peppers, 1 TBL olive oil, 1 cup chopped onion, and more.

Yes, Vegetarian Mexican 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 Stuffed Peppers

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