Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

from mycrazygoodlife.com
40 min
6 servings

These Veggie Stuffed Peppers are a delicious and filling meal! Filled with brown rice, black beans, and vegetables, this is a vegan dinner recipe with a Mexican flavor.

Ingredients

  • 2 cup mushrooms (chopped)
  • 1 ½ cup zucchini (chopped)
  • ½ cup onion (chopped)
  • 6 medium bell pepper (color doesn't matter, choose your favorite. 3 for dicing, three for stuffing. )
  • 1 cup corn, canned (frozen or canned)
  • 1 tsp garlic (minced)
  • 2 tsp chili powder
  • ½ tsp cayenne pepper (optional)
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp oregano
  • ¼ tsp black pepper
  • 1 cup black beans (drained and rinsed)
  • 1 cup brown rice (cooked)
  • 1 cup cheddar jack cheese (shredded, divided into two bowls)

Directions

  1. 1

    Preheat oven to 350º. Chop mushrooms, zucchini, and onion into 1/4 inch pieces. 2 cup mushrooms 1 ½ cup zucchini ½ cup onion

  2. 2

    Cut the tops off of the bell peppers and place the bottoms in a baking dish. 6 medium bell pepper

  3. 3

    Place pepper bottoms in the oven and allow to bake for 15 minutes while you're preparing the veggie filling.

  4. 4

    Dice the pepper tops, set aside.

  5. 5

    Add frozen corn to a skillet and cook on low for 5 minutes. 1 cup corn, canned

  6. 6

    Add garlic, chili powder, optional cayenne pepper if you like spice, smoked paprika, cumin, oregano, salt, and pepper to skillet, stir. 1 tsp garlic 2 tsp chili powder ½ tsp cayenne pepper ½ tsp smoked paprika ½ tsp ground cumin ½ tsp oregano ¼ tsp black pepper

  7. 7

    Add zucchini, mushrooms, bell pepper tops, and onions to skillet and allow to cook for 5 minutes. 

  8. 8

    Add black beans and cooked brown rice, remove from heat. 1 cup black beans 1 cup brown rice

  9. 9

    Add 1/2 of cheese to the top of the veggie mix in the pan. 1 cup cheddar jack cheese

  10. 10

    Place the pepper bottoms in a baking dish. Fill peppers with veggie and cheese mix.

  11. 11

    Divide the rest of the cheese between the six peppers, topping the veggie mix.

  12. 12

    Bake at 350 degrees for 15-20 minutes, until cheese is melted and beginning to brown.

  13. 13

    Remove from the oven and allow to cool for 5-10 minutes. Serve on plates or in bowls (peppers will most likely tip to the side when placed on individual plates).