Vegetarian Stuffed Peppers
Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that’s sure to spice up your week.
Ingredients
- 4 large red bell peppers
- 1 tablespoon extra-virgin olive oil or vegetable oil
- ½ medium yellow onion, diced
- 1 teaspoon salt
- 1 cup uncooked white rice
- 1 ⅔ cups vegetable broth
- 1 (13.5-ounce) can diced tomatoes
- 3-4 green onions, chopped
- 2 tablespoons taco seasoning (homemade or store bought)
- 1 (13.5-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded pepper jack cheese
- Minced fresh cilantro (optional)
Directions
- 1
Preheat the oven to 400°F with a rack in the center position
- 2
Grease a 9 x 13-inch baking dish with olive oil.Trim, deseed, and dice one of the bell peppers
- 3
Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible
- 4
Discard the seeds and ribs.Heat the oil in a large skillet over medium heat
- 5
Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes
- 6
Stir in the rice and salt and cook for about 3 minutes more
- 7
Stir in the broth, tomatoes, green onions, taco seasoning, and bell pepper
- 8
Bring the rice mixture to a boil
- 9
Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes
- 10
Stir in black beans and corn, until fully combined and warmed through.Arrange the peppers in the prepared baking dish and fill them with the rice mixture, dividing evenly
- 11
Top with cheese
- 12
Bake, uncovered, until cheese is bubbling and golden brown, about 40 minutes
- 13
Sprinkle with cilantro, if desired, and serve.