Vegetarian Stuffed Peppers
This vegetarian stuffed peppers recipe is so satisfying! Tender peppers brimming with a taco-seasoned, cheesy bean-and-rice filling are an easy, healthy dinner that’s sure to spice up your week.
Ingredients
- 1 tablespoonextra-virgin olive oil, plus more for greasing
- 5 largered bell peppers
- ½ mediumyellow onion, diced
- 1 cupuncooked long grain white rice
- 1 teaspoonsea salt
- 1 ⅝ cupsvegetable stock
- 1can diced tomatoes
- 4green onions, white and green parts chopped
- 2 tablespoonstaco seasoning, homemade or store bought
- 1can black beans, drained and rinsed
- 1 cupfrozen corn, thawed
- 1 cupshredded pepper jack cheese
- minced fresh cilantro, (optional)
Directions
- 1
Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish or rimmed sheet pan with olive oil.
- 2
Trim, deseed, and finely dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Discard the seeds and ribs.
- 3
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring, until softened, about 4 minutes. Stir in the rice, salt, stock, tomatoes, green onions, taco seasoning, and diced bell pepper. Bring the rice mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 25 minutes. Stir in the black beans and corn.
- 4
Arrange the peppers, cut side up, in the prepared baking dish and fill them with the rice mixture, dividing evenly. Sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 40 minutes.
- 5
Sprinkle with cilantro, if using, and serve warm.