Vegetarian Stuffed Peppers
Ingredients
- 4red bell peppers
- 2 tbspextra-virgin olive oil
- 1 mediumyellow onion
chopped
- 1jalapeño pepper
stemmed and finely chopped
- 4garlic cloves
chopped
- 2 tbsptomato paste
- 2 tspchili powder
- 2 tspground cumin
- ¾ tspsea salt
- Freshly ground black pepper
- 1 ½ ccooked brown rice
- 1 ½ ccooked black beans
drained and rinsed
- 1 ccorn kernels
fresh or frozen
- 2 tbspfresh lime juice
- 1 tsplime zest
- 1 cpepper jack cheese
- ½ cfresh cilantro
- Salsa
- Avocado
Directions
- 1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
- 2
Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
- 3
Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
- 4
Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
- 5
Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
- 6
Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.
Vegetarian Stuffed Peppers
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Ratings & Reviews
Based on 20 ratings
Rating Breakdown
About this Recipe
Craving a flavorful, hearty meal that's both satisfying and meat-free? These Vegetarian Stuffed Peppers deliver a delicious combination of textures and vibrant flavors, perfect for any weeknight or gathering. This recipe shines by building layers of robust flavor from aromatic vegetables like onion, jalapeño, and garlic, combined with the warmth of chili powder and cumin. The rich filling, featuring brown rice and black beans, ensures a substantial and fulfilling dish that appeals to everyone. You'll bite into tender, sweet red bell peppers overflowing with a savory, spiced filling. Each mouthful offers a delightful blend of textures: the hearty chew of brown rice and black beans, the crisp pop of corn, and the slight kick from jalapeño, all brightened by fresh lime. A gooey, cheesy topping of shredded pepper jack ties the flavors together beautifully. This dish offers a comforting warmth with a zesty, fresh finish from the cilantro and lime. Feel free to adjust the spice level by adding more jalapeño or a pinch of cayenne if you like extra heat, or omit the jalapeño for a milder version. If pepper jack isn't your preference, a sharp cheddar or a Monterey Jack would also melt wonderfully over the top. For a dairy-free option, you could omit the cheese altogether. Serve these impressive vegetarian stuffed peppers as a standalone main course. They pair wonderfully with a side of fresh salsa and creamy avocado or a dollop of guacamole, adding extra layers of flavor and richness to your meal.