Vegetarian Stuffed Peppers. Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe. These vegetarian stuffed peppers are inspired by my favorite Mexican dishes!
Find recipes for vegetarian stuffed peppers here.
Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers.
You can cook Vegetarian Stuffed Peppers using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Vegetarian Stuffed Peppers
- Prepare 4 large of green peppers.
- It's 2 of eggs, beaten.
- It's 2 cup of cooked brown rice.
- It's 1 cup of canned black beans, rinsed and drained.
- Prepare 1/2 tsp of pepper.
- Prepare 1/4 tsp of hot pepper sauce.
- It's 1/4 tsp of ground cardamom, optional.
- It's 1 can of (14-1/2 ounces) diced tomatoes, drained.
- You need 1 can of (10 oz) diced tomatoes and green chilies.
- It's 1 can of (8 oz) no-salt-added tomato sauce.
- It's 1/2 cup of shredded Colby cheese.
They're weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of cumin, cilantro, and lime. Black Bean Stuffed Peppers: Black beans are the best to include in vegetarian meals because they're a great source of protein. Mixed together with flavors like onion, garlic, cumin and chili powder, these peppers will have you looking forward to Meatless Monday every single week. If you are looking for healthy vegetarian stuffed peppers, feel free to substitute the vegan cheese for regular cheese.
Vegetarian Stuffed Peppers instructions
- Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside..
- In a large bowl, combine the eggs, rice, beans, pepper, pepper sauce and cardamom if desired. Spoon into peppers. Place in a 13-in. x 9-in. baking dish coated with cooking spray..
- In a small bowl, combine the diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted..
Once the peppers are stuffed, pour some water into the bottom of the baking dish, cover the dish with foil and bake until the peppers are tender. In this method, the peppers steam in the baking dish, so there's no need to blanch them ahead of time. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. 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.