Recipe: Appetizing Bean And Rice Stuffed Peppers (vegetarian)

Bean And Rice Stuffed Peppers (vegetarian). These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). Tex-Mex Vegetarian Stuffed Peppers (Make-Ahead and Freezer-Friendly) Hearty, vegetarian-stuffed peppers with a Tex-Mex-style filling of beans, rice, salsa, and taco seasonings.

Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed. Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to the dinner table! You can have Bean And Rice Stuffed Peppers (vegetarian) using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Bean And Rice Stuffed Peppers (vegetarian)

1. It's 6 of Green peppers.
2. Prepare 2 cup of Brown rice.
3. You need 1 can of Black beans, drained.
4. It's 1 can of Chili-ready diced tomatoes, 14oz.
5. It's 8 oz of Shredded Mexican blend cheese.
6. It's 4 of Shallots, diced.
7. It's 2 tsp of Minced garlic.
8. You need 1 tbsp of Olive oil.
9. Prepare 1 of Lime.
10. Prepare 1 cup of Fresh cilantro.
11. It's 3/4 tsp of Garlic salt.
12. Prepare 2 tsp of Chili powder.
13. You need 1/2 tsp of Cumin.
14. You need 1/2 tsp of Fajita seasoning (optional).

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. These delicious Vegetarian Stuffed Peppers are loaded with rice, veggies, black beans, spices and smothered with cheese. They're so flavorful and and it's just a bonus that they're healthy too! Most nights a lighter dinner that's loaded with veggies is just the thing I need, and I promise you this healthy stuffed peppers recipe will not disappoint!

Bean And Rice Stuffed Peppers (vegetarian) step by step

1. Cut off tops of peppers and remove seeds. Boil peppers in large pot of water for 3 minutes. Remove and let cool..
2. Heat oil in a skillet. Sauté shallots and garlic for about 5 minutes..
3. Combine rice, shallot mixture, beans, tomatoes, cilantro, spices and juice from one lime. Add half of the cheese. Mix..
4. Stuff mixture into peppers. Top each pepper with cheese. Bake in a foil-lined dish at 350°F for 15 minutes or until cheese melted and bubbly. Remove, let cool 5 minutes and enjoy!.

And, don't miss my other vegetarian. The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it's less processed and has all its edible parts still attached (read: more nutrients!). They are low carb, gluten free, and make a delicious meatless meal! Can y'all believe that March is almost halfway over?!