Description
Vegetarian stuffed peppers filled with rice, black beans, corn, tomatoes, and melted cheese baked inside tender bell peppers.
Ingredients
1 tablespoon olive oil
5 large red bell peppers
1/2 medium yellow onion diced
1 cup uncooked long grain white rice
1 teaspoon sea salt
1 2/3 cups vegetable stock
1 can diced tomatoes
4 green onions chopped
2 tablespoons taco seasoning
1 can black beans drained and rinsed
1 cup frozen corn thawed
1 cup shredded pepper jack cheese
Optional fresh cilantro
Instructions
1. Preheat oven to 400°F and grease baking dish.
2. Dice one pepper and slice remaining peppers in half removing seeds.
3. Heat olive oil in skillet and cook onion until soft.
4. Add rice salt vegetable stock tomatoes green onions taco seasoning and diced pepper.
5. Bring to boil then reduce heat cover and simmer about 25 minutes.
6. Stir in black beans and corn.
7. Arrange pepper halves in baking dish and fill with rice mixture.
8. Top with shredded cheese.
9. Bake for about 40 minutes until peppers are tender.
10. Garnish with cilantro and serve warm.
Notes
Use large bell peppers for easier stuffing.
Freshly shredded cheese melts best.
Serve with avocado or sour cream.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian