Vegetarian Stuffed Peppers

I remember the first time I made Vegetarian Stuffed Peppers. It was a chilly evening, and I wanted something warm and comforting. As I prepared the vibrant bell peppers, I could already imagine the incredible aroma filling my kitchen. The combination of spices with the earthy black beans and the freshness of cilantro made my mouth water. Cooking has always been an act of love for me, and these stuffed peppers are the perfect representation of that feeling. Each bite is a burst of flavor that brings me joy and warmth, like a hug from the inside out. This dish has become a staple in my home, loved by everyone who tries it. I can’t wait to share it with you!

Everything You Need for Vegetarian Stuffed Peppers

When it comes to Vegetarian Stuffed Peppers, the ingredients are key. The combination of fresh vegetables, beans, and spices creates a harmonious blend of flavors that work beautifully together. Each ingredient plays an important role in building the dish’s character. Let’s dive into the essential elements that make this recipe shine.

• 4 to 5 large red bell peppers: These vibrant peppers serve as the perfect vessel for your filling, providing a sweet and slightly tangy taste.
• 2 tablespoons olive oil (divided): Olive oil adds richness and helps soften the vegetables during cooking.
• 1 medium yellow onion: Finely chopped, it brings sweetness and depth to the filling.
• 3 cloves garlic: Minced garlic adds a wonderful aroma and flavor that enhances the overall dish.
• ½ cup uncooked long grain rice: This is the heart of your filling, providing texture and substance.
• 1 ½ cups vegetable stock: It infuses the rice with flavor as it cooks.
• 1 (14.5-ounce) can diced tomatoes (not drained): These add moisture and acidity, balancing the richness of the other ingredients.
• 2 tablespoons taco seasoning: A blend of spices that brings bold flavors to the dish.
• 1 (15-ounce) can black beans: Drained and rinsed, they add protein and a hearty texture.
• 1 (15-ounce) can corn: Drained, it adds sweetness and color.
• 1 ½ cups shredded cheese: A blend of cheddar and Monterey Jack or mozzarella for a creamy topping.
• Salt to taste: Essential for enhancing the flavors of all the ingredients.
• Fresh cilantro: Chopped, for garnish and an extra fresh flavor.
• 1 lime: Cut into wedges for serving, adding a zesty kick.

Instructions for Vegetarian Stuffed Peppers

Making Vegetarian Stuffed Peppers is a delightful experience, and I’m excited to share the steps with you. This process is not only simple but also incredibly rewarding. As you prepare each step, you’ll notice the enticing aromas filling your kitchen, making it hard to resist tasting before it’s even done!

1. Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. This will create the perfect environment for roasting the peppers to perfection.
2. Prepare the bell peppers by slicing them in half lengthwise, removing the seeds and membranes. This step is crucial as it makes room for the delicious filling.
3. Brush the inside and outside of each pepper half with 1 tablespoon of olive oil. This helps with roasting and adds flavor. Place them cut-side up on a baking sheet.
4. Roast the peppers in the preheated oven for about 10 to 15 minutes until they are just undercooked. You want them to be slightly soft yet still hold their shape.
5. While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it’s just softened, about 4 minutes.
6. Next, add the minced garlic to the skillet and cook for another minute, until fragrant. This will fill your kitchen with an irresistible aroma.
7. Stir in the rice until it’s coated in the oil, then pour in the vegetable stock. This will start cooking the rice and infusing it with flavor.
8. Add the diced tomatoes along with their liquid, the taco seasoning, and a pinch of salt. Stir everything together, cover, and cook over low heat for about 15 minutes, or until the rice is fully cooked. Make sure to stir occasionally to prevent sticking.
9. Once the rice is cooked, stir in the drained black beans and corn. Mix until everything is combined and warmed through. Taste the filling and adjust the seasoning if necessary.
10. Take the roasted peppers out of the oven, and do not switch the oven off. Generously fill each roasted pepper half with the rice mixture, packing it in evenly.
11. Sprinkle the tops of the filled peppers with the shredded cheese. This will melt beautifully in the oven and create a delicious topping.
12. Bake the stuffed peppers uncovered in the oven for about 5 minutes, or until the cheese is bubbling and golden.
13. To serve, garnish the stuffed peppers with fresh cilantro and serve with lime wedges on the side.

Recipe Variations about Vegetarian Stuffed Peppers

Exploring variations of Vegetarian Stuffed Peppers can be a fun adventure! Here are some ideas to tweak the recipe and keep things fresh every time you make it:

• Quinoa Instead of Rice: You can substitute quinoa for rice for a nuttier flavor and added protein.
• Different Cheese: Experiment with different types of cheese like feta or gouda for unique flavor profiles.
• Additional Veggies: Feel free to add in chopped zucchini, mushrooms, or spinach to the filling for extra nutrients.
• Spice it Up: Add spices like cumin, chili powder, or even some hot sauce for a kick.
• Vegan Option: Omit the cheese or use a vegan cheese alternative to make it plant-based.
• Meal Prep: Assemble and store stuffed peppers in the fridge overnight for an easy dinner solution.
• Freezing: You can freeze the stuffed peppers before baking. Just thaw and bake when you’re ready!

Serving Ideas for Vegetarian Stuffed Peppers

Serving Vegetarian Stuffed Peppers can be an enjoyable event, and there are plenty of ways to make the meal even more delightful. Here are some suggestions:

• Side Salad: Serve with a fresh green salad with a simple vinaigrette to balance the flavors.
• Guacamole: Add a side of guacamole for a creamy, flavorful complement.
• Rice or Quinoa: Pair the stuffed peppers with a side of rice or quinoa to round out the meal.
• Seasonal Fruits: Fresh fruits like watermelon or berries can add a refreshing touch to your dinner plate.
• Occasions: These stuffed peppers are great for family gatherings, potlucks, or even casual weeknight dinners.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Stuffed peppers can be frozen for up to 4 months. Just reheat in the oven when ready to eat.

FAQ

Conclusion

In summary, Vegetarian Stuffed Peppers are a delightful and nutritious dish that everyone will love. They are easy to prepare, versatile, and perfect for meal prep or family dinners. I encourage you to give this recipe a try tonight; you won’t be disappointed!

Vegetarian Stuffed Peppers

Craving something hearty and satisfying? These Vegetarian Stuffed Peppers are filled with a delightful mix of rice, beans, and spices, topped with melted cheese. Perfect for an easy weeknight dinner, they’ll warm you up and make your taste buds dance!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Dutch Oven
• Skillet
• Casserole Dish

Ingredients

  

• 4 to 5 pieces large red bell peppers
• 2 tablespoons olive oil (divided)
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• ½ cup uncooked long grain rice
• 1 ½ cups vegetable stock
• 1 14.5-ounce can diced tomatoes not drained
• 2 tablespoons taco seasoning
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can corn drained
• 1 ½ cups shredded cheese a blend of cheddar and Monterey Jack or mozzarella
• Salt to taste
• Fresh cilantro chopped (for garnish, optional)
• 1 piece lime cut into wedges (for serving, optional)

Instructions

 

• Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. This will create the perfect environment for roasting the peppers to perfection.
• Prepare the bell peppers by slicing them in half lengthwise, removing the seeds and membranes. This step is crucial as it makes room for the delicious filling.
• Brush the inside and outside of each pepper half with 1 tablespoon of olive oil. This helps with roasting and adds flavor. Place them cut-side up on a baking sheet.
• Roast the peppers in the preheated oven for about 10 to 15 minutes until they are just undercooked. You want them to be slightly soft yet still hold their shape.
• While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it’s just softened, about 4 minutes.
• Next, add the minced garlic to the skillet and cook for another minute, until fragrant. This will fill your kitchen with an irresistible aroma.
• Stir in the rice until it’s coated in the oil, then pour in the vegetable stock. This will start cooking the rice and infusing it with flavor.
• Add the diced tomatoes along with their liquid, the taco seasoning, and a pinch of salt. Stir everything together, cover, and cook over low heat for about 15 minutes, or until the rice is fully cooked. Make sure to stir occasionally to prevent sticking.
• Once the rice is cooked, stir in the drained black beans and corn. Mix until everything is combined and warmed through. Taste the filling and adjust the seasoning if necessary.
• Take the roasted peppers out of the oven, and do not switch the oven off. Generously fill each roasted pepper half with the rice mixture, packing it in evenly.
• Sprinkle the tops of the filled peppers with the shredded cheese. This will melt beautifully in the oven and create a delicious topping.
• Bake the stuffed peppers uncovered in the oven for about 5 minutes, or until the cheese is bubbling and golden.
• To serve, garnish the stuffed peppers with fresh cilantro and serve with lime wedges on the side.

Notes

• Roast the Peppers First: The only opportunity to cook and soften the bell peppers is in the roasting step, as they won’t cook much at all after the filling is added. Be sure that the peppers are at your preferred texture. If you like them softer, add a few extra minutes in the oven.
• Add Salt to Taste: Some brands of taco seasoning already have plenty of salt in them, so you may not need to add any extra. Taste the filling and adjust as needed.
• Make-Ahead Tip: Assemble the stuffed peppers the night before to save time. When it’s time to make dinner, bake as directed, adding 5 to 10 minutes of additional time so that everything gets heated through.
• Store in the Fridge: In an airtight container for up to 4 days.
• Store in the Freezer: For up to 4 months.
• To Reheat: Bake refrigerated or frozen stuffed peppers in a 350°F (180°C) until they are fully heated through.

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