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!
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.