Name: Vegetarian Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: . Red Bell Peppers; 4 red bell peppers (halved lengthwise, seeds and membranes removed); . Filling Ingredients; 2 tablespoons extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (chopped); 1 jalapeño pepper (stemmed and finely chopped); 4 cloves garlic (chopped); 2 tablespoons tomato paste; 2 teaspoons chili powder; 2 teaspoons ground cumin; ¾ teaspoon sea salt (plus more for sprinkling); Freshly ground black pepper; 1½ cups cooked brown rice; 1½ cups cooked black beans (drained and rinsed); 1 cup corn kernels (fresh or frozen); 2 tablespoons fresh lime juice (plus wedges for serving); 1 teaspoon lime zest; 1 cup shredded pepper jack cheese (*); ½ cup chopped fresh cilantro; Salsa (optional, for serving); Avocado (or guacamole, optional, for serving)

Welcome to your new favorite meal: Vegetarian Stuffed Peppers! These colorful beauties are packed with flavor and nutrition, making them a delightful addition to any dinner table.

Preparation Tips

Don’t rush the filling; the aromas from the spices are simply irresistible! Also, feel free to customize your toppings for an extra personal touch.

Why You'll Love It

These stuffed peppers are not only delicious but also a fantastic way to enjoy veggies. Trust me, you’ll love it!

Ingredients

Instructions

Preheat the Oven:
Step 1

- Oven Prep: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Prepare the Peppers:
Step 2

- Bake Peppers: Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.
Cook the Filling:
Step 3

- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.
Step 4

- Combine Filling Ingredients: Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.
Assemble the Peppers:
Step 5

- Fill and Broil: Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.
Serve:
Step 6

- Garnish and Serve: Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.

Nutrition

Calories: 350, Fat: 10g, Carbs: 50g, Protein: 15g

Cooking techniques

This recipe involves baking and broiling, which gives the peppers a lovely tender texture and the cheese a perfect golden finish.

Variations or substitutions

Feel free to substitute quinoa for brown rice, or use different cheeses like cheddar or mozzarella for a twist!

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Notes

*For a dairy-free option, try using a plant-based cheese alternative.