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Spicy Vegetarian Stuffed Peppers

Spicy Vegetarian Stuffed Peppers That Ignite Your Taste Buds

These Spicy Vegetarian Stuffed Peppers are a delightful mix of flavors, perfect for any meal, making them a crowd-pleaser for all.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons extra-virgin olive oil or vegetable oil for substitution
  • 1 medium yellow onion or shallots for a milder taste
  • 1 cup long grain white rice or brown rice with adjusted cooking times
  • 1 teaspoon sea salt adjust to personal taste
  • 2 cups vegetable stock or water as a substitute
  • 1 can diced tomatoes with juices; fresh tomatoes are great when in season
  • 1 bunch green onions or regular onions as an alternative
  • 1 can black beans or kidney beans if desired
  • 1 cup frozen corn or fresh corn when in season
  • 1 cup pepper jack cheese or substitutes like Monterey Jack or cheddar
  • 1 bunch fresh cilantro optional garnish
Extra Spice
  • 1 small diced jalapeños adjust quantity according to spice tolerance
  • to taste hot sauce choose your favorite

Equipment

  • Baking Dish
  • medium skillet
  • measuring cups
  • measuring spoons

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with extra-virgin olive oil.
  2. Trim the tops off 3 large red bell peppers, remove seeds and membranes, and slice 2 in half lengthwise. Place in the baking dish.
  3. Heat 2 tablespoons of extra-virgin olive oil in a skillet; sauté 1 diced yellow onion for about 4 minutes until translucent.
  4. Add 1 cup of long-grain white rice, 1 teaspoon of sea salt, 2 cups of vegetable stock, 1 can of diced tomatoes, and chopped green onions. Bring to a boil, cover, and simmer for about 25 minutes.
  5. Fold in 1 can of black beans and 1 cup of frozen corn into the rice mixture, combine well.
  6. Fill each halved pepper with the mixture, heaping it over the tops, and sprinkle with shredded pepper jack cheese.
  7. Bake in the preheated oven for about 40 minutes until peppers are tender and cheese is bubbly.
  8. Let cool for a few minutes and garnish with minced fresh cilantro before serving.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 480mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 750IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

For a spicier kick, incorporate diced jalapeños or hot sauce into the filling. Ensure stuffed peppers are stored without cheese if prepping ahead.

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