Vegetarian Mexican Inspired Stuffed Peppers

Vegetarian Mexican Inspired Stuffed Peppers

82
donnam 38

"I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Ingredients

55 m {{adjustedServings}} servings 509 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 3756 mg
  • 150%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  4. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Footnotes

  • Cook's Note:
  • I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium for the salt used in boiling the peppers. The actual amount of salt consumed will vary.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

82
  1. 103 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors marrie...

This was great! I added quorn grounds that I sauteed with the onion and some South African smoke seasoning blend because I have to pacify my husband with faux meat on vegetarian nights but other...

My husband and I recently started eating almost exclusively vegetarian meals, and this was first on our list. It was very good. We love spicy, but the kids wouldn't eat it, because the Mexican c...