Description
These Vegetarian Stuffed Peppers are a wholesome and flavorful meal featuring sweet red bell peppers filled with a savory mixture of rice, black beans, corn, tomatoes, and spices. Topped with melted pepper jack cheese and fresh cilantro, this dish is perfect for a satisfying and colorful dinner that’s both nutritious and easy to prepare.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for greasing
- 5 large red bell peppers
- ½ medium yellow onion, diced
- 1 cup uncooked long grain white rice
- 1 teaspoon sea salt
- 1⅔ cups vegetable stock
- 1 (14.5-ounce) can diced tomatoes
- 4 green onions, white and green parts chopped
- 2 tablespoons Taco Seasoning, homemade or store bought
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded pepper jack cheese
- Minced fresh cilantro, optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) with a rack positioned in the center. Grease a 9 x 13-inch baking dish or a rimmed sheet pan with olive oil to prevent sticking.
- Prepare the Peppers: Trim the tops, deseed, and finely dice one bell pepper for the filling. Halve the remaining peppers lengthwise, keeping the stems intact if possible. Remove and discard seeds and ribs to create pepper “boats.”
- Make the Filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened, approximately 4 minutes. Stir in the rice, sea salt, vegetable stock, diced tomatoes, chopped green onions, taco seasoning, and the diced bell pepper. Bring the mixture to a boil on high heat, then reduce the heat to low. Cover the skillet and simmer until the rice is tender, about 25 minutes. Finally, stir in the drained black beans and thawed corn, combining everything evenly.
- Fill the Peppers: Arrange the halved peppers cut side up in the prepared baking dish. Spoon the rice and vegetable mixture evenly into each pepper cavity.
- Bake the Peppers: Sprinkle shredded pepper jack cheese generously over each stuffed pepper. Place the dish in the preheated oven and bake, uncovered, for about 40 minutes or until the cheese is melted and bubbly.
- Serve: Remove the stuffed peppers from the oven and optionally garnish with minced fresh cilantro. Serve warm as a hearty main course.
Notes
- Keep the stems intact when halving the peppers to help them hold their shape while baking.
- You can use brown rice instead of white rice but increase cooking time accordingly and ensure there is enough liquid.
- Feel free to substitute pepper jack cheese with a dairy-free cheese to make this dish vegan-friendly.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added heat, include chopped jalapeño or hot sauce in the filling mixture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American