Vegetarian Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Category: dinner
- Method: baked
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Category: dinner
- Method: baked
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 3–4 large bell peppers, sliced in half lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 – 14.5 oz can fire-roasted diced tomatoes
- 1 – 15oz can black beans, drained and rinsed
- 1 cup yellow corn
- 1 cup spinach, chopped
- juice of 1 large lime
- 1 cup cooked brown rice
- 1/4 cup fresh chopped cilantro, plus more for garnish
- 2 cups shredded pepper jack cheese, divided
Method
- Preheat oven to 375 degrees.
- Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then diced onion. Cook for 3-4 minutes until the onion becomes tender and translucent. Add the chopped garlic and sauté for 1 minute.
- Next, add the spices and sauté for another minute until fragrant. Lower the heat and add the diced tomatoes, black beans, corn, and spinach. Let cook for 1-2 more minutes until the spinach is wilted. Remove from the heat and stir in the lime juice, brown rice, cilantro, and 1/2 cup of pepper jack cheese.
- Stuff the pepper halves with the filling and place them in a 9×13 casserole dish. Bake uncovered at 375 degrees for 30-35 minutes.
- After the baking, remove the peppers from the oven and top them with the remaining pepper jack. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh cilantro.
Find it online: https://allthehealthythings.com/vegetarian-stuffed-peppers/
