easy vegetarian stuffed pepper recipe

easy vegetarian stuffed pepper recipe
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The vegetarian stuffed pepper – baked until tender and filled with a taco-seasoned, cheesy bean-and-rice filling – is an easy and healthy dinner that will surely add flavor to your week.

Surprise! The best-stuffed peppers simply happen to be vegetarian.

Cooking one food – in this case, the rice and cheese filling – inside another food (red pepper) seems fiddly, but making stuffed peppers is really easy. Bell peppers are basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling.

These vegetarian stuffed pepper are (duh) meat-free. But, what they lack in beefiness, they quite make up for in flavor. A healthy direction to indulging your craving for Mexican food, they’re taco-seasoned and filled with black beans and pepper jack cheese for a satisfying kick.

4 Reasons to Try Our Healthy Vegetarian Stuffed Peppers Recipe TONIGHT.

Just in case you need an alert, we can think of at least four great reasons to make these cheese-stuffed peppers as quickly as possible.

  1. They’re really healthy. These peppers are basically vegetables cooked in veggies- so you could probably already say that this recipe was healthy, right? Rice, black beans, peppers, and tomatoes conspire to make these stuffed peppers an excellent source of fiber, and beans and cheese mean they also contain a lot of protein.
  2. It’s so simple. Although they take about an hour to make, this is certainly considered an easy recipe for stuffed peppers, as most of this time is devoted to the oven.
  3. It’s good for planet Earth! We all know that one of the biggest and easiest steps we can take towards better care for our planet is eating a little less meat. Delicious vegetarian recipes like this prove that eating less meat is actually painless.
  4. Peppers stuffed with our plants are gluten-free, without trying! We didn’t plan to make these foods gluten-free, but isn’t it good to work this way? Big bonus!

How to Make Vegetarian Stuffed Peppers

Our oven-stuffed pepper is easy, quick, healthy, and very enjoyable. It’s fun to do it too, and that’s not the only reason to make it useful but it certainly helps, isn’t it? Anyway, here’s how easy it is:

  1. Cook the beans, pepper filling, and Mexican rice in a pan to mix the flavors. Note: This stuffed pepper filling is also great on its own!
  2. Prepare the red pepper! Cut them in half, extract the membranes and seeds until you have a small “bowls” of sweet red pepper, ready to retain this hearty filling.
  3. Fill! Place tablespoons of rice mixture sprinkled with beans and tomatoes in the peppers and top with the cheese. Or, to prepare these Vegetarian Stuffed Pepper with plants, leave the cheese away, or use a substitute for vegetable cheese.
  4. Bread! Just enough time to soften the peppers and to melt the cheese in the filling – about 30 minutes.

Gluten-free, healthy, vegan, Vegetarian Stuffed Pepper with good taste, too?

Vegetarian Stuffed Peppers
SERVES: 6
PREP TIME: 10 min
COOK TIME: 1 hr 5 min
CALORIES: 361

Ingredients

  • 1 1/2 cups uncooked white rice
    1 Red bell pepper, diced
    1 Onion, diced
    1 13.5 oz can dice tomatoes
    2 1/2 cups vegetable broth
    1 bunch Green onions
    2 tbsp taco seasoning (homemade preferred)
    1 13.5 oz can black beans, rinsed and drained
    1 cup of frozen corn
    3 Large red bell peppers, cut in half and seeds removed
    1 cup Pepper Jack cheese
    Cilantro

Method

  • In a large pan stir rice, bell pepper, onions, tomatoes, green onions, vegetable broth, and taco seasoning. Stir and simmer. lid & stew over low heat for 20 minutes. Once cooked add the black beans, corn, and fluff using a fork.
  • Preheat oven to 400 degrees F. Cut the red bell pepper in half and remove the seeds and membrane. Fill the peppers with the prepared rice mixture (put it there!) and cover with grated pepper jack cheese. Arrange the stuffed peppers in a large baking dish or in an oven pan, cover, and bake for 30 minutes on the middle shelf. take off the lid and bake for an additional 10 minutes. top with the fresh coriander and serve. Enjoy!

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