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Vegetarian Stuffed Peppers

Tender red peppers filled with savory rice and black beans
Warm, spicy, tomatoey flavor with a little kick
Baked to juicy perfection and ready to comfort your table

dinner ⏱ 60 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Vegetarian Stuffed Peppers
v4 · rb0e705f985 20260727Z1751 4 pieces red bell pepper 2 tbsp olive oil sea salt to taste black pepper to taste 237 ml pepper jack cheese 59.1 ml cilantro 🔥 preheat the oven to 230°C and line a baking sheet with parchment paper 🔥 ⏱ 10 min place the peppers cut side up, drizzle with olive oil, sprinkle with salt and pepper, and bake until tender tip out and discard any liquid that pools inside the peppers 🍽 set the peppers aside while you prepare the filling 🍳 ⏱ 5 min heat olive oil in a large skillet, then cook the onion, jalapeño, and garlic until softened 🍳 ⏱ 3 min stir in tomato paste, chili powder, cumin, salt, and pepper and cook until darkened and fragrant 🍳 remove from the heat and stir in brown rice, black beans, corn, lime juice, and lime zest, then season to taste 🍽 fill the peppers with the rice mixture and top with the cheese 🔥 ⏱ 5-10 min place in a baking dish and broil until the cheese is browned 🍽 top with fresh cilantro and serve with salsa and avocado if desired, and lime wedges for squeezing Vegetarian Stuffed Peppers 🥗 1 piece onion 1 piece jalapeño pepper 4 pieces garlic 2 tbsp tomato paste 2 tsp chili powder 2 tsp cumin 180 g brown rice 270 g black bean 237 ml corn kernel 2 tbsp lime juice 1 tsp lime zest 1 tbsp onion, jalapeño pepper, garlic 1 tbsp tomato paste, chili powder, cumin pepper jack cheese cilantro
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Preparation steps

  1. preheat the oven to 230°C and line a baking sheet with parchment paper
  2. place the peppers cut side up, drizzle with olive oil, sprinkle with salt and pepper, and bake 10 minutes until tender
  3. tip out and discard any liquid that pools inside the peppers
  4. set the peppers aside while you prepare the filling
  5. heat olive oil in a large skillet, then cook the onion, jalapeño, and garlic 5 minutes until softened
  6. stir in tomato paste, chili powder, cumin, salt, and pepper and cook 3 minutes until darkened and fragrant
  7. remove from the heat and stir in brown rice, black beans, corn, lime juice, and lime zest, then season to taste
  8. fill the peppers with the rice mixture and top with the cheese
  9. place in a baking dish and broil 5-10 minutes until the cheese is browned
  10. top with fresh cilantro and serve with salsa and avocado if desired, and lime wedges for squeezing

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