Description
These Vegetarian Stuffed Peppers are a vibrant and hearty dish inspired by Mexican flavors, featuring roasted red bell peppers filled with a savory mixture of brown rice, pinto beans, fresh vegetables, and melted cheese. Perfect as a nutritious main course or a flavorful side, this recipe combines wholesome ingredients with simple cooking techniques to deliver a satisfying meal.
Ingredients
Scale
Peppers
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup) grated part-skim mozzarella or cheddar cheese
Optional Garnishes
- Sliced ripe avocado or guacamole
- A drizzle of cilantro-hemp pesto
- Red salsa
- Sour cream or vegan sour cream
Instructions
- Roast the peppers: Preheat the oven to 425°F. Place the halved peppers in a large 9×13-inch baking dish or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle with salt and pepper. Rub the oil evenly over both sides and arrange the peppers cut side up. Bake for 20-25 minutes until blistered around the edges and tender when pierced with a fork; then set aside, keeping the oven on.
- Cook the rice: Bring a large pot of water to a boil. Rinse the brown rice until water runs clear. Add the rice to boiling water and cook uncovered for 30 minutes, reducing heat to prevent overflow. Drain excess water and return rice to the pot; set aside.
- Prepare the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add chopped onion and ½ teaspoon salt, cooking and stirring until tender, about 5 minutes. Add cherry tomatoes and cook until softened and slightly squishy, about 5 more minutes.
- Add spices and herbs: Stir in cilantro, garlic, chili powder, and cumin. Cook while stirring for 30 to 60 seconds until fragrant. Remove skillet from heat.
- Combine filling ingredients: Add cooked rice, pinto beans, lime juice, and about 10 twists of freshly ground black pepper. Mix well and season further with ¼ teaspoon salt and more black pepper to taste.
- Stuff the peppers: Pour off any excess juice from the roasted peppers. Generously fill each pepper half with the rice and bean mixture. If you have extra filling, save it as a side dish.
- Top and bake: Sprinkle the tops of stuffed peppers with grated cheese. Bake in the oven at 425°F for 12-13 minutes, until cheese is golden in spots.
- Serve: Serve warm garnished with fresh cilantro leaves and optional toppings like avocado slices, salsa, or sour cream. Store leftovers covered in the fridge for up to 4 days or freeze for longer storage.
Notes
- This recipe yields 8 stuffed pepper halves, enough for 4 main dish servings or 8 side servings.
- The dish is inspired by Mexican flavors, combining roasted bell peppers with beans and rice.
- You can substitute the cheese with vegan cheese or omit it for a dairy-free option.
- Leftovers store well refrigerated and can also be frozen for up to several months.
- Adjust chili powder to your spice preference.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 430
- Sugar: 11.8 g
- Sodium: 766.6 mg
- Fat: 18.4 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 13.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 52.3 g
- Fiber: 10.2 g
- Protein: 16.5 g
- Cholesterol: 18.4 mg
