Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian.
Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Bell peppers are already basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling is a role they were born to play!
These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than makeup for in flavor. A healthy way to indulge your craving for Mexican food, they’re taco-seasoned and loaded with black beans and pepper jack cheese for a satisfying kick.
1 1/2 cups uncooked white rice
1 Red bell pepper, diced
1 Onion, diced
1 13.5 oz can of diced tomatoes
2 1/2 cups vegetable broth
1 bunch of Green onions
2 tbsp taco seasoning (homemade preferred)
1 13.5 oz can black beans, rinsed and drained
1 cup frozen corn
3 large red bell peppers, cut in half, and seeds
1 cup Pepper Jack cheese
In a large skillet stir together rice, bell pepper, onion, tomatoes,
green onions, vegetable broth, and taco seasoning. Stir and bring to a
simmer. Cover and cook on low for 20 minutes. Once cooked add in
black beans and corn and u with a fork.
Preheat the oven to 400°F. Cut red bell peppers in half lengthwise and
remove seeds and membrane. Fill peppers with prepared rice
mixture (pack in there!) and top with grated pepper jack cheese.
Arrange stuffed peppers in a large baking dish or oven-proof skillet,
cover, and bake for 30 minutes on the center rack. Remove cover and
bake for another 10 minutes. Top with fresh cilantro and serve.