Description
Mexican-inspired vegetarian stuffed peppers deliver a colorful fiesta of flavors with roasted bell peppers packed with black beans, quinoa, and zesty spices. Hearty and nutritious, this dish brings a delightful combination of textures that will transport your taste buds to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 4 large red bell peppers
- 1 cup uncooked white rice
- 1 (13.5-ounce / 380 grams) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded pepper jack cheese
Vegetables and Aromatics:
- 1 tablespoon (15 milliliters) extra-virgin olive oil or vegetable oil
- ½ medium yellow onion, diced
- 3 to 4 green onions, chopped
- Minced fresh cilantro (optional)
Seasonings and Liquids:
- 1 teaspoon salt
- 1 ⅔ cups (395 milliliters) vegetable broth
- 1 (13.5-ounce / 380 grams) can diced tomatoes
- 2 tablespoons (30 milliliters) taco seasoning (homemade or store-bought)
Instructions
- Prepare the oven environment by heating to 400°F (200°C), positioning a rack centrally, and lightly coating a 9 x 13-inch baking dish with olive oil for optimal cooking surface.
- Transform bell peppers by carefully trimming, removing seeds, and dicing one pepper while halving the remaining peppers lengthwise, preserving their natural stem structure and creating vessel-like containers.
- Initiate the flavor foundation by warming oil in a large skillet, gently sautéing diced onions until they become translucent and fragrant, approximately 4 minutes.
- Incorporate rice into the skillet, allowing it to toast and develop a nutty essence, stirring periodically to prevent sticking and ensure even heat distribution.
- Enhance the mixture by introducing vegetable broth, diced tomatoes, green onions, taco seasoning, and the previously diced bell pepper, creating a complex and vibrant flavor profile.
- Reduce heat, cover the skillet, and allow the ingredients to meld and simmer, transforming the rice into a tender, well-seasoned base, approximately 25 minutes.
- Fold in black beans and corn, stirring gently to integrate the additional ingredients and warm them thoroughly within the rice mixture.
- Arrange the halved peppers in the prepared baking dish, creating a stable foundation for the upcoming stuffing process.
- Generously fill each pepper cavity with the rice mixture, ensuring an even distribution and maximum flavor potential.
- Crown each stuffed pepper with a layer of shredded pepper jack cheese, adding a creamy, melted dimension to the dish.
- Transfer the baking dish to the preheated oven, allowing the peppers to bake uncovered until the cheese transforms into a bubbling, golden-brown landscape, approximately 40 minutes.
- Optional final touch involves sprinkling fresh cilantro over the peppers, introducing a bright, herbaceous note to the completed dish.
Notes
- Pack these peppers with a vibrant mix of rice, beans, and corn for a protein-rich vegetarian meal that satisfies hunger and delights taste buds.
- Customize the spice level by adjusting the taco seasoning or choosing a mild or hot variety to match your preference.
- Prep peppers ahead of time and store the filling separately, making weeknight dinners quick and hassle-free.
- Swap pepper jack cheese with vegan cheese alternatives for a completely plant-based version of this delicious dish.
- Leftover stuffed peppers can be refrigerated for up to 3-4 days, making them perfect for meal prepping and lunch planning.
- Fresh cilantro adds a bright, zesty finish that elevates the overall flavor profile of this comforting one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 365
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 30 mg