Vegetarian Stuffed Peppers
There’s something incredibly comforting about a warm, hearty stuffed pepper. These vibrant, bell-shaped beauties not only brighten up your dinner table but also pack a punch of flavor and nutrition. Today, we’re diving into a delightful recipe for Vegetarian Stuffed Peppers, perfect for a cozy family meal or a fun gathering with friends. With a delicious filling of brown rice, black beans, corn, and spices, these peppers are not only satisfying but also bursting with color and flavor. Let’s get cooking!
What You’ll Love About This Recipe
– Flavorful Filling: The combination of spices, beans, and cheese makes every bite a flavor explosion.
– Nutritious Ingredients: Packed with protein, fiber, and vitamins, these peppers are a healthy choice for any meal.
– Customizable: Feel free to swap ingredients based on your preferences or dietary needs.
– Quick to Prepare: These vegetarian stuffed peppers are simple enough for a weeknight dinner but fancy enough for entertaining.
Ingredients at a Glance
- 4 red bell peppers, halved lengthwise, seeds and membranes removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, stemmed and finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 cup cooked brown rice
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon lime zest
- 1 cup shredded pepper jack cheese
- ½ cup chopped fresh cilantro
- Salsa, optional, for serving
- Avocado or guacamole, optional, for serving
Equipment at a Glance
- Oven: For roasting the stuffed peppers to perfection.
- Skillet: To sauté the filling ingredients.
- Baking dish: For holding the stuffed peppers while they bake.
- Mixing bowl: For combining the filling ingredients.
- Knife and cutting board: For chopping vegetables.
Stepwise Method: Vegetarian Stuffed Peppers
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). While the oven is heating, wash the red bell peppers and slice them in half lengthwise. Remove the seeds and membranes, then set them aside in a baking dish.
Step 2: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the chopped onion and jalapeño. Sauté for about 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for an additional minute, until fragrant.
Step 3: Add the Spices
Next, add the tomato paste, chili powder, ground cumin, sea salt, and a sprinkle of freshly ground black pepper. Stir everything together and cook for about 2 minutes, allowing the spices to bloom.
Step 4: Combine the Filling
In a mixing bowl, combine the sautéed mixture with the cooked brown rice, black beans, corn, lime juice, lime zest, and half of the shredded pepper jack cheese. Mix until everything is well incorporated.
Step 5: Stuff the Peppers
Generously fill each pepper half with the rice and bean mixture, pressing down slightly to pack the filling. Top each stuffed pepper with the remaining pepper jack cheese.
Step 6: Bake the Peppers
Drizzle a little olive oil over the stuffed peppers and sprinkle with additional sea salt, if desired. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
Step 7: Serve and Enjoy
Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges, salsa, and avocado or guacamole on the side for a delicious finish.
Make It Diet-Friendly
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Dairy-Free: Substitute the pepper jack cheese with a dairy-free cheese alternative or omit it entirely for a lighter version.
- Low-Carb: Replace the brown rice with cauliflower rice for a low-carb option.
- Spicy Variation: Adjust the amount of jalapeño or add red pepper flakes for an extra kick.
Problems & Prevention
- Peppers Turning Mushy: Be sure not to overbake the peppers. Keep an eye on them during the final baking stage.
- Filling Overflowing: Pack the filling firmly but not too tightly to prevent overflow during cooking.
- Dry Filling: If your filling seems dry, add a splash of vegetable broth or more lime juice to moisten it.
- Cheese Not Melting: If you prefer a crispy topping, broil the stuffed peppers for a couple of minutes at the end of baking.
How to Store & Reheat
Leftover vegetarian stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in the microwave for a few minutes or warm them in the oven at 350°F (175°C) until heated through. If reheating in the oven, cover with foil to prevent drying out.
Vegetarian Stuffed Peppers Q&A
Can I make these stuffed peppers in advance?
Absolutely! You can prepare the filling and stuff the peppers ahead of time. Just cover them and store them in the refrigerator until you’re ready to bake. They may require a few extra minutes in the oven if baked from cold.
What can I substitute for black beans?
If black beans aren’t your favorite, feel free to substitute them with pinto beans, kidney beans, or even chickpeas for a different texture and flavor.
Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well! Just prepare them as directed, then freeze before baking. When you’re ready to eat, thaw them overnight in the fridge and bake as instructed.
How do I make these peppers more filling?
To make your vegetarian stuffed peppers even more filling, consider adding quinoa, lentils, or more cheese to the filling for extra protein and texture.
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Before You Go
Enjoy the vibrant colors and flavors of these Vegetarian Stuffed Peppers, and don’t forget to share your creations with family and friends. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to become a favorite in your home. Happy cooking, and may your meals be as delightful as the company you share them with!
Vegetarian Stuffed Peppers
Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). While the oven is heating, wash the red bell peppers and slice them in half lengthwise. Remove the seeds and membranes, then set them aside in a baking dish.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the chopped onion and jalapeño. Sauté for about 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for an additional minute, until fragrant.
- Next, add the tomato paste, chili powder, ground cumin, sea salt, and a sprinkle of freshly ground black pepper. Stir everything together and cook for about 2 minutes, allowing the spices to bloom.
- In a mixing bowl, combine the sautéed mixture with the cooked brown rice, black beans, corn, lime juice, lime zest, and half of the shredded pepper jack cheese. Mix until everything is well incorporated.
- Generously fill each pepper half with the rice and bean mixture, pressing down slightly to pack the filling. Top each stuffed pepper with the remaining pepper jack cheese.
- Drizzle a little olive oil over the stuffed peppers and sprinkle with additional sea salt, if desired. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
- Once out of the oven, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges, salsa, and avocado or guacamole on the side for a delicious finish.
Notes
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place them in the microwave or warm them in the oven covered with foil.
- Feel free to customize the filling with your favorite vegetables or grains.
