Vegetarian Mexican Inspired Stuffed Peppers

Name: Vegetarian Mexican Inspired Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon salt; 4 large green bell peppers - tops, seeds, and membranes removed; 1 tablespoon olive oil; 0.5 cup chopped onion; 2 cups cooked rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can chili-style diced tomatoes; 1 teaspoon chili powder; 1 teaspoon garlic salt; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

4.7

(559)

399 Reviews

174 Photos

This vegetarian stuffed peppers recipe is not too spicy, but it is packed with flavor. My kids loved it! For variety, add corn or other vegetables, or switch to other canned tomato varieties. Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.

Recipe by donnam

Published on January 20, 2013

174

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

4

Yield:

4 stuffed peppers

Jump to Nutrition Facts

Ingredients

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
½ cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9x9-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

509	Calories
23g	Fat
56g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 509
% Daily Value *
Total Fat 23g	29%
Saturated Fat 14g	68%
Cholesterol 55mg	18%
Sodium 1964mg	85%
Total Carbohydrate 56g	20%
Dietary Fiber 12g	43%
Protein 24g
Vitamin C 143mg	715%
Calcium 458mg	35%
Iron 4mg	23%
Potassium 845mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.