I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!

linda

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.

  • Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.

  • Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.

  • Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.

  • Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.

  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts

989 calories; protein 26.9g 54% DV; carbohydrates 184.7g 60% DV; fat 13.1g 20% DV; cholesterol 25.1mg 8% DV; sodium 824.6mg 33% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2016
Definitely will be making this again. Just added some extra spices since I love spicy food. I also boiled the peppers for five minutes and then put them in the oven with all the contents. Saved me some time. This was also good for lunch the next day so even better! Read More
(1)

Most helpful critical review

Rating: 2 stars
10/31/2017
The peppers were ok but I did find them a bit bland. I would prefer to make a pepper recipe that has more ingredients ie. beans. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/11/2016
Definitely will be making this again. Just added some extra spices since I love spicy food. I also boiled the peppers for five minutes and then put them in the oven with all the contents. Saved me some time. This was also good for lunch the next day so even better! Read More
(1)
Rating: 2 stars
10/31/2017
The peppers were ok but I did find them a bit bland. I would prefer to make a pepper recipe that has more ingredients ie. beans. Read More
Rating: 4 stars
08/17/2016
Tasty Read More
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Rating: 5 stars
06/01/2017
Delicious!!! I was looking for a stuffed pepper recipe without meat that is still on the healthy side and this was perfect! The first time I made them I wrapped the peppers a little too much and they didn't cook enough. The second time I boiled it for 5 minutes first like another reviewer said and it was much quicker and cooked perfectly! Read More