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Colorful vegetarian stuffed peppers filled with rice, beans, and vegetables, garnished with fresh cilantro and lime.
Alyssa

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers are inspired by my favorite Mexican dishes, featuring roasted bell peppers filled with a flavorful mixture of pinto beans, brown rice, and fresh veggies, topped with cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers halved from stem to base, seeds and membranes removed
  • 1 tbsp extra virgin olive oil for roasting
  • fine salt and black pepper to taste
  • 1/2 cup long-grain brown rice (or 1 ½ cups cooked rice)
  • 2 tbsp extra virgin olive oil for the filling
  • 1 large yellow onion chopped
  • 1/2 tsp fine salt to taste
  • 1 pint cherry tomatoes halved or quartered if large
  • 1/2 cup fresh cilantro chopped, plus more for garnish
  • 4 cloves garlic pressed or minced
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 can pinto beans rinsed and drained, about 1 ½ cups
  • black pepper to taste
  • 1 tbsp lime juice
  • 4 oz part-skim mozzarella or cheddar grated, about 1 cup
  • optional garnishes sliced avocado, guacamole, cilantro-hemp pesto, salsa, sour cream or vegan options

Method
 

  1. Preheat the oven to 425°F, rub olive oil on halved peppers, season, and bake for 20-25 minutes.
    1 tbsp extra virgin olive oil, fine salt and black pepper, 1/2 cup long-grain brown rice
  2. Boil water, rinse rice, cook for 30 minutes, then drain.
    2 tbsp extra virgin olive oil
  3. In a skillet, heat olive oil, sauté onion, add tomatoes, then mix in cilantro, garlic, and spices.
    1 large yellow onion, 1/2 tsp fine salt, 1 pint cherry tomatoes, 1/2 cup fresh cilantro, 4 cloves garlic, 1.5 tsp chili powder, 1 tsp ground cumin
  4. Mix cooked rice, pinto beans, lime juice, and seasonings into the skillet.
    1 can pinto beans, black pepper, 1 tbsp lime juice, 4 oz part-skim mozzarella or cheddar
  5. Fill the peppers with the rice mixture, sprinkle cheese on top, and bake for 12-13 minutes.
    1 tbsp extra virgin olive oil, optional garnishes

Notes

Leftovers keep well in the fridge for up to 4 days.