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Spicy Vegetarian Stuffed Peppers

Spicy Vegetarian Stuffed Peppers Packed with Flavorful Goodness

Delicious Spicy Vegetarian Stuffed Peppers filled with wholesome ingredients for a healthy and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil if desired.
  • ½ medium Yellow Onion Adds sweetness and depth.
  • 1 cup Long Grain White Rice Swap with quinoa for gluten-free.
  • 1 teaspoon Sea Salt Adjust according to personal preference.
  • 1.67 cups Vegetable Stock Water can also be used.
  • 1 can Diced Tomatoes 14.5 oz can.
  • 4 stalks Green Onions Chopped for flavor.
  • 1 can Black Beans 15 oz can.
  • 1 cup Frozen Corn Fresh corn ideal when in season.
  • 1 cup Pepper Jack Cheese Shredded.
  • ¼ cup Fresh Cilantro Optional garnish.
For a Spicy Kick
  • ½ cup Diced Jalapeños Optional for heat.
  • 1 teaspoon Chili Powder Adjust to control spice level.
  • 1 teaspoon Cumin Provides earthy warmth.

Equipment

  • Baking dish
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and grease a 9 x 13-inch baking dish.
  2. Slice off the tops of three red bell peppers, remove seeds, and set aside.
  3. Sauté diced yellow onion in olive oil for about four minutes until translucent.
  4. Add rice, sea salt, vegetable stock, diced tomatoes, and green onions to skillet and simmer for 25 minutes.
  5. Fold in black beans and frozen corn, mix thoroughly, and let cool slightly.
  6. Stuff each pepper half with the rice mixture, pack generously, and top with pepper jack cheese.
  7. Bake stuffed peppers for approximately 40 minutes until cheese is golden and bubbly.
  8. Garnish with fresh cilantro and serve hot.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 1500IUVitamin C: 70mgCalcium: 250mgIron: 3mg

Notes

These stuffed peppers can be prepped in advance and frozen for up to 2 months. Just thaw before baking.

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