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Meatless Monday never looked so good! Vegetarian Stuffed Peppers are filled with rice, beans, corn and cheese. Less than an hour to dinner!
This past school year I’ve been trying to incorporate more
vegetarian meals into my weekly planning.
When I think about meatless meals, my mind often wanders to
Italian pasta dishes, but a close second is Mexican!
With the flavors of peppers, onions, cheese and salsas, there is never a lack of flavor when it comes to Mexican food. These easy black bean stuffed peppers will be a hit with ALL of your family.
What peppers are best for stuffing?
Bell peppers of any color are great for stuffing. They are often large and can hold a lot of fillings, making them ideal for stuffed peppers.
We’ve also stuffed poblano peppers. They are good if you like a little heat!
Should I blanch peppers before stuffing?
This is really a matter of preference. Blanching peppers means you place the peppers in boiling water for about 3 minutes. Then you place them in ice water to stop the softening process.
Blanching peppers helps them keep their vibrant colors, but it is not necessary to blanch peppers before stuffing.
It’s a matter of preference, but we do not blanch or soften our peppers before stuffing them.
How to Make Vegetarian Stuffed Peppers
These peppers only take about
15 minutes to prepare. They are a great option if you have leftover rice in the refrigerator.
Cut the tops off your peppers and hollow them out. Set aside.
Combine onions and olive oil in a skillet. Saute over medium-high heat until the onions are translucent and starting to soften. Add in rice, beans, corn, and enchilada sauce. Cook 10 minutes, stirring frequently. Remove from heat and add in 1 cup of cheese. Mix well.
Fill the peppers with the rice mixture. Top with remaining cheese and bake at 375º Fahrenheit for 35 minutes.
Remove from oven, top with tomatoes, cilantro, and a squeeze of lime, and serve warm.
You can even cook the pepper tops alongside the stuffed peppers and put it on top after baking. This makes for a pretty presentation!
Toppings for Stuffed Peppers
Any of your favorite Mexican toppings will go well with these. Think of sour cream,
pico de gallo, mango salsa, sour cream, cheese and even queso.
The possibilities are endless! You can even serve our
homemade tortilla shells on the side.
Can you freeze vegetarian stuffed peppers?
Yes! These peppers make a great freezer meal.
Stuff the peppers, but don’t cook them. Wrap the peppers in plastic wrap and place them in a storage container. When you are ready to serve them, thaw the peppers in the fridge overnight and bake as the recipe suggests. They may need 10 minutes or so longer if they are still really cold.
What is a good side dish to stuffed peppers?
Stuffed peppers are kind of like a casserole…they are almost a complete meal! But what if you are having these for company and want a few side dishes? Here’s our favorites:
Other Vegetarian Recipes
Servings 4 Prep Time 15 minutes Cook Time 45 minutes
4 red peppers ⅓ cup diced onions 1 tablespoon olive oil 1 ½ cup cooked rice 1 cup black beans 1 cup whole kernel corn ½ cup enchilada sauce 1 1/2 cups sharp cheddar cheese Additional cheese, tomatoes, cilantro, and lime (for topping)
Cut the tops off your peppers and hollow them out. Set aside. Combine onions and olive oil in a skillet. Saute over medium-high heat until the onions are translucent and starting to soften.
Add in rice, beans, corn, and enchilada sauce. Cook 10 minutes, stirring frequently.
Remove from heat and add in 1 cup of cheese. Mix well. Fill the peppers with the rice mixture. Top with remaining cheese and bake at 375º Fahrenheit for 35 minutes. Remove from oven, top with tomatoes, cilantro, and a squeeze of lime, and serve warm.
The calories shown are based on the recipe stuffing 4 peppers, with 1 serving being 1 stuffed pepper. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Calories: 422 kcal | Carbohydrates: 46 g | Protein: 19 g | Fat: 19 g | Saturated Fat: 10 g | Cholesterol: 44 mg | Sodium: 606 mg | Potassium: 542 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 4369 IU | Vitamin C: 154 mg | Calcium: 334 mg | Iron: 2 mg